There many variations to abacha and ugba recipe – the more ingredients you add, the tastier it gets. Abacha and ugba is a wonderful Nigerian local delicacy. Read on to learn how to make this Nigerian recipe, the ultimate African salad!
Ingredients
- Abacha (desired quantity)
- Fish (dried fish, smoked mackerel)
- Kpomo, cooked and sliced
- 2 large onions, sliced
- Palm oil, enough
- Potash powder
- 2 cups of ugba (ukpaka)
- Ground crayfish
- Seasoning cubes (Maggi/Knorr)
- Fresh utazi leaves, sliced
- Fresh garden eggs, sliced and diced
- Local Nigerian seasoning (ogiri, ground Ehu seeds)
- Salt and pepper to taste
Tip: To get the best of out of this abacha recipe, it’s essential to make sure that all the ingredients are well incorporated. There’s a lot of add this and stir – bits by bits. You can’t add everything at once and stir, sorry. If you do that, it will be very difficult to get a good blend of all the ingredients.
Method
- Before making your abacha recipe, prepare all the ingredients and set aside. Wash and slice vegetables to be used. Make sure your meat/fish items are done.
- Then soak the abacha in cold water and rinse the ugba with lukewarm water. Once the abacha has softened, put in a sieve and drain.
- Pour palm oil in deep pot. Mix potash powder in water, pour the potash mixture into the oil. Stir very well until oil turn into a yellow paste.
- Add the ground pepper, crayfish, sliced onions, ground ehu, crushed stock cubes, and ugba – then stir very well.
- Add the ogiri and mix very well. Add the dried fish, smoked mackerel, and sliced kpomo – stir very well.
- Add the soaked and drained abacha and stir till it is well combined in the palm oil paste. Add salt to taste and stir well.
- Taste for salt and seasoning – adjust if necessary. Your abacha is ready.
- Serve with chilled palm wine to get the true local experience, or with your drink of choice.
- Enjoy!
Like your abacha warm? Then heat it up on medium heat to your desired temperature. Serve and garnish with onion slices, garden egg and utazi leaves. Like your abacha cold? Serve and garnish with onion slices, garden egg and utazi leaves.
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