Abacha (food) facts for kids

Quick facts for kids
Abacha

Abacha with kpomo, fish and utazi
Alternative names	African Salad
Place of origin	Nigeria
Region or state	South East
Serving temperature	Cold
Main ingredients	Dried shredded cassava
Ingredients generally used	Ogiri
Variations	Ukpa, Ugba
Food energy (per 100 g serving)	367 kcal (1537 kJ)
Nutritional value (per 100 g serving)	Protein 2g g Fat  g Carbohydrate  g

Abacha ⁱ// is a type of food originating with the Igbos in south eastern Nigeria.

Ingredients

• Dried shredded cassava
• Ugba or ukpaka
• Palm oil
• Powdered potash
• Fish (spiced cooked)
• Ponmo (cooked and sliced)
• Onion (sliced)
• Garden eggs (Diced)
• Garden egg leaves (chopped)
• Salt and dry pepper
• Crayfish
• Seasoning cubes
• Calabash nutmeg
• Ogiri
• Fresh utazi leaves
• Boiling water

Preparations

1. Add the grated cassava (abacha) into a bowl of water , soak for 40 minutes and drain.

2. After cutting the urazi leaf, frying the fish and boil ponmo. Pour palm oil into a pot after mixing potash in warm water.

3. After a yellow paste is formed from mixing palm oil and potash, add spices like sliced onions, pepper, iru, ugba and garden eggs.

4. Serve and eat while hot.