Abacha, also known as African salad, is a type of food believed to have originated from the Igbos in south eastern Nigeria.
It is one of the most popular Igbo local, but delicious delicacies.
Abacha is produced from cassava tubers. There are some processes involved in converting the cassava tubers into dried flakes which are called abacha used for the recipe.
Ingredients
Dried abacha
Palm oil
Crayfish
Ehru seeds
Calabash nutmeg
Seasoning cubes and salt
Pepper
Procedure
Soak the dry abacha in a bowl of water for about three minutes, then sieve it and keep it in a separate bowl. Blend the crayfish, chop the onions, and slice the garden egg leaves.
Directions
Put the palm oil into a pot, add a solution of potash and stir to form a yellowish paste. Add the ground crayfish and pepper, and stir. Then add the abacha, salt, and seasoning cubes, and stir them together.
When done and ready to serve, you can add meat or stock fish to the meal. Some prefer chopped onions and garden eggs to vary the taste.
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