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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

African · Snack

Abacha

Serves 5 · 30 minutes

Abacha is a traditional Igbo dish from southeastern Nigeria made from dried shredded cassava. Popularly known as African salad, it is widely consumed as a snack, side dish, or light meal. The dish is especially common in the states of Abia, Anambra, Enugu, Ebonyi, and Imo, and is often served during social gatherings and cultural events.

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans, Eggs, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 cups / 400 g Abacha (dried shredded cassava)
  • 1 cup Palm oil
  • 1 tsp Potash (akanwu)
  • 2 tbsp / 15 g Ground crayfish
  • 1 cup / 150 g Ugba (oil bean seeds)
  • 2 Garden eggs
  • 1–2 Pepper
  • 1 tsp Salt
  • 2 Seasoning cubes
  • 2 tbsp, sliced Utazi leaves
  • 1 cup / 150 g Fish or stockfish (optional)

Method

  1. Soak the abacha in warm water for 5–10 minutes, or until softened.
  2. Drain the abacha thoroughly and set aside.
  3. Dissolve the potash in a small quantity of water and strain to remove any sediment.
  4. Pour the palm oil into a mixing bowl. Gradually add the strained potash solution while stirring continuously until the oil thickens and turns yellow.
  5. Add the ground crayfish, pepper, salt, and crushed seasoning cubes. Mix well to form a smooth sauce.
  6. Add the softened abacha to the sauce and stir until evenly coated.
  7. Add the ugba, sliced garden eggs, and sliced utazi leaves. Mix thoroughly.
  8. Add the fish or stockfish, if using, and stir gently to combine.
  9. Adjust the seasoning to taste.
  10. Serve immediately as a main dish or side dish.