Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, abacha (african salad). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Abacha (African salad) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Abacha (African salad) is something that I’ve loved my entire life. They’re fine and they look fantastic.

Once the Abacha has softened, put in a sieve to drain. 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.

To get started with this recipe, we have to prepare a few components. You can cook abacha (african salad) using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Abacha (African salad):

1. Take Dried abacha (grated cassava or tapioca)
2. Take Palm oil
3. Prepare Potash
4. Take Fried fish
5. Make ready leaves Garden egg
6. Make ready Crayfish
7. Take Fresh pepper
8. Make ready Ghana pepper
9. Get Onions
10. Get Seasoning cubes and salt
11. Make ready Grinded ehuru (African nut meg)

It is also known as African salad, with a base ingredient of dried and shredded cassava. It is delicious and easy to prepare. It is made with dried shredded cassava (Abacha) and fermented oil bean seeds (Ugba or Ukpaka). This dish is so yummy and that you can add a variety of tasty garnishes, to suit your palate.

Instructions to make Abacha (African salad):

1. Ingredients required!
2. Put the dried abacha in a bowl, pour some water and soak for about 10mins. Drain to remove water. Set aside.
3. Put potash in a little bowl, and add water to it. Dissolve the potash.
4. Chop the onions and pound the pepper. Set aside.
5. Wash and cut the garden egg leaves. Grind the crayfish with the ehuru seeds. Set aside.
6. 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
7. Then start adding the abacha you've soaked and drained little by little and stir well to ensure everything gets well mixed
8. Mix until everything gets fully combined. Taste for salt/seasoning, add if necessary. Your abacha is ready.
9. Serve with the fried fish. Garnish with garden egg leaves and chopped onions. Enjoy!

It is made with dried shredded cassava (Abacha) and fermented oil bean seeds (Ugba or Ukpaka). This dish is so yummy and that you can add a variety of tasty garnishes, to suit your palate. 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 oil bean seed. I was introduced to Abacha by my Igbo neighbours back in Nigeria,must have been in Primary School then, I loved, loved, loved it!

So that’s going to wrap it up for this special food abacha (african salad) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!