AFRICAN SALAD (ABACHA)

Published On - November 12, 2021

Divine-Favour Business Plans, Business Services, Cassava, Competitive Research, Farm Cultivation & Management, General, News, Uncategorized
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AFRICAN SALAD (ABACHA)

African salad is also known as Abacha is a cassava-based dish native to the ndi Igbo (people of Igbo). It is a delicious Nigerian Dessert that is very popular in the eastern part of Nigeria and serves as Kola to visitors. In some places in the eastern part of Nigeria, they serve Abacha to visitors instead of Kola.

Abacha is dried and shredded cassava, it is most people’s favorite because it’s easy to prepare and very delicious. The African salad won’t be complete without Ugba ( fermented African bean oil) also known as Ukpaka which is gotten from oil bean seeds. The seeds are cooked for several hours then sliced, washed, and left to ferment.

The key to making delicious Abacha is getting all the necessary Ingredients utilizing them properly.

INGREDIENTS

  • Abacha
  • Ugba
  • Stockfish
  • Onion
  • Potash (Akaun)
  • Crayfish
  • Utazi leaves
  • Ogiri
  • Calabash nutmeg seeds (Ehu)
  • Seasoning cubes
  • Pepper and salt

Before we proceed to the method of preparation, we would love to teach you how to make Abacha from Cassava.

HOW TO MAKE ABACHA FROM CASSAVA

The Abacha (fresh) is a by-product of cassava. There are a lot of processes involved in making fresh Abacha from Cassava.

Here is one of the methods used by the people in the rural areas.

  • Get fresh cassava from the farm
  • Thoroughly wash the cassava tubers and boil the tubers for 20-30 minutes.
  • Peel the skin and cut it into tiny pieces.
  • Then soak the sliced cassava in water for about 17-18 hours.
  • Wash the sliced cassava with water and sun-dry
  • Store the dried cassava in an air-tight container

If you live in the city you could get dried Abacha from the market.

PREPARATION

  • The dried Abacha is soaked in boiled water for 3 minutes then sieved.
  • Blend the crayfish and slice the onions. Dissolve the potash in clean water and filter into a pot.
  • Add Palmoil and mix together to form a yellowish paste, add the blended crayfish and pepper alongside Ehu.
  • Add the Ugba and Ogiri to the mixture and stir properly.
  • The Abacha is then added. Add salt and stir.

The garden egg, onions, and leaves are usually not added during the cooking process. They are used as toppings to make the food look more attractive.

When the Abacha is ready you could step it down with any healthy drink of your choice.

Have a lovely weekend.