Abacha is an Eastern Nigeria dish made using dried, shredded cassava. You can eat it as a snack or a full meal. There are many variations to making this salad, but the more ingredients you add, the tastier the dish is. Whichever way you prepare or eat it, warm or cold, it will still come out delicious.
Ingredients
- 600g abacha
- 2 cups ugba or ukpaka
- 1 cup palm oil
- 2 tbsps powdered potash
- Fish, spiced and cooked
- Ponmo, cooked and sliced
- 1 large onion, chopped
- 1 medium onion, sliced (to serve)
- 6 garden eggs, diced
- Garden egg leaves, chopped
- Salt and dry pepper (to taste)
- 4 tbsps ground crayfish
- 2 seasoning cubes
- 1 tsp ground Ehu seeds (Calabash nutmeg)
- 1 tsp ogiri or iru
- Fresh utazi leaves
- Boiling water
Method
- Soak the abacha in cold water for 10 minutes until it softens, then pour…
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