Enugu is the capital of Enugu State in south east Nigeria. Abacha, sometimes called African Salad is a delicacy of the people of Enugu. Abacha is basically dried shredded cassava mixed with palm oil and other condiments. Now you can prepare this delicious local dish by following the recipe below.
Prep Time: 30mins. Yield: 4 – 6 servings.
- 5 cups abacha (dried Shredded cassava)
- 2 cup palm oil
- 2 cup ugba (fermented African Oilbean seeds)
- 1 teaspoon (Akaun) potash
- 2 cup shredded stock fish
- Smoked Fish (You may choose to add whatever protein you want to, some people prefer shredded beef or ponmo ‘cow skin’
- 2 fresh red peppers (some people use yellow)
- 1/2 table spoon grounded chili pepper
- 2 medium onions
- 3 tablespoons crayfish
- 1/2 teaspoon ogiri
- 4 seasoning cubes
- utazi leaves, shredded
- Salt to taste
- Soak the abacha in hot water for 25 – 30 minutes after which you drain thoroughly. Set aside
- In a pot over medium heat, bleach the palm oil for about 5 minutes after which you can set aside to cool
- Wash ugba thoroughly to rid it of excess dirt. Set aside.
- Dissolve potash in 1 cup of water.
- Blend fresh peppers, crayfish and onions with a blender until a smooth paste is formed. Set aside.
- In a bowl, add the bleached palm oil, then gradually add the liquid from the dissolved potash (be careful so you don’t add the potash residue at the bottom, all you want is the liquid). As you add the potash, stir continuously. You will notice that the palm oil will begin to thicken and will turn into a smooth yellow paste.
- Pour in the blended pepper mixture and stir thoroughly.
- Pour in the shredded stockfish, ugba and ogiri, stir thoroughly to mix.
- Now add the abacha. Stir thoroughly to mix and fully coated with the sauce.
Dish and serve, garnish with shredded utazi leaves, kpomo, garden egg and onion rings if you desire.