FOOD PREPARATION (How To Make Abacha as a local dish)
INTRODUCTION.
Abacha is an Eastern Nigeria dish made using dried,shredded casasva.you can eat it as a snack or a full meal.
There are many variations to making this local dish,some make it in quality way while some make it in the way they can afford, but the more ingredients you add the tastier the dish becomes.which ever way you prepare or eat it, being it cold or warm it will still come out delicious.
Ingredients
Abacha.
Ugba.
Palm oil.
Dissolved potash.
Onion.
Salt.
Pepper.
Crayfish.
Seasoning cubes.
Ogiri.
Ingredients for making abacha.
Method
1.soak the abacha in cold water for 10 minutes untill it softens,then pour it out and drain
The soaking method.
2.Draining and sieving it out.
The draining method.
3.Rinse the ugba with warm water.
4.use the already made potash water with the palm oil in a pot or bowl and turn it untill it forms a yellowish paste.
Potash water.
Added Red Oil.
The yellowish paste.
- Add your crayfish,pepper, maggi,and grounded ehu.
6.Stir, then add your Onion and ugba.
7.Add the ogiri and mix,then add meat or kpomo (optional).
8.Add the abacha and a little salt and mix allowing the ingredients to blend.
Adding of salt.
Mixing the abacha.
9.Finally your local dish is ready (Abacha).
Food is ready.
10.You can garnish with chopped garden egg leaves and sliced onions (optional).
Conclusion
Hey guys i belived u have watched my food preparation and saw the outcome,you can try this at home,it wont cost much atleast a thousand naira can buy it,hope you guys liked my teachings,thanks for watching @Queenvey.
Hello @queensleey
Good to read your post here.You have properly described the process of preparing abacha which is an Igbo delicacy.I like eating it too but I am always careful to know the hygienic habit of the chef before eating it.I love it most when sliced Kanda,onion,garden of used to prepare it.
Last line: your post is less than 300 words,pls try to improve on that.
Well detailed procedure. My love for Abacha is second to none.