Ighu (Abacha)
A simple and healthy, delicious dish, Ighu (Abacha).
Ingredients
- 3 cups Dry ighu (70g)
- 3-4 tablespoons Palm oil
- 2 tablespoons toasted dry chilli pepper
- ½ teaspoon Ogili ugba (substitute with ogili isi)
- 1 seasoning cube
- salt
- whole crayfish
- Utazi or anala leaves
Instructions
- Soak dry Ighu in cold water until softened, be careful so that it doesn't get too soft.
- Drain and leave to dry out a bit.
- Rinse the whole crayfish and spread to dry out.
- Roughly grind toasted chilli pepper.
- Wash and finely shred utazi or anala leaves.
- Melt palm oil in a pot over low heat or in the microwave oven.
- Pour oil into a bowl, add roughly ground toasted chilli pepper, ogili, seasoning cube and a little salt.
- Stir to mash up the ogili.
- Add Ighu and stir very well.
- Sprinkle the whole crayfish and the shredded utazi or anala leaves over it and serve.
Notes
- Abacha is soaked in warm water but Ighu is soaked in cold water.
- The best type of chilli pepper is toasted until blackened but not burnt. If you can't get it, use any dry chilli pepper.
