Nigerians have different kinds of food they love eating. Some persons who love eating the local African foods don't know how to cook them, because they find it complicated to prepare.
In preparing any meal, you just need the right ingredients and procedures. It doesn't take a lot of time but it requires patience in order to get your desired taste.
In this content, I will be talking about how to prepare the local African salad, popularly called (Abacha).
Abacha is one of the popular food in Nigeria. It is gotten from dried shredded cassava. It is very delicious and easy to prepare. The South Eastern People of Nigeria, known as the Igbos have a unique way of preparing it.
African salad (Abacha) is a native dish for Igbo people which they use for different purposes. Some States in Nigeria, during weddings and traditional rites, serve abacha as one of their major food.
INGREDIENTS
•Abacha
•Ugba
•Palm oil
•Ngor or Akunnu
•Fish (mackerel or Titus)
•Kpomo
•Okporoko/ stock fish ( it's optional)
•Grounded pepper
•Grounded Crayfish
•Seasoning cubes
•Sliced Onions
•Salt
PROCEDURES
Soak your Abacha in a bowl of warm/hot water, to make it soft.
Obtain your sliced onions, mashed pepper and crayfish, sliced utazi, chopped garden egg etc.
Put your oil in a neat pot and add your Ngor, stir for 2 minutes until the colour changes from orange to yellow and becomes a bit thick.
Tip: Akanu purges most people, Ngor is preferred
Add your sliced onion and stir
Seive your Abacha from the soaked water.
Place your mixed pot on a low heat, add your Abacha and mixed thoroughly until it is well combined.
Tip: Don't place the pot of Abacha on a high heat or leave it on the low heat for a long time, to avoid "pottage Abacha".
Add your Ugba, seasoning cubes, crayfish, pepper, kpomo, fish and mix well.
Add salt bit by bit, to get your desired taste.
Tip: Mix your Abacha well until your ingredients have blended in.
You can now serve your delicious African Salad (Abacha)
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