Hello hive bloggers this is the my entry to the weekly featured content of the @hivelearners community week 3 edition 3, which says ๐
Your Favourite Food
This can be any food at all. It can be local or foreign dish. What matters is that you just love eating it. Tell us why you love it and how it is prepared.
Abacha, also known as African salad, is a cuisine that I enjoy eating at all times of the day. Abacha is a popular dish from the Igbo trib of Nigeria's eastern region, made of sliced dry cassava and garnished with local ingredients and vegetables like garden egg leaves, which are high in vitamins and minerals. It's also good for pregnant women because it acts as a blood tonic, promotes weight loss, and regulates heartbeat.
Why I like this food
- I like this food because it's very simple to make i also like the fact that it's serve with row vegetable which are good for the body.
I'm not the type that like coled food but with this food I don't mind eating it coled and never get tired of eating it, it's also easy to get if you don't have time to make yours because it's sold by street vendors
How to process cassava Into abacha
Peel Cassava and wash thoroughly in a clean water cook till tender. Sliced into thin slices or grate with a Cassava grater Soak the grated cassava overnight in cold water.
Thoroughly wash until the water is clear.
Sieve and dry the sliced cassava for three days in the sun.
The good news is that you don't have to go through this procedure every time you want to make abacha because you can produce as much as you like and it will last for a long time if properly dried.
Ingredients
- Abacha
- Ugba or ukpaka
- Palm oil
- Powdered potash
- Fish
- Onion
- Garden eggs, diced
- Garden egg leaves, chopped
- Salt and dry pepper (to taste)
- Ground crayfish
- Seasoning cubes
- Ground Ehu seeds (Calabash nutmeg)
- Ogiri or iru
Method of preparing abacha ( African salad)
Soak the dry abacha in hot water for 10 minutes until it softens, then sieve out the hot water and set aside, rinse the ugba with warm water then dissolve the potash in water and strain the liquid out, in a pot pour in Palm oil and add the potash water into the pot containing palm oil and stir until a yellowish paste is formed
Add the ground ehu, pepper, crayfish, and spice to the pot and heat it up.
Crushed stock cubes, onions, and ugba then stir until they're well mixed then remove the heat source then Mix in the ogiri and
Add season with salt to taste.Mix in the abacha allowing the flavors to mingle.
Garnish with sliced onions and cut garden egg leaves.
Thanks for stopping by my blog until next week๐๐คlove๐๐
QueenPriscilla
Abacha is very sweet just that I don't know how to prepare it. When I visited my aunt, she made abacha for me because she knows I love abacha.
Nice choice dear
It's nice that you like it, and hope my recipe will help as a guideline to prepare it for yourself one day
My mouth is watered seeing this abacha , i just feel like i should devour it now... Im craving for it... hehehehe
You must be a good cook with what I'm seeing. Before i don't use to eat it, but it was one of my friend of my friend that thought me how to eat and now, i love it, i can step it down with chilled drink... hehehe
I'm glad to know that you like it now, it's one of the food that me and my family enjoy most. And for the cooking aspects I'm still trying I learnt this recipe from my elder sister and since then it has become my favourite food.
Yeah, it's always yummy!
And your elder sister did well by teaching you how to make it, and the important thing is that you learned it.
Maybe you'll come and teach me ๐๐
Haha, okay oo just send me your address and I will there
No , just send yours, let me be the one to come...
Nice food choice, I've always seen people eating this food but I've never tasted it. I will try to try it out๐.
Yea, you should really try it out I'm sure you will love it. Thanks for stopping by ๐ค
You're welcome dear ๐
Wow that's a great choice, though the last time I ate or saw it was in secondary school.
Wow I can imagine that must be a very long time. You should still try it and I bet you will not leave it again
Yea it's been over a decade and some years, it just that nobody sell or make it where I presently reside, but I'll surely try it whenever I come across it again.
Hmm that's sad.
Okay that's good to hear and I assure you you will definitely not like it again
Ahh...
I really love abacha. Back then in school, I used to buy it almost every day.
Although people these days do not do it so well anymore, packing a lot of water inside it. But still, when it is taken with kpomo or fish... just leave me alone, nothing else can move me from that plate๐
Thank you for sharing this with us.
Well that's people who don't allow the water to sieve out completely, hmm they're really giving my abacha a bad name ๐ก
Hahaha๐ the kpomo and fish are really eye-catching even if one don't want to eat it they will definitely eat it because of the kpomo and fish. Thanks for stopping by @bruno-kema and thanks for the nice comments too
Thanks
I'm glad my post has made you think about the food; you should eat it soon since it's been long you had it or better still make yours, I hope my recipe will be of help to you
See two of una oh! mtchew
So, when are we eating this?