Abacha is an Eastern Nigeria dish made utilizing dried, destroyed cassava. You can eat it as a bite or a full dinner. There are numerous varieties to making this plate of mixed greens, however the more fixings you add, the more delectable the dish is. However you plan or eat it, warm or cold, it will in any case come out tasty.
Fixings
2 tbsps powdered potash
Fish, flavored and cooked
2 flavoring solid shapes
1 tsp ground Ehu seeds (Calabash nutmeg)
1 tsp ogiri or iru
New utazi leaves
Ponmo, cooked and cut
1 huge onion, hacked
1 medium onion, cut (to serve)
6 nursery eggs, diced
Garden egg leaves, cleaved
600g abacha
2 cups ugba or ukpaka
1 cup palm oil
Salt and dry pepper (to taste)
4 tbsps ground crawfish
Bubbling water
Strategy
Drench the abacha in chilly water for 10 minutes until it mellow, then, at that point, pour bubbling water over it and channel.
Wash the ugba with warm water.
Break up the potash in water and strainer out the water. Mix the potash water with the palm oil in a pot until it frames a yellowish glue.
Put on intensity and add the ground ehu, pepper, crawfish and preparing.
Mix, then, at that point, add squashed stock solid shapes, diced onions and ugba. Remove the intensity.
Add the ogiri and blend, then, at that point, add meat and fish.
Add the abacha and blend, permitting the fixings to mix.
Add cut utazi and salt to taste.
Decorate with slashed garden egg leaves and cut onions.