THE IGBO

Abacha Ncha

African salad is a delicious Nigerian meal that is native to the ndi Igbo (people of Igbo)

This meal is very popular in the eastern part of Nigeria; it is one of the most Popular Igbo Recipe.

Abacha Ncha– as THE IGBOS love to call it – is one of the most popular evening desserts in the eastern villages, it serves best as kola to visitors.

There are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy Salad.

It is made with dried shredded cassava (Abacha) and fermented oil bean seeds (Ugba or Ukpaka).

Here's how to prepare it:

Ingredients


 Abacha Ncha (African Salad)

• 300g Abacha (dried shredded cassava)
• 100g Ugba (Ukpaka), sliced
• 200ml Palm Oil
• 2 tablespoonful ground Crayfish
• Grounded Ehuru(calabash nutmeg)(optional)
• Grounded Iru /Ogiri (fermented locust bean seeds) (optional)
• 1 level teaspoon ground Potash (akaun)
• 1 Stock cube/ powder (seasoning cube) 
• 2 small Onion bulbs
• Chili Pepper/ any hot pepper (to taste)
• Salt to taste
• Garnishes
• Large dry prawns
• 4 big Garden eggs
• Chopped Garden Egg leaves (You can use thinly sliced utazi leaves or spinach leaves as an alternative)
• Boiled Dried fish or Stockfish
• Kpomo or Kanda (cow skin)
• Fried Fish (preferably Mackerel/Titus Fish)
• Onion slices

DIRECTIONS

• Soak the dry prawns in hot water to soften them a bit and strain.
• Cut the fresh fish and fry. 
• Also shred the boiled dried fish / stock fish.
• Then set all aside for later use.
• Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use.
• Rinse the Ugba in lukewarm water, strain and set aside.
• Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color to kind of translucent 
• Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. 
• Then pour the abacha into a sieve and let the water strain .
• Slice one onion bulb into rings, and dice or pound the other onion bulb.

Now for the preparation 

1. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to change from orange to yellow and the mixture becomes a thick paste.
2. Add the crayfish, pepper, diced/pounded onions, the ground ehuru (calabash nutmeg), ogiri and stock cube, mix thoroughly until well combined.
3. Now, place the pot on low heat, add the strained abacha and taste salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.

NOTE: Don't leave the abacha for too long on heat. (You can choose to serve the meal as it is, but if you choose to go further and mix it all in one pot)

• Add the ugba (ukpaka), chopped garden eggs, the cooked dried/stock fish, softened large prawns, and the kpomo. Mix well until all the ingredients are well blended .
•  Finally, add the sliced leaves, stir well and transfer to a serving plate.
•  Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish.

 

Ready to eat

Abacha Ncha (African salad) is usually served with Palm wine, but you can also enjoy it with any chilled drink of your choice.

ENJOY THE TASTE OF ABACHA NCHA THIS SEASON.....


IGBO KWENU !!!