Hey love welcome back to my channel, In today's video we will be making abacha(african salad). This is a special delicacy from the eastern part of Nigeria. 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.
Abacha and ugba is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Abacha and ugba is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have abacha and ugba using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Abacha and ugba:
- Take Ugba
- Make ready Abacha
- Prepare Ngorr
- Prepare Shredded utazi
- Prepare Salt
- Prepare Cooking oil
- Prepare Smoked titus fish
- Take Onion
Abacha Ncha and Ugba/Ukpaka (African Salad). African Salad, also known as Abacha Ncha is one of the most popular eastern Nigeria side dishes. 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.
Steps to make Abacha and ugba:
- Soak the abacha and pour in sieve to drain the water,rinse the ugba.
- In a pot mix the cooking oil and ngorr,salt,diced onion,diced fresh pepper,mix with the abacha,smoked fish,and ugba.
- Turn all togther cut the utazi in it and heat up to warm up.
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. I also used Ugba and garden egg in the preparation. Abacha is an easy no cook delicacy made in Nigeria. All you need is palmoil, potash/baking soda or ashes and some You can make abacha stand alone but most times it is combined with some Ugba.
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