ABACHA
I laid on the sofa in my house, staring at the ceiling, the television was on though but my mind seemed very far. My big cousin Jane had just called from Nigeria informing me of her intention to visit my family in England, she also hinted that mum had packaged some 'kinds of stuff' for her to bring to us too. Lying quietly, I tried to imagine what these 'kinds of stuff' could be, I mean, I know my mum, very traditional and all, we still have the bitter kola, Dawa Dawa (locust bean) raw pap and other traditional things she sent to us recently from Nigeria, what could these 'kinds of stuff' be? I won't be happy to throw what was sent with so much love as this will not be fair; I thought. Not too long my phone rang, it was mum. ''Hi mum, hope you are alright,'' I said, ''yes oh, just stress,'' she replied. But I immediately cut in eager to know what Jane meant by 'stuff, ' ''what did you send aunty Jane with,'' I inquired, ''oh, it's Abacha, you know Abacha, don't you?'' she asked, ''yes, I do, but what do I do with it?'' I replied. ''Don't worry'' she said and assured me of her assistance over the phone to prepare it after sensing that the delicious taste of Abacha was not my problem, but not having any idea of it preparation was.
And that was how every little ingredient for the preparation of Abacha crossed borders and found its way to my house including about 8 cubes of Maggi, crayfish, dry fish etc; funny, isn't it?
LET'S GET STARTED!!!
This dish is called Abacha (African salad) made from cassava, it is prepared mostly by people from Eastern Nigeria (the Igbos), though other tribes in Nigeria also have a share in this rich salad. People who can not wait for special occasions to enjoy this meal buy it from itinerant sellers or attempt to make it themselves. It is easy to make and works well as a starter before the main meal.
WHAT YOU NEED
WATER
4 HANDFULL OF ABACHA
A WRAP OF UGBA
DRY FISH
KPOMO (COW HIDE/SKIN)
3 GARDEN EGGS
ONE ONION BULB
1/2 - 1 CUP OF PALM OIL
UTAZI LEAVES (GONGRONEMA LATIFOLIUM)
4 TABLESPOONS OF GRINDED CRAYFISH
2 OR MORE SEASONING CUBES
1/2 TEASPOON OF SALT
A TEASPOON OF EHU SEEDS (CALABASH NUTMEG)
3-4 TEASPOONS OF LIQUID POTASH (AKAUN)
Procedure:
1. Wash the Abacha with some ordinary water and drain with a sieve.
2. Sprinkle some salt on the Abacha.
3. Add warm water into the Abacha.
4. Add a reasonable quantity of liquid/ solid potash (akaun) into the Abacha to make it soft
NOTE: If the potash (akaun) is in it solid form, dissolve with warm water in a separate bowl before adding up...
5. Leave the Abacha to get soft in the pot of warm water, potash and salt mixture
6. Wash and cut the kpomo into bits. Put it in a pot add salt to taste and leave it to boil until it gets soft.
7. Carefully select dry fish and get rid of the bones. Wash with some water and drain with a sieve.
8. Add some hot water to the dry fish and allow to get soft.
9. If the kpomo is ready, drain and keep the stock for later use (if desired).
NOTE: To know if the kpomo is ready, chew a piece to check if it is soft.
10. Wash garden eggs and chop into bits.
11. Wash and slice Utazi.
12. Pill onion bulbs by removing it covering. wash and slice as desired. I suggest cutting in a ring shape.
NOTE: Set aside items in stages 10, 11 and 12 above
13. Pour a small quantity of palm oil (not drops) in a pot and allow it to melt using low heat for about 3 minutes
14. Wash and add Ugba into the palm oil and stir to mix
15. Drain stage 8 and pour the mixture in (14 above) and continue to stir.
16. Add kpomo into the mixture in 15 above
17. Add to the mixture crayfish, Calabash nutmeg, seasoning cubes and lastly salt if necessary; all to taste.
Recall that the Abacha has not been introduced?
