On our menu, today is Abacha, a well-loved local delicacy in Igboland. (Well, this food also shares the same spelling as the name of the infamous late Nigerian dictator, Gen. Sani Abacha.) Abacha is also called African Salad; this meal can be served as an appetizer or a main dish. It is a ceremonial food in most parts of Enugu State. It can be served warm or cold.
Ingredients
Abacha
Ukpaka
Kpomo
Frozen fish
Stockfish
Palm oil
Crayfish
Ehuru (calabash nutmeg)
Locust beans
Edible potash
Stock cubes
Onions
Pepper
Salt
Garden eggs
Utazi/Garden Egg Leaves
How to Cook
Rinse your
Next, rinse the
Put the Abacha in a bowl and soak it. There are two ways of doing this. You can soak it in cold water for about ten minutes before using a sieve to strain out the water. The second way of soaking
Pour the palm oil into a clean sizeable pot. If the palm oil is thick, warm it on low heat. Otherwise, add the filtered potash liquid into the oil and stir until the mixture thickens. Add the blended ingredients, stock cube(s) and salt. Mix the ingredients until they are well combined. Add the stockfish, the already strained
Your
Featured image source: Afro Tourism
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