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By Damilola Faustino

Abacha Or African salad is a traditional meal that is native to the people of eastern Nigeria. A celebration is incomplete without the presence of Abacha which is usually served with fresh palm wine. Henceforth, you do not need to buy Abacha on the street, you can follow these steps to prepare this tasty cuisine at home.

Ingredients

Palm oil

Fresh fish (fried), crayfish

Salt/seasoning

Calabash Nutmeg

Dry Pepper, ground

Garden eggs/leaves

Potash

Utazi leaves

Pomo (cow skin)

Onions

Abacha (Prepare your Abacha from cassava which has been boiled till it softens then shredded. The shredded cassava is then soaked overnight in cold water, washed thoroughly and then spread out in the sun to dry.)

Preparation
Soak the Abacha in a bowl of warm water for about 1 mins till it becomes soft and then drain

Chop the vegetables, wash the garden eggs and add sliced onions then set aside. Then cut the other onions in a ring like circles.

Place the potash in a bowl and pour a cup of warm water. Stir well.

In a pot, pour in your palm oil and the potash mixture making sure you don’t pour in the potash -residue along with it. Stir continuously until the palmoil and potash mixture turns into a yellow paste.

Add the ground Calabash nutmeg, seasoning, salt, ground pepper, onions and crayfish. Stir very well till it is well mixed.

Add the Iru and kpomo. Stir well.

Carefully, add the soaked abacha into the mixture making sure it is well mixed and then garnish with sliced utazi, garden egg leaves, onion rings, fish and Garden eggs. Then allow to cook for several minutes. Your Abacha is ready!

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