Hello guys, welcome back to another recipe here on Dee’s Mealz.
Today, presented to you is another Nigerian special recipe popularly known as Abacha or African Salad.
Abacha is made using fresh Cassava tubers. It is a popular native recipe of the Igbo people both in and out of Nigeria.
My older sister introduced me to this recipe in 2011. What a long time right? I can actually say I really loved it when she prepared it for us to eat. With time, I got to understand how this eastern Nigerian recipe is prepared.
A lot of ingredients are used in the preparation of African salad such as kpomo (cow skin), palm oil, pepper, ogiri etc.
You can add Utazi or Oziza or Ugu leaves to the abacha being prepared. The addition of the leaves is optional. I won’t be using any for my Abacha preparation today.
Abacha can be served as the main dish or as the dessert during lunch or dinner.
So, let’s begin cooking.
- 4 handful of Abacha
- 4 pieces of chili pepper
- 1 handful Ugba
- 1 teaspoon of Ogiri
- 1 tablespoon of grounded crayfish
- 1 large Kpomo (cow skin)
- 200ml of Palm oil
- 2 seasoning cubes
- 1 Fresh tomato
- 1 medium size onion
- 3 garden eggs
- Fried fish
Watch the video below for the full steps.
Add 1 liter of water in a pot and set on heat to boil.
Sort and turn the Abacha in a wide bowl.
Also, turn the ugba into a separate small bowl.
Now turn the boiling water into the bowl with the abacha. The water should be a bit above the level of the abacha.
Cover the bowl and allow for 15 minutes before washing and turning in a basket to drain.
Turn the rest of the water in the bowl with the ugba and allow for 10 minutes before washing.
Wash, pound the chili pepper and set aside.
Divide the onion in two halves. Slice one half and chop the other half into small pieces in separate bowls.
Wash and cut the cow skin to required size.
Wash and cut the garden egg into small pieces and set aside.
Set an empty pot on heat and add 200ml of palm oil.
Add the chopped onions in the pot, the pounded pepper and mix.
Add the ogiri and mix.
Now add the washed ugba, the seasoning cubes, add the cow skin and mix well.
Add the grounded crayfish, salt to taste and mix well.
Off the heat and allow to cool down.
When it’s all cooled, turn in the drained abacha and mix very well.
Add the garden egg and sliced onion and mix.
And your African Salad (Abacha) is ready to be served.
Serve with fried fish, pieces of the garden egg, sliced tomato and a sliced onion.
Enjoy and expect more recipes…