Abacha
Also known as: African Salad, Enugu Abacha
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Description
Abacha, also known as African Salad, is a beloved traditional delicacy from Eastern Nigeria made from shredded cassava. This colorful and richly flavored dish is a perfect blend of texture and taste — combining crunchy cassava with richly spiced palm oil, fermented oil bean (upaka), bold seasonings, and aromatic Ehuru (African nutmeg). It's often paired with fried fish, garden egg, fresh pepper, and onions, then garnished with garden leaves for a refreshing finish. Enjoyed warm or cold, Abacha is both nourishing and satisfying.
View ingredients and steps below.
Origin
Igbo tribe
Time to Prepare
25
Avg. Price per Plate
$17
Food Age
1500
- Carbohydrates
- Dietary fiber
- Protein
- Healthy fats
- Omega-3 fatty acids
- Vitamin A
- Vitamin B1 (Thiamine)
- Vitamin B2 (Riboflavin)
- Vitamin B6
- Vitamin C
- Vitamin E
- Calcium
- Iron
- Magnesium
- Phosphorus
- Potassium
- Zinc
- Antioxidants
- Beta-carotene
- Capsaicin
- Folate
- Niacin
- Manganese
- Copper
General Recipe per serving
Name: Enugu Abacha
Origin: Enugu, Nigeria
Ingredients It Favours:
- Abacha
- Onions
- Red oil
- Pepper
- Prawns
- Eruhu
- Crayfish
- Ogili
- Salt
- Seasoning cubes
- Ugbaka
Steps:
- Wash abacha with room temperature water and set aside
- No need to soak for a long time, Add dry prawns-eruhu-and crayfish and blend to a fine powder, heat some palm oil and add your diced onions and fry until it's fragrant, Add your ogili to the mix, add in the blended crayfish, add some giant prawns(optional), Fry for a bit before going in with salt and seasoning cubes-cameroun pepper-ugbaka and some blended onions, Add your drained abacha and ensure to mix thoroughly into the sauce, And your abacha dish is ready
Extras
- fried fish
- cow skin or kpomo
- other proteins
Drinks
- palm wine
- zobo
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