Abacha

Abacha is a traditional Nigerian salad featuring soft cassava flakes mixed with flavorful ingredients like oil bean, shredded vegetables, and spice. Combining textures and tastes creates a delightful dish that's both comforting and satisfying.

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes

Ingredients

Servings: 1
  • 200 g
    Abacha (cassava flakes)
  • 1 cup
    Ugba (oil bean )
  • 1 cup
    Shredded garden egg leaves substitute with spinach if unavailable
  • 1/2 cup
    Shredded carrot
  • 2 tbsps
    Ground pepper Adjust to taste
  • 1/2 cup
    Palm oil
  • 1 small
    Onion finely chopped
  • ┬áSalt Adjust to taste
  • 1-2 cups
    Water

Instructions

  1. Rinse the dried Abacha in cold water to soften it, then drain it.

  2. Boil some water and pour it over the Abacha in a bowl to soften it further. Allow it to soak for 5-10 minutes, then drain the hot water.

  3. Heat the palm oil in a separate pot until it becomes clear and less dense.

  4. Add the chopped onions and ground pepper to the hot palm oil. Fry them until the onions become translucent.

  5. Add the shredded carrot and salt and stir well.

  6. Add the soaked Abacha to the palm oil mixture and stir. If it's too dry, you can sprinkle some water over it.

  7. Add the Ugba (oil bean) and continue to stir.

  8. Finally, add the shredded garden egg leaves (or spinach) and stir for a few more minutes.

  9. Taste and adjust the seasoning if necessary.

  10. Remove from heat and serve your Abacha while it's still warm.

  11. Enjoy your homemade Abacha!

Notes

Be careful not to overheat or burn the palm oil while on fire. Abacha is best enjoyed warm and fresh!!!

Tags

Cuisines: Nigerian
Keywords: Abacha and ugba, How to make Abacha
Special diets: Healthy, No added sugar, Nut-free
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 5-10 ingredients
Taste: Fresh, Savory, Spicy
Preparation method: Cooking
Type of dish: accompaniments, Appetizer, sides
Others: Child Friendly
Campaigns: VeggieChallenge
Author: Bola Adeyanju