Abacha is local dish known among the igbo in Nigeria Southeast it is also known as African salad and it made from shredded, dried cassava and other flavorful local ingredients. In some places it is prepared for visitors/guests to host them. While some prefer to have it during cool evening with any drink of their choice others take it on daily as their lunch as the buy from roadside sellers. Among the igbos there's a tribe that it is known for, and they're the ones that can make it well more than others. They are majorly find trading it on the street of the Cities they find themselves.
I love this dish that i don't mind having it everyday on a small quantity only if it's home made. Learning it wasn't difficult for me though my first attempt before i was moved to go learn was bad. Today, i tried again and it came out good, so i will be sharing my new recipe here for my vegan friends who loves eating Abacha and would want to make it at home.
Making my delicious African salad
Ingredients
- 250g of Shredded, dried cassava
- 100g of Ugba (African oil bean) optional
- 200g of garden egg fruit, optional
- 5 pieces of ehuru (Calabash or African nutmeg)
- 15 pieces of dry fried pepper
- 5 pieces of scotch bonnet pepper
- 40g of onion
- 180g of garden leaves
- 50ml of red oil
- 30ml of ngu (liquid potash)
Steps to making this African salad
One
Soak the shredded dried cassava with hot water to make soften in 20 minutes. As it soaked move ahead to cut the necessary ingredients. While i waited for it to get soft to the texture i prefer.
Two
Get a net bowl or pot pour in the oil and add the ngu, stir well for it be thick to the consistency of your choice.
Three
At this point you add the ingredients one after the one. If you add anyone you stir it well.
Adding the dry fried pepper pounded with the ehuru.
Add the soaked softened shredded cassava, after it's been washed thoroughly and i poured it into the mixture.
Next you is to add the African oil bean and stir also.
Lastly i added the garden leaves and fruit then salt to taste.
I made use of my onion and fresh pepper to decorate my dish.
I know you you're imagining what it will taste like but it's not just enough to go on the imagination lane without having to trying out the recipe. This dish tastes very good having made use of ehuru, that local nutmeg gives a special taste to food especially if it roasted a little. Try this recipe, reblog if you feel like and please upvote.
