…whetting your taste bud one meal at a time.
A friend ones told me; I have missed your Abacha and that alone sounded amazing to me and brought back some good memories🙋😊. I immediately remembered preparing Abacha and taking some nice pictures, hoping to share them with you all one of these days and that day is here👌. Abacha can be filling and is one food we grew up eating from Grannies and my Mum, they prepare it so tasty with all the native ingredients. Abacha is common in the eastern part of Nigeria. I can’t think of any event that happened in my place without Abacha as one the cuisine for the day. Abacha is from cassava root, which goes through some processes (cooking of cassava roots and slicing with a grater specifically designed) and comes out wet. Most people like preparing theirs wet, then the larger portion of the Abacha will be dried up under the sun for preservation. I will give you a list of ingredients that make my Abacha unique and flavorful.
Ingredients for Abacha
• 3 handfuls of Abacha
• 1 handfuls of Akpaka (Oil bean) – some people call it Ugba, but we (people from Enugu State, Nigeria) have an ingredient named Ugba.
• Ugba (Locust bean) – some people know it as “Iru”
• Red palm oil
• Tilapia Fish (or Mackerel)
• 1 medium onion
• Salt (to taste)
• Dried fried pepper (blended and to taste)
• 2 tablespoons ground crayfish
• 2 stock cubes
• ½ teaspoon of Ogiri-ede
You can also use Kpomo (cow skin) and Garden eggs and Garden egg leaves. But for this recipe, I will be using the first listed ingredients.
1. Fry or grill the tilapia or mackerel.
2. Soak the Abacha in warm water.
3. Wash and cut the onion into tiny pieces.
4. Rinse the Akpaka with warm water
5. Grind the crayfish and pepper and set aside
6. Once the Abacha is softened, put it in a sieve to drain and set aside
Note: you don’t need a stove for preparing the Abacha.
1. Pour the Abacha into a bowl or pot, add the Akpaka, Ugba, Ogiri-ede, Crayfish, pepper, Salt, Seasoning cube and Palm-oil.
2. Then start turning and blending all the mixtures from the top to the bottom (I normally use my hand in blending the mixtures instead of a wooden spoon)
3. Splash a little water on it if required to let ingredients blend very well (don’t pour water on it).
4. Add more salt if necessary.
5. You can now add the sliced onions or add it beside the Abacha when serving it.
6. Once you are done serve the Abacha with the grilled fish.