Abacha is a type of food originating with the
Igbos
The Igbo people ( , ; also spelled Ibo" and formerly also ''Iboe'', ''Ebo'', ''Eboe'',
*
*
* ''Eboans'', ''Heebo'';
natively ) are an ethnic group in Nigeria. They are primarily found in Abia, Anambra, Ebonyi, Enugu, and Imo States. A siz ...
in
south eastern
The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each sepa ...
Nigeria.
Ingredients
* Dried shredded cassava
* Ugba or ukpaka
*
Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
* Powdered potash
* Fish (spiced cooked)
* Ponmo (cooked and sliced)
*
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
(sliced)
* Garden eggs (Diced)
* Garden egg leaves (chopped)
* Salt and dry pepper
* Crayfish
* Seasoning cubes
* Calabash nutmeg
*
Ogiri
Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar to iru or douchi. Its smell is like cheese, miso, or stinky tofu.
Ogiri is best known in West Africa
West Africa or ...
* Fresh utazi leaves
* Boiling water
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]
Preparations
1. Add the grated cassava (abacha) into a bowl of water , soak for 40 minutes and drain.
2. After cutting the urazi leaf, frying the fish and boil ponmo. Pour palm oil into a pot after mixing potash in warm water.
3. After a yellow paste is formed from mixing palm oil and potash, add spices like sliced onions, pepper, iru, ugba and garden eggs.
References
{{Reflist
Igbo cuisine