Abacha
Abacha, also known as African Salad, is a traditional Nigerian dish made with dried shredded cassava, vegetables, and a flavorful dressing.
Ingredients - Serves 6
- Uziza leaves - 1 tablespoon, chopped (optional)
- Ogiri (locust bean) - 1 tablespoon
- Ground pepper - To taste
- Salt - To taste
- Stock cubes - 2
- Crayfish - 2 tablespoons, ground
- Utazi leaves - 2 tablespoons, chopped
- Garden egg leaves - 1 cup, shredded
- Onions - 1 medium, chopped
- Ugba (ukpaka) - 1 cup, soaked
- Stockfish - 1 cup, soaked and deboned
- Palm oil - 1/2 cup
- Dried shredded cassava (abacha) - 2 cups
Let's Get Started
- Soak the dried shredded cassava (Abacha) in cold water for 10 minutes, then drain and rinse.
- In a pot, boil water and cook the Abacha for 5 minutes until it becomes soft. Drain and set aside.
- In a separate pot, heat the palm oil and add the chopped onions. Sauté until the onions become translucent.
- Add the stockfish, ugba (ukpaka), crayfish, stock cubes, salt, and ground pepper. Stir well.
- Add the cooked Abacha and mix thoroughly to combine all the ingredients.
- Add the shredded garden egg leaves, utazi leaves, and ogiri (locust bean). Stir well and cook for 5 minutes.
- Remove from heat and garnish with chopped uziza leaves (optional).
- Serve the Abacha as a side dish or appetizer.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 5g
- Sodium: 200mg
- Sugar: 5g
