Stir Fried Abacha – African Salad By Dee’s Mealz
Abacha is made using fresh Cassava tubers. It is a popular native recipe of the Igbo people both in and out of Nigeria.
4 handful of AbachaAbacha (the ingredient) is made from cassava. The cassava tubers are cooked till done then sliced with a special grater. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.
4 pieces of chili pepper
1 handful Ugba Ugba is the Igbo name for the fermented African OIlbean seeds (Pentaclethra macrophylla, Benth). It is called Ukana by the Efiks in Southern Nigeria.
1 tsp OgiriOgiri is a flavoring made of fermented oil seeds, such as sesame seed, Castor 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. It is popular among the Igbo people of Nigeria.
1 large Kpomo (cow skin)
Salt
For Garnishing
1 Fresh tomato
1 medium size onion
3 garden eggs
Fried fish
Ingredients
4 handful of AbachaAbacha (the ingredient) is made from cassava. The cassava tubers are cooked till done then sliced with a special grater. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.
4 pieces of chili pepper
1 handful Ugba Ugba is the Igbo name for the fermented African OIlbean seeds (Pentaclethra macrophylla, Benth). It is called Ukana by the Efiks in Southern Nigeria.
1 tsp OgiriOgiri is a flavoring made of fermented oil seeds, such as sesame seed, Castor 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. It is popular among the Igbo people of Nigeria.
1 large Kpomo (cow skin)
Salt
For Garnishing
1 Fresh tomato
1 medium size onion
3 garden eggs
Fried fish
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