THE POPULAR NIGERIA DELICACY ABACHA: ORIGIN, PREPARATION, AND HEALTH BENEFITS

THE POPULAR NIGERIA DELICACY ABACHA: ORIGIN, PREPARATION, AND HEALTH BENEFITS.

Abacha is also known as African salad. It is a delicacy consumed majorly by the Igbos which happens to be in the eastern region of Nigeria.

Abacha can be consumed as a snack, a full meal on occasions, or for home consumption. Let’s say it is top on the list when it comes to the Igbos’ list of dishes.

WHAT IS IT MADE FROM?
Abacha is made from cassava.

The cassava is peeled, washed, and shredded with a shredding device or a knife into slim thin straws and then dried in the Sun for about 3days- a week to get a completely dried texture that aids in its preservation span. It’s then packaged and can be sold in stores, markets, or left for home consumption.
For the record, if you don’t want to go through the whole process, it’s easier you purchase the cassava flakes.

THE POPULAR NIGERIA DELICACY ABACHA: ORIGIN, PREPARATION, AND HEALTH BENEFITS.

PREPARATION PROPER

AS A SNACK

As stated earlier, Abacha can be consumed as a snack, by simply soaking the dried flakes in cold water for about 10-20mins, then you sieve the water out. It can be served with peanuts, and pears it tastes incredibly sumptuous.

AS A MEAL

You can also prepare Abacha as a meal too.
Ingredients required include the following:

Abacha ( the dried flakes. You can take your desired quantity)
Onions two big bulbs
Palm oil
Salt & seasoning cubes
Crayfish
Pepper (dried or fresh)
Garden eggs
Utazi leaves (Gongronema latifolium)
Ponmo/ Kanda(cow skin)
Fresh fish(fried preferred)
Smoked fish.
Ugba( a bean oil seed)

(A little secret: The more the ingredients the tastier it gets. Trust me)

THE COOKING PROCESS

The dried cassava flakes (Abacha) are soaked in cold water for 10-20 mins then sieved after which boiled water is added and stirred for 5 mins and sieved afterward. Leave it to drain properly to avoid the flakes from getting overly soaked. At this point, it is already softened.
Keep aside.

Pick your pot add palm oil, add the smoked fish, crayfish, chopped garden eggs, salt and seasoning cubes, ugba, chopped onions, cow skin, etc. After adding the listed ingredients, stir them for about 2 mins then place on a heater on low heat, after 2mins add your drained Abacha.

Stir evenly till it turns yellow. Take down and serve in a bowl, add some chopped garden eggs, chopped onions, utazi leaves, and finishing touches the fried fish.
There you have it!

Note also that it can be served hot or cold either ways it’s still enjoyable. To enjoy it as the Igbos would do, best eaten with the hands. But, for courtesy purposes use a spoon or a fork. Goes well with palm wine or any soft drink or fruit juice.

Your African salad is served…

HEALTH BENEFITS

The ingredients used alone make up a rich nutritional value. Abacha has rich mineral content which includes:

Potassium, Calcium, Magnesium, vitamin C, Zinc, Iron, vitamin A, and Phosphorus.

The primary component is cassava is a great source of thiamine, riboflavin, and niacin. It also contains fiber and protein due to the presence of the ingredients used.