Abacha and Ugba – African Salad By Sisi Jemimah

Abacha and Ugba – African Salad By Sisi Jemimah
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Abacha and Ugba – African Salad By Sisi Jemimah
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Abacha and Ugba are 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 neighbors back in Nigeria, must have been in Primary School then, I loved, loved, loved it!

Abacha was and still is an absolute favorite, hugely because it’s so easy to prepare and it’s ingredients aren’t a pain to the source.  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.

 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
 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
 ½ tsp Ogiri
 Knorr Cubes or any Boullion Cubes
Abacha and Ugba – African Salad By Sisi Jemimah

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