18. Now drain and introduce Abacha into the mixture after stage 17 above.
19. Stir continuously until there is an even distribution of condiments and spices. The Abacha meal is almost ready!
20. Finally, garnish the meal with chopped tomatoes (optional), sliced garden eggs, onions and 'utazi' and Abacha meal is finally ready to be served. See pix of my Abacha at appendix
Hmmmmm yummy it was, fear is truly the beginning of failure I thought.
I hope you all found it easy and interesting, remember it was my first time preparing this dish, feel free to comment, correct and suggest. see ya!!!
And that was how every little ingredient for the preparation of Abacha crossed borders and found its way to my house including about 8 cubes of Maggi, crayfish, dry fish etc; funny, isn't it?
LET'S GET STARTED!!!
This dish is called Abacha (African salad) made from cassava, it is prepared mostly by people from Eastern Nigeria (the Igbos), though other tribes in Nigeria also have a share in this rich salad. People who can not wait for special occasions to enjoy this meal buy it from itinerant sellers or attempt to make it themselves. It is easy to make and works well as a starter before the main meal.
WHAT YOU NEED
WATER
4 HANDFULL OF ABACHA
A WRAP OF UGBA
DRY FISH
KPOMO (COW HIDE/SKIN)
3 GARDEN EGGS
ONE ONION BULB
1/2 - 1 CUP OF PALM OIL
UTAZI LEAVES (GONGRONEMA LATIFOLIUM)
4 TABLESPOONS OF GRINDED CRAYFISH
2 OR MORE SEASONING CUBES
1/2 TEASPOON OF SALT
A TEASPOON OF EHU SEEDS (CALABASH NUTMEG)
3-4 TEASPOONS OF LIQUID POTASH (AKAUN)
Procedure:
1. Wash the Abacha with some ordinary water and drain with a sieve.
2. Sprinkle some salt on the Abacha.
3. Add warm water into the Abacha.
4. Add a reasonable quantity of liquid/ solid potash (akaun) into the Abacha to make it soft
NOTE: If the potash (akaun) is in it solid form, dissolve with warm water in a separate bowl before adding up...
5. Leave the Abacha to get soft in the pot of warm water, potash and salt mixture
6. Wash and cut the kpomo into bits. Put it in a pot add salt to taste and leave it to boil until it gets soft.
7. Carefully select dry fish and get rid of the bones. Wash with some water and drain with a sieve.
8. Add some hot water to the dry fish and allow to get soft.
9. If the kpomo is ready, drain and keep the stock for later use (if desired).
NOTE: To know if the kpomo is ready, chew a piece to check if it is soft.
10. Wash garden eggs and chop into bits.
11. Wash and slice Utazi.
12. Pill onion bulbs by removing it covering. wash and slice as desired. I suggest cutting in a ring shape.
NOTE: Set aside items in stages 10, 11 and 12 above
13. Pour a small quantity of palm oil (not drops) in a pot and allow it to melt using low heat for about 3 minutes
14. Wash and add Ugba into the palm oil and stir to mix
15. Drain stage 8 and pour the mixture in (14 above) and continue to stir.
16. Add kpomo into the mixture in 15 above
17. Add to the mixture crayfish, Calabash nutmeg, seasoning cubes and lastly salt if necessary; all to taste.
Recall that the Abacha has not been introduced?
18. Now drain and introduce Abacha into the mixture after stage 17 above.
19. Stir continuously until there is an even distribution of condiments and spices. The Abacha meal is almost ready!
20. Finally, garnish the meal with chopped tomatoes (optional), sliced garden eggs, onions and 'utazi' and Abacha meal is finally ready to be served. See pix of my Abacha at appendix
Hmmmmm yummy it was, fear is truly the beginning of failure I thought.
I hope you all found it easy and interesting, remember it was my first time preparing this dish, feel free to comment, correct and suggest. see ya!!!
Comments
Post a Comment