Home Forums African Foods and Recipes ABACHA THE HEART OF AFRICAN CUISINES.

This topic contains 1 voice and has 0 replies.
1 voice
0 replies
  • Author
    Posts
  • #13425
    Kasim Bilkisu
    Participant

       

      Abacha, also known as African Salad, is a traditional Nigerian dish made from cassava. It’s a flavorful and satisfying dish with various ingredients, often enjoyed as a snack or side dish. To make Abacha food, follow these steps:

       

      Ingredients:

       

      1. 500g of Abacha (dried cassava flakes)

      2. 1 cup of Ukpaka (African oil bean seeds)

      3. 1/2 cup of red palm oil

      4. 2 tablespoons of ground crayfish

      5. 2 scotch bonnet peppers (or to taste)

      6. 1 medium onion, finely chopped

      7. 1-2 stock cubes or bouillon cubes

      8. 2 tablespoons of ground crayfish

      9. 1 teaspoon of potash (akanwu)

      10. Salt to taste

      11. Garden eggs, utazi leaves, or spinach for garnish (optional)

      12. Stockfish and dry fish (optional)

      13. Periwinkle or shrimp (optional)

      14. Groundnut (peanuts) or coarsely ground crayfish for garnish

       

      Instructions:

       

      1. Prepare the Abacha:

      – Place the dried cassava flakes (Abacha) in a large bowl.

      – In a separate bowl, dissolve the potash in water. Strain the liquid to remove any impurities.

      – Pour the potash water over the Abacha, stir gently, and let it sit for about 5 minutes. This will soften the Abacha. Rinse it thoroughly with cold water and set it aside.

       

      2. Prepare the Ukpaka:

      – If using African oil bean seeds (Ukpaka), boil them until they become soft. Drain and set aside.

       

      3. Prepare the Pepper Sauce:

      – In a blender, combine scotch bonnet peppers, onions, and a bit of water. Blend until smooth.

       

      4. Heat the Palm Oil:

      – In a separate pot, heat the red palm oil on medium heat until it becomes clear.

       

      5. Combine the Ingredients:

      – Add the pepper sauce to the palm oil and stir well.

      – Add the ground crayfish, stock cubes, and salt. Continue to stir and cook for a few minutes.

       

      6. Combine Abacha and Ukpaka:

      – Add the soaked and drained Abacha to the pot. Mix everything thoroughly to ensure the Abacha is well coated with the sauce.

       

      7. Add Ukpaka:

      – If you’re using Ukpaka (African oil bean seeds), add them to the Abacha mixture.

       

      8. Add Protein (Optional):

      – If you want to include protein, you can add stockfish, dry fish, periwinkle, or shrimp at this stage.

       

      9. Garnish:

      – Garnish with garden eggs, utazi leaves, or spinach (if using).

       

      10. Serve:

      – Abacha is best served when it’s still slightly warm. It can be enjoyed on its own or as a side dish to other Nigerian dishes.

       

      11. Garnish and Enjoy:

      – Sprinkle groundnut or coarsely ground crayfish on top for added texture and flavor.

       
      <p style=”text-align: center;”>Abacha is a versatile dish, and you can adjust the ingredients and spice levels to suit your taste. This recipe provides a basic guideline, but feel free to experiment and make it your own.</p>

    You must be logged in to reply to this topic.