Abacha (without potash)
I love eating abacha, but after having to buy it from some vendors whose stalls are really far away from where I live I decided to learn to make it myself. I combed through YouTube for potash-free recipes and now I have something that works for me.
Dear Igbo friends, I'm sorry if I have adulterated the abacha recipe. Please forgive me in advance 😊😊
Abacha (without potash)
I love eating abacha, but after having to buy it from some vendors whose stalls are really far away from where I live I decided to learn to make it myself. I combed through YouTube for potash-free recipes and now I have something that works for me.
Dear Igbo friends, I'm sorry if I have adulterated the abacha recipe. Please forgive me in advance 😊😊
Cooking Instructions
- 1
Soak your desired measure of the abacha in hot water and set aside
- 2
Pound or grind ehuru, crayfish and pepper together using mortart and pestle or dry blender
- 3
Drain the abacha and rinse with cold water
- 4
Pour a spoonful of palm oil into your frying pan and set on low heat. Not too hot to bleach the oil, but just enough to make it runny.
- 5
Add the ground ehuru, crayfish, pepper and seasoning cube
- 6
Pour in the abacha and mix thoroughly
- 7
Add your desired quantity of ugba
- 8
Sprinkle some salt to taste and pour your chopped onions, then turn off the heat
- 9
Stir in your chopped lettuce
- 10
PS: Adjust the quantity of palm oil and salt to your taste.
I also love my onions still fresh and crunchy. Otherwise, you can add it much earlier. - 11
Food is ready!
Best served with fried fish (I love mine peppered) and I had a cup of kunu to go with it
Cooksnaps
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