How to Make Abacha Food from Scratch

Abacha food, also known as African salad, is a delicious and nutritious dish that originates from the Igbo tribe of Nigeria. It is made from dried cassava shreds that are soaked, seasoned and mixed with various ingredients such as palm oil, crayfish, ugba (fermented oil bean seeds), ogiri (fermented locust beans), ehu (calabash nutmeg), utazi (bitter leaf), garden egg leaves, onions, pepper and meat or fish. Abacha food can be eaten as a snack, a side dish or a main meal. It is popular among Nigerians and other Africans who enjoy its unique taste and texture.

In this article, we will show you how to make abacha food from scratch, using fresh and natural ingredients that you can easily find in your local market or grocery store. We will also give you some tips and tricks on how to make your abacha food more flavorful and appealing. Follow our step-by-step guide and you will be able to prepare a mouth-watering abacha food that will impress your family and friends.

What You Need to Make Abacha Food from Scratch

To make abacha food from scratch, you will need the following ingredients:

• Abacha: This is the main ingredient of the dish. Abacha is dried cassava shreds that are sold in African stores or online. You can also make your own abacha by peeling, boiling, slicing and drying fresh cassava tubers. You will need about 500 grams of abacha for this recipe.
• Palm oil: This is the oil that gives abacha food its characteristic red color and rich flavor. Palm oil is extracted from palm fruits and is widely used in African cuisine. You will need about half a cup of palm oil for this recipe.
• Potash: This is a white powdery substance that is used to soften the palm oil and make it more fluid. Potash is also known as kaun or akanwu in Nigeria. You can buy potash in African stores or online, or you can substitute it with baking soda. You will need about a teaspoon of potash for this recipe.
• Crayfish: This is a type of small dried shrimp that adds a savory taste to abacha food. Crayfish is sold in African stores or online, or you can use fresh or frozen shrimp instead. You will need about a quarter cup of crayfish for this recipe.
• Ugba: This is a type of fermented oil bean seeds that adds a nutty flavor and texture to abacha food. Ugba is sold in African stores or online, or you can make your own by soaking, boiling, slicing and fermenting oil bean seeds. You will need about half a cup of ugba for this recipe.
• Ogiri: This is a type of fermented locust beans that adds a pungent aroma and taste to abacha food. Ogiri is sold in African stores or online, or you can use iru (another type of fermented locust beans) or dawadawa (fermented soybeans) instead. You will need about a tablespoon of ogiri for this recipe.
• Ehu: This is a type of calabash nutmeg that adds a spicy flavor to abacha food. Ehu is sold in African stores or online, or you can use regular nutmeg instead. You will need about two ehu seeds for this recipe.
• Utazi: This is a type of bitter leaf that adds a bitter taste and health benefits to abacha food. Utazi is sold in African stores or online, or you can use spinach or kale instead. You will need about a handful of utazi leaves for this recipe.
• Garden egg leaves: These are green leaves that add a fresh taste and color to abacha food. Garden egg leaves are sold in African stores or online, or you can use lettuce or cabbage instead. You will need about two handfuls of garden egg leaves for this recipe.
• Onions: These are bulbs that add a sweet and sharp flavor to abacha food. Onions are sold in any grocery store or market. You will need about two medium-sized onions for this recipe.
• Pepper: This is a spice that adds heat and flavor to abacha food. Pepper can be fresh or dried, red or green, mild or hot, depending on your preference. Pepper is sold in any grocery store or market. You will need about one tablespoon of pepper for this recipe.
• Meat or fish: This is a protein source that adds substance and flavor to abacha food. Meat or fish can be cooked, smoked, fried or grilled, depending on your preference. You can use any type of meat or fish that you like, such as beef, chicken, goat, mackerel, tilapia, catfish, etc. You will need about 500 grams of meat or fish for this recipe.

How to Make Abacha Food from Scratch: Step by Step Instructions

Now that you have all the ingredients ready, let's get started with making abacha food from scratch. Here are the steps to follow:

1. Prepare the abacha: Soak the dried abacha in hot water for about 3 to 5 minutes, then drain and rinse with cold water. Transfer the abacha to a sieve and let it drain completely. Alternatively, you can use fresh abacha that you made from cassava tubers.
2. Prepare the palm oil sauce: Dissolve the potash in a little water and strain out the residue. Pour the palm oil into a pot and place it on low heat. Add the potash solution gradually and stir until the palm oil turns yellow and thickens. This is called ncha or ngwongwo in Igbo language.
3. Season the palm oil sauce: Add the ground ehu, pepper, crayfish and salt to the palm oil sauce and stir well. Then add the ogiri and ugba and mix well. Taste and adjust the seasoning if necessary. Turn off the heat and set aside.
4. Cook the meat or fish: Marinate your meat or fish with salt, curry powder and seasoning cubes for at least 30 minutes. Then cook, smoke, fry or grill your meat or fish until done and tender. Cut into bite-sized pieces and set aside.
5. Mix the abacha with the palm oil sauce: Transfer the abacha to a large bowl and add the palm oil sauce gradually, tossing and mixing until well combined. You may not need to use all the sauce, depending on how moist you want your abacha food to be.
6. Garnish and serve: Sprinkle the sliced utazi leaves and onions over the abacha food and toss lightly. Then top with the cooked meat or fish and some chopped garden egg leaves. You can also serve your abacha food with some boiled eggs, garden eggs or fried plantains for extra flavor and texture.

Enjoy your homemade abacha food with a cold drink of your choice. You can store any leftover abacha food in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

Tips and Tricks for Making Abacha Food from Scratch

Here are some tips and tricks that will help you make your abacha food more delicious and appealing:

• To make your abacha food more colorful, you can add some red bell pepper or tomato paste to your palm oil sauce.
• To make your abacha food more crunchy, you can add some roasted peanuts or cashew nuts to your palm oil sauce or as a topping.
• To make your abacha food more spicy, you can add some fresh or dried scotch bonnet peppers (ata rodo) to your palm oil sauce or as a topping.
• To make your abacha food more healthy, you can reduce the amount of palm oil and potash in your recipe and use more fresh vegetables such as carrots, cucumbers or green beans.
• To make your abacha food more vegan-friendly, you can omit the meat or fish and use mushrooms, tofu or seitan instead.

Abacha food is a tasty and satisfying dish that you can make from scratch using simple ingredients that are readily available. It is a great way to enjoy the rich flavors of Nigerian cuisine and culture. Try this recipe today and let us know what you think in the comments section below.