i woke up with a huge craving for Abacha and i decided to make it…..i
really should learn to say no to these cravings sometimes. I’ve done a
post on Abacha in the past with fried fish alone but this time, i
decided to make a video instead especially for those who’d love to see first hand how it’s done.
this recipe, i substituted fried fish for dry fish and pomo. I also
used Ugba and garden egg in the preparation. Abacha ncha is a Nigerian
delicacy indigenous to the igbo tribe. Just like most salads, It’s
mostly served as an appetizer to stimulate the appetite as the first
course of the meal before the main course. It’s usually garnished &
served with utazi (a slightly bitter leaf), dry or fried fish, pomo,
garden egg and raw onion rings.
water over the abacha in the bowl. Leave to soak in a bowl of water for
about 20 mins. This helps soften as well as increase it’s size. Once
it’s soft enough, leave to drain in a sieve
buy from the local market, you need to clean it properly. To clean, get
an iron sponge and scrub the inner part thoroughly With a sharp knife,
scrape the outer part also then rinse. Cut it up into smaller pieces
then place in a pot of water. Add salt to taste then leave to boil for
about 10 mins. Drain off the water then set aside.
with a sieve making sure you don’t pour in the residue along with it.
Stir consistently till the palmoil and potash mixture turns into a
ugba (ukpaka), dry pepper,pomo, Crayfish,ground ehu , then stir very
well till the mixture is well incorporated.
and mix thoroughly till it’s well incorporated. At this point, the
Abacha is ready to be garnished and served BUT………….
If you like your abacha warm as some people do, you can heat it up a little on a burner.
Serve with a Cup of palm-wine for that breath taking feel 😉