|Abacha with Ugba and garnishes(African Salad)|
Abacha Ncha and Ugba/Ukpaka (African Salad)
African Salad, also known as Abacha Ncha is one of the most popular eastern Nigeria side dishes.
It is made with dried shredded cassava(Abacha) and fermented oil bean seeds(Ugba or Ukpaka).
One thing I love about this meal, apart from it’s yummy taste, is that you can add a variety of tasty garnishes, to suit your palate.
Here’s how to prepare it.
Ingredients for Abacha Ncha (African Salad)
- 300g Abacha (dried shredded cassava)
- 100g Ugba(Ukpaka), sliced
- 200ml Palm Oil
- 2 tablespoonful ground Crayfish
- 1 teaspoon ground Ehuru(calabash nutmeg)(optional)
- 1 teaspoon ground Iru /Ogiri(fermented locust bean seeds) (optional)
- 1 level teaspoon ground Potash(akaun)
- 1 Stock cube/ powder(seasoning cube)
- 1 large or 2 small Onion bulbs
- Chili Pepper/ any hot pepper (to taste)
- Salt to taste Garnishes/Accompaniments
- Large dry prawns
- 4 big Garden eggs(or 2 large Egg plants if you live outside Nigeria)
- 1 tablespoonful finely chopped Garden Egg leaves(You can use thinly sliced utazi leaves or spinach leaves as an alternative)
- Boiled Dried fish or Stockfish
- Kpomo or Kanda (cow skin)
- Fried Fish(preferably Mackerel/Titus Fish)
- Onion slices
–Choose any or combine garnishes to your preference–
Click to play video
–recipe was updated with new pics on June 2016 —
a. First wash, season and cook the kpomo(slice the kpomo into tiny bits).
b. Soak the dry prawns in hot water to soften them a bit and strain.
c. If you haven,t done this yet, also cut the fresh fish and fry.
Also shred the boiled dried fish / stock fish.
Then set all aside for later use.
d. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use.
e. Rinse the Ugba in lukewarm water, strain and set aside.
f. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color to kind of translucent .
Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes.
Then pour the abacha into a sieve and let the water strain .
g. Slice one onion bulb into rings, and dice or pound the other onion bulb.
Now for the preparation ….
1. Pour the palm oil into a clean dry pot , add the potash liquid and mix until the color begins to chage from orange to yellow and the mixture becomes a thick paste.
2. Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined.
3. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.
Tip: don’t leave the abacha for too long on heat, or you’ll end up with ”Abacha pottage” 🙂
You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot.
4. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended .
5. Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish…Enjoy!
|Mixed Abacha in a Mortar|
|Abacha ncha with Ugba and garnishes(African Salad)|
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