Abacha and Ugba are known as African salad, 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. The African salad is one delicious meal that you will fall in love with after a first taste. The native taste is so distinctive, making it palatable to be enjoyed by all tribe in Nigeria. This palatable dish is usually served with Palm wine which a local Nigerian beverage, although you can enjoy it with any drink of your choice.
1 cup, Palm Oil
6 Garden Eggs, diced
400g Abacha, (dried shredded cassava)
100g Ugba, sliced
1tbsp Garden Egg leaves, finely chopped
1/4 Tsp Ngu water (Ngu is the ashes of the palm fruits) that can replace potash)
Tiger Ehuru Powder
Larsor Fish Seasoning
Tiger Chilli Pepper Powder to taste
2 tbsp ground Crayfish
Salt to taste
Firstly, clean and gut your fish, then marinate with salt, Tiger Ehuru Powder, Larsor Fish seasoning. Leave to marinate in your fridge or a cool place for at least 30 minutes. Cook the fresh fish, fry and set aside.
Rinse the Ugba with warm water to rid it of dirt, soak the Abacha in cold water for about 10minutes, drain out the cold water, pour boiling water over it and quickly drain it, let it sit in a colander for about 5minutes.
Pour the palm oil into a clean dry pot, add the Ngu liquid and mix until the colour begins to change from orange to yellow and the mixture becomes a thick paste.
Add the crayfish, Diced Kpomo, Tiger Chilli Pepper Powder, Vegeta onions, Tiger Ehuru Powder, Ogiri and Larsor Fish Seasoning, and mix thoroughly until well combined.
Now, place the pot on low heat, add the strained Abacha and adjust for salt if necessary. Mix well and put off the heat as soon as the Abacha is warmed up.
Garnish with chopped Garden Egg leaves.
Add salt to taste
You can mix in your chopped Utazi leaves at this time if you wish or garnish with it.
Let’s know how you get on with this Abacha recipe, it’s always exciting reading your feedback.