How to Make Homemade Abacha(African Salad)... Native style Cooking Basics for Newbies

Ingredients: Abacha Ugba Ukazi Canda/pomo Stockfish Mackerel fish Crayfish Dried shrimps Palm oil Ehuru Ngu or edible potash Scotch bonnet peppers Dried pepper Seasoning cubes Onion Salt to taste. Thanks for watching, don't forget to like, SUBSCRIBE, comment and share with friends and family. 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. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria.

Abacha(African Salad)… Native style is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Abacha(African Salad)… Native style is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have abacha(african salad)… native style using 11 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Abacha(African Salad)… Native style:

1. Make ready 300 g Abacha (Dried tapioca)
2. Prepare 100 ml palm oil
3. Get 3 tablespoons potash(or bicarbonate of soda)
4. Get 100 g Ugba(fermented oil Bean)
5. Prepare 3 dried fish
6. Take 10-15 Utazi leaves
7. Prepare 1 medium onion
8. Get 12 Ehuru seeds
9. Get 3 tablespoons blended Crayfish
10. Make ready 2 tablespoons blended pepper
11. Get Salt and seasoning (to taste)

Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between meal. How to Make Abacha with Ugba [Video] Full Option Abacha I. Add your abacha and mix properly allowing all the ingredients to blend. Add sliced utazi and salt to taste.

Steps to make Abacha(African Salad)… Native style:

1. Soak the Abacha in warm water for 30minutes to soften, then using a seine drain the water out
2. Roast the Ehuru seeds on naked flame for about 3-5minutes(this brings out the aroma better) remove the shell and blend
3. Wash and cut the utazi leaves, also wash and chop the onion. Clean up the dried fish and set aside
4. Get the Ugba ready (if you bought the ones wrapped with leaves, place them on naked flame a bit with the leaves to roast for about 3-4minutes.(this also gives it a different traditional flavor) Remove from the the wrap and set aside for use
5. Mix 2 tablespoons of potash (or bicarbonate of soda) with warm water thoroughly & sieve out the water, then set aside
6. In a large clean bowl, add in the palm oil, then 3 tablespoons of potash (from the one sieved out in No. 5)
7. Mix both thoroughly to get a smooth light paste
8. Add in the blended crayfish
9. Then add in the pepper and blended Ehuru seeds
10. Add in some salt too
11. Then add in the Ugba
12. And mix all together thoroughly
13. Add in the Abacha, then 1 cube of seasoning and finally mix all thoroughly together
14. Plate with the Utazi leaves, chopped onion and the dried fish
15. You can heat it up a little to be warm before serving
16. And then I got naughty and plated like dis
17. Your Abacha is ready to eat. It's best taken with some wine👍👌

Add your abacha and mix properly allowing all the ingredients to blend. Add sliced utazi and salt to taste. Garnish with chopped garden egg leaves and sliced onions. It has been so much fun writing and making recipes from around Africa and it makes me appreciate Africa even more. Today we are cooking the delicacy of the people of Enugu - a welcome dish called Abacha (African Salad).

So that is going to wrap it up with this special food abacha(african salad)… native style recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!