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Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, abacha (african salad). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented. African Salad can serve as a meal as well as a snack.
Abacha (African salad) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Abacha (African salad) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook abacha (african salad) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Abacha (African salad):
- Take Dried abacha (grated cassava or tapioca)
- Make ready Palm oil
- Prepare Potash
- Prepare Fried fish
- Prepare leaves Garden egg
- Take Crayfish
- Make ready Fresh pepper
- Prepare Ghana pepper
- Get Onions
- Get Seasoning cubes and salt
- Take Grinded ehuru (African nut meg)
It is made with dried shredded cassava(Abacha) and fermented oil bean seeds(Ugba or Ukpaka). Find out how to make traditional Abacha with this easy-to-follow guide for preparing this popular African salad just the way you like it. Abacha is an Eastern Nigeria dish made using dried shredded cassava, which can be eaten as a snack or a full meal. There are many variations to the way this salad is made.
Steps to make Abacha (African salad):
- Ingredients required!
- Put the dried abacha in a bowl, pour some water and soak for about 10mins. Drain to remove water. Set aside.
- Put potash in a little bowl, and add water to it. Dissolve the potash.
- Chop the onions and pound the pepper. Set aside.
- Wash and cut the garden egg leaves. Grind the crayfish with the ehuru seeds. Set aside.
- In a pot, pour palm oil, add the potash water little by little and stir continuously until a thick yellowish paste is formed. Add the onions, pepper, crayfish, garden egg leaves, seasoning cubes and salt and stir everything together
- Then start adding the abacha you've soaked and drained little by little and stir well to ensure everything gets well mixed
- Mix until everything gets fully combined. Taste for salt/seasoning, add if necessary. Your abacha is ready.
- Serve with the fried fish. Garnish with garden egg leaves and chopped onions. Enjoy!
Abacha is an Eastern Nigeria dish made using dried shredded cassava, which can be eaten as a snack or a full meal. There are many variations to the way this salad is made. PagesBusinessesFood & drinkRestaurantFast Food RestaurantAbacha - African salad in UAE. Abacha, also known as African Salad in English, is a highly nutritious and sumptuous delicacy Other names: African salad is popularly called "Abacha, Abacha Ncha, Abacha and Ugba" by Igbo tribe of. Abacha is basically dried shredded cassava mixed with palm oil and other condiments.
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So that’s going to wrap this up for this exceptional food abacha (african salad) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!