Wednesday 20 August 2014

Cooking Time: African Salad (aka abacha)

Abacha is one of my favourite African dishes. This exotic delicacy originated from the eastern part of Nigeria and can be eaten as a main or an in-between meal. 

To prepare this delicious dish, using a modern spin on the traditional method, you need the following ingredients (for 2 adults):
- 500g *dried **abacha (cassava flakes)
- 100g ukpaka / ugba (oil bean seed)
- 50g ***ogiri (fermented locust bean) 
- 1 okporoko (stock fish) / 2 ****Titus fish 
- 2 teaspoons of *****akanwu (cooking potash) 
- 1 cup of palm oil
- 1 seasoning cubes (Maggi, Knorr, etc.)
- 1 medium size onion 
- 3 tablespoons of ground crayfish
- 3 anara (garden eggs) 
- salt to taste
- chilli pepper to taste
- garden egg leaves

 How to prepare

Getting ready:
- soak the okporoko for approximately 4 hours (preferably overnight)
- soak the akanwu in water
- srepare the fish, season and ******fry
- wash the garden eggs and chop into desired sizes
- wash the onion and chop into desired sizes
- soak the abacha in cold water and leave for about 15 minutes to soften; then pour into a sieve and allow the water to drain off 
- season and cook the stock fish until tender: once cooked, separate into tiny bits

- mix the palm oil and akanwu in a bowl to form a yellow paste (ncha) - sieve and use only the watery content of the akanwu to avoid stones and other particles
- add ogiri, seasoning, pepper and crayfish
- stir and mix properly
- add salt to taste
- add abacha and ukpaka and mix properly allowing the ingredients to blend - you can add some garden egg leaves, stock fish, fish, onions and garden eggs if desired 
- warm and serve
- garnish with okporoko, fish, onions, garden eggs and garden eggs leaves

* you can also use fresh abacha
** shredded cassava
*** preferably ogiri ishi
**** Mackerel, Thomson or any other type of fish can be used depending on preference
***** palm head ash can also be used
****** you can also grill the fish 
Food is ready! Enjoy!!

Specific ingredients used and preparation can vary depending on individual preferences

How do you prepare yours?

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