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Abacha and Ugba – African Salad

Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented African oil bean seed. I was introduced to Abacha by my Igbo neighbours back in Nigeria,must have been in Primary School then, I loved, loved, loved it! Abacha was and still is an absolute favourite, hugely because it’s so easy to prepare and it’s ingredients aren’t a pain to source. My pictures doesn’t do the recipe much justice to be honest. This is cos I had a slight hiccup with my camera just as I was about to begin, you’ll notice the picture quality changed after I added the Potash mixture to the Palm oil. Time wasn’t on my side so had to wait till the end to get help with the adjustment of its settings, so please bear with me.

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Yields1 Serving

 4 cups Abacha
 2 cups Ugba
 1 cup Palm Oil
 1 tsp Edible Potash (Akaun)
 1 Whole Fresh Fish (I’m using Mackerel/Titus)
 23 Medium Stockfish/ Okporoko (Optional)
 2 tbsp Ground pepper
 1 Red Onion
 46 Garden Eggs (Optional)
 68 Utazi Leaves
 2 tbsp Crayfish Powder
 5 Calabash Nutmeg Seeds ( Ehuru)
 ½ tsp Ogiri
 Knorr Cubes or any Boullion Cubes

Ingredients

 4 cups Abacha
 2 cups Ugba
 1 cup Palm Oil
 1 tsp Edible Potash (Akaun)
 1 Whole Fresh Fish (I’m using Mackerel/Titus)
 23 Medium Stockfish/ Okporoko (Optional)
 2 tbsp Ground pepper
 1 Red Onion
 46 Garden Eggs (Optional)
 68 Utazi Leaves
 2 tbsp Crayfish Powder
 5 Calabash Nutmeg Seeds ( Ehuru)
 ½ tsp Ogiri
 Knorr Cubes or any Boullion Cubes

Directions

Abacha and Ugba – African Salad

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