A vibrant Igbo delicacy made from shredded dried cassava mixed with palm oil sauce, ugba (oil bean seeds), garden eggs, and assorted seasonings, served cold as a salad.
Nutrition & Info
Instructions
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1
Soak the dried abacha in warm water for 15 minutes until softened, then rinse thoroughly and drain in a colander.
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2
Prepare the palm oil sauce by mixing palm oil with potash water and stirring vigorously until the oil turns yellow and thickens into a smooth paste.
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3
Add ground crayfish, ehuru, salt, and sliced peppers to the palm oil paste, mixing well to create a flavorful dressing.
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4
Combine the softened abacha with the palm oil dressing, then fold in the ugba, sliced garden eggs, and onion rings, toss gently, garnish with utazi leaves, and serve at room temperature.
Did You Know?
Abacha is the quintessential celebration food of the Igbo people, and no traditional gathering, title ceremony, or marriage rite is complete without this colorful dish on the table.
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