Abacha and Fried Fish Recipe: Abacha and fried fish, nkwobi, ugba and sides – tomatoes, onion slices and garden egg slices.
Abacha, is one of those meals that is prepared with lots of ingredients – local Nigerian ingredients that gives traditional flavours. Abacha is a traditional meal which originates from Igboland (Eastern Nigeria). Abacha (the is the main ingredient) made from cassava – cassava tubers are cooked until done, and then sliced with a special grater. Knife can be used to thinly slice it, alternatively. The cassava slices are later soaked in cold water overnight, washed thoroughly net morning and dried under the sun.
This recipe is made with lots of ingredient, and it is very important all the ingredients are well incorporated. Hence, adding and mixing ingredients in batches – add similar ingredients in portions, stir and add another batch. Not wise to add all ingredients at once and stir, because doing that makes it very difficult to get the best out of the recipe as everything will not be well combined.
With Abacha recipe, the more ingredients you use, the tastier and more flavourful it will become. Ukpaka/Ugba (shredded oil bean seeds), is usually a compulsory ingredient, but you can skip it, if you can’t access it due to your location.
You can serve Abacha with variety of side dishes, from fried fish to nkowbi to your preferred choices. Feel free to use as many ingredients as you can access. Have fun with it!
2Ingredients For Abacha and Fried Fish Recipe
- Abacha (desired quantity)
- Fish (dried fish, smoked mackerel)
- Kpomo, cooked and sliced
- 2 large onions, sliced
- Palm oil, enough
- Potash powder
- 2 cups of ugba (ukpaka)
- Ground crayfish
- Seasoning cubes (Maggi/Knorr)
- Fresh utazi leaves, sliced
- Fresh garden eggs, sliced and diced
- Local Nigerian seasoning (ogiri, ground Ehu seeds)
- Salt and pepper to taste