Abacha Ncha, African Salad by The Pretend Chef

Abacha Ncha, African Salad

Abacha, also called African Salad, jigbo, is made from processed shredded cassava tuber. It is a popular dish from the eastern part of Nigeria. Abacha Ncha, African Salad is served as a snack or main meal to visitors at home, weddings, or parties and besides the Nigerian jollof rice, Abacha is arguably the next best dish out of Nigeria.

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Abacha Ncha, African Salad
Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins

The dish Abacha, an African salad, derives its name from the unprepared ingredient which is sold wet or dehydrated (dry) already processed. I used to do the processing myself but it is so tedious, the peeling, boiling, slicing or grating, soaking, etc, you are better off buying the already processed one.

 150 g dry abacha
 ¼ cup Palm oil
 4 tsp potash water (1 tablespoon potash powder to 4 tablespoons water)
 1 tbsp ground crayfish
 5 ½ tsp ground ehuru(about 3 medium seeds)
 fresh anala leaves (garden egg leaves)
 garden egg
 frozen mackerel(icefish)
 onions

Ingredients

 150 g dry abacha
 ¼ cup Palm oil
 4 tsp potash water (1 tablespoon potash powder to 4 tablespoons water)
 1 tbsp ground crayfish
 5 ½ tsp ground ehuru(about 3 medium seeds)
 fresh anala leaves (garden egg leaves)
 garden egg
 frozen mackerel(icefish)
 onions
Abacha Ncha, African Salad by The Pretend Chef

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