Abacha
Abacha is a traditional Nigerian salad featuring soft cassava flakes mixed with flavorful ingredients like oil bean, shredded vegetables, and spice. Combining textures and tastes creates a delightful dish that's both comforting and satisfying.
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
Ingredients
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200 gAbacha (cassava flakes)
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1 cupUgba (oil bean )
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1 cupShredded garden egg leaves substitute with spinach if unavailable
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1/2 cupShredded carrot
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2 tbspsGround pepper Adjust to taste
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1/2 cupPalm oil
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1 smallOnion finely chopped
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Salt Adjust to taste
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1-2 cupsWater
Instructions
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Rinse the dried Abacha in cold water to soften it, then drain it.
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Boil some water and pour it over the Abacha in a bowl to soften it further. Allow it to soak for 5-10 minutes, then drain the hot water.
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Heat the palm oil in a separate pot until it becomes clear and less dense.
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Add the chopped onions and ground pepper to the hot palm oil. Fry them until the onions become translucent.
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Add the shredded carrot and salt and stir well.
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Add the soaked Abacha to the palm oil mixture and stir. If it's too dry, you can sprinkle some water over it.
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Add the Ugba (oil bean) and continue to stir.
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Finally, add the shredded garden egg leaves (or spinach) and stir for a few more minutes.
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Taste and adjust the seasoning if necessary.
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Remove from heat and serve your Abacha while it's still warm.
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Enjoy your homemade Abacha!
Notes
Be careful not to overheat or burn the palm oil while on fire. Abacha is best enjoyed warm and fresh!!!
