Igbo abacha is made from cassava which is cooked till done, then sliced with a special grater. The sliced cassava is then soaked in cold water over the night, washed properly and dried under the sun until it's dried compelety...
INGREDIENTS .....
abacha and ugba (ukpaka)
red palm oil
Powdered Potash (food tenderizer)
Fish | Mackerel/Dry Fish/Stockfish
onions and crayfish
Salt and habanero pepper (to taste)
Seasonings
Ehu seeds (Calabash Nutmeg)
Garden Eggs and Gerden Egg leaves
Ogiri Igbo (castor seed paste)
3 Fresh Utazi leaves (Gongronema latifolium)
Ponmo / Kanda (cow skin)
PREPARATION ....
Put the potash into the palm oil and stir at the same time and you will see the palm oil thicken and turn yellow. do not allow the potash sediments to go into the pot. Then you add the stock cubes (seasonings), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and mix well.
Then Add the abacha, ukpaka, pieces of dry fish, diced garden eggs and mix well.
Taste and only add salt if necessary.
You can warm it up a little bit before serving, depending on the temperature of the environment and the food.