How to Autumn Eating on a Dime Abacha(african salad)

How to Autumn Eating on a Dime Abacha(african salad) Delicious, fresh and tasty.
Abacha(african salad). Stir well and you are ready to start making the African Salad. The key to making a good African Salad is to make sure that all the ingredients are well incorporated. 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 preparing it.
Without further ado, let's get started right away with the perfect Abacha recipe: How to make Abacha Here's how to make the perfect Abacha (AkA African Salad): Nigerian Fried Rice Recipe Recipe by Fitnigerian This recipe is indigenous to the eastern.
Abacha (African Salad): Health Benefits, Side Effect, And Lot More.
Abacha is a native delicacy that originated from the Eastern part of Nigeria.
You can cook Abacha(african salad) using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Abacha(african salad)
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Prepare 300 g of Abacha (dried shredded cassava) 100g Ugba(Ukpaka).
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It’s 200 ml of Palm Oil 2 tablespoonful ground Crayfish.
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It’s 1 teaspoon of ground Ehuru(calabash nutmeg)(optional).
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It’s 1 of level teaspoon ground Potash(akaun).
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You need 1 of Stock cube/ powder(seasoning cube) 1 large or 2 small Onions.
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Prepare to taste of Chili Pepper/ any hot pepper (to taste) Salt.
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Prepare 1 of tablespoonful finely chopped Garden Egg leave.(You can use.
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Prepare of thinly sliced utazi leaves or spinach leaves as an alternative).
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You need of Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin).
It is popularly called African salad in English.
This delicacy is nutritious and mostly enjoyed by the Igbos.
It is served in Igbo land during coronations, traditional marriage, festivals, etc.
Other meat and veggies for the Abacha three Fresh Utazi leaves (Gongronema latifolium) Ponmo / Kanda (cow pores and skin) Notes Abacha is the main factor.
Abacha(african salad) step by step
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First wash, season and cook the kpomo(slice the kpomo into tiny bits). b. Soak the dry prawns in hot water to soften them a bit and strain. c. If you haven,t done this yet, also cut the fresh fish and fry. Also shred the boiled dried fish / stock fish. Then set all aside for later use..
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Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. e. Rinse the Ugba in lukewarm water, strain and set aside. f. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color.
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Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. Then pour the abacha into a sieve and let the water strain..
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Slice one onion bulb into rings, and dice or pound the other onion bulb. Now for the preparation…. 1. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to chage from orange to yellow and the mixture becomes a thick paste.
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Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. 3. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up. Tip: dont leave the abacha for too long on heat, or you'll end up with ''Abacha pottage'' :).
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You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot. 4. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended..
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Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish…Enjoy!.
Abacha is made by using boiling and grating/shredding cassava tubers.
Click right here to peer a way to make abacha.
Ukpaka or Ugba is shredded oil bean seeds.
Abacha (African Salad) is an African meal or Nigerian meal that is mostly eaten by the Igbos (People in the Eastern parts of Nigeria).
Most of the older ones are lovers of Abacha but they might not really know the Health Benefits of Eating Abacha (African Salad), they might just be eating it because it is a food introduced by their parents.