Easy Stir fry Abacha (African salad)
Stir fry abacha is a quick way of making this delectable dish. It is easy to make and is very forgiving, you can’t really mess up the recipe. Stir fry abacha is best made with fresh (wet) or well re-hydrated abacha, because no water is added during its preparation.
Abacha, sometimes called African Salad, jigbo is made from processed shredded cassava tuber. It is a popular dish from the eastern part of nigeria. Abacha is served as a snack or main meal at home, weddings or parties.
Ugba (shredded oil bean seed) is sometimes mixed with or served alongside Abacha mmili. You can garnish it with garden egg of different sizes, shredded anala (garden egg) leaf, whole crayfish, dried whitebait fish etc. Fried mackerel (ice-fish) commonly accompanies abacha, other accompaniments include canda (cowskin), stockfish, dry fish, smoked fish, bushmeat.
There are so many other ways of preparing abacha, abacha ncha, marinade, easy rub etc. To rehydrate dry abacha for use in this recipe, just soak long enough.
To prepare stir fry abacha:
300g well drained abacha mmili (2 cups) 3-4 tablespoons palm oil 1/2 medium onions, sliced (1/2 cup) scotch bonnet (fresh pepper), chopped 1/2 teaspoon ogili isi 2 tablespoons ground crayfish 1 teaspoon ground ehuru (calabash nutmeg) 1-2 seasoning cubes salt
Rinse abacha and drain well in a sieve. Gently squeeze out excess water.
Pour palm oil into a deep frying pan, sauce pan or pot.
When warmed through add sliced onions and fry over gentle heat, add chopped pepper and continue frying till onions softens.
Add ogili isi, and mix well to combine. Add crayfish, ehuru and seasoning cube, stir well, taste and add salt.
Spread abacha mmili in the sauce pan and mix thoroughly. Taste and correct your seasoning. If you are including ugba, add at this point.
- Abacha Ncha (African Salad) - The Pretend Chef - […] are so many other ways of preparing abacha, stir-fry, marinade, easy rub […]