How to prepare abacha


Abacha is a delicious Nigeria delicacy. It is predominant in the eastern part of Nigeria. It is so famous for its special taste and ease in preparing. 
The Abacha is a product of cassava. So, it is rich in carbohydrate and as well other classes of food. The Abacha itself is cassava flakes.
  •  Abacha
  •  Red Oil
  •  Ogiri
  •  Pepper
  •  Onions
  •  Fish and/or Meat
  •  Salt
  •  Ukpaka (Ugba)
  •  Seasoning Cube
• Soak the Abacha in a basin using cold or warm water. Wait until it softens.
• Pour the soaked Abacha into a sieve. Leave it in the sieve for a while for the water to drain out.
• Pound pepper in the mortar.
• Add red oil to the pounded pepper and mix.
• Add Ogiri and also mix.
• Now, get the Abacha and mix in the mixed oil. Mix thoroughly until the whole Abacha is wholly mixed.
• Add salt to taste.
• Add the Ukpaka (Ugba) and mix.
• You can as well add seasoning but that’s not a must. Because the Ogiri serve that purpose.
• If you wish you can as well slice onions. Put the onions rings on the Abacha.
• If you wish, slice vegetable and add to it.
• Add fried or smoked fish or meat.
Now, you have your tasty and nutritious Abacha

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