Hello hive bloggers this is the my entry to the weekly featured content of the 
Your Favourite Food
This can be any food at all. It can be local or foreign dish. What matters is that you just love eating it. Tell us why you love it and how it is prepared.
Abacha, also known as African salad, is a cuisine that I enjoy eating at all times of the day. Abacha is a popular dish from the Igbo trib of Nigeria's eastern region, made of sliced dry cassava and garnished with local ingredients and vegetables like garden egg leaves, which are high in vitamins and minerals. It's also good for pregnant women because it acts as a blood tonic, promotes weight loss, and regulates heartbeat.
Why I like this food
- I like this food because it's very simple to make i also like the fact that it's serve with row vegetable which are good for the body.
I'm not the type that like coled food but with this food I don't mind eating it coled and never get tired of eating it, it's also easy to get if you don't have time to make yours because it's sold by street vendors
How to process cassava Into abacha
Peel Cassava and wash thoroughly in a clean water cook till tender. Sliced into thin slices or grate with a Cassava grater Soak the grated cassava overnight in cold water.
Thoroughly wash until the water is clear.
Sieve and dry the sliced cassava for three days in the sun.
The good news is that you don't have to go through this procedure every time you want to make abacha because you can produce as much as you like and it will last for a long time if properly dried.
Ingredients
- Abacha
- Ugba or ukpaka
- Palm oil
- Powdered potash
- Fish
- Onion
- Garden eggs, diced
- Garden egg leaves, chopped
- Salt and dry pepper (to taste)
- Ground crayfish
- Seasoning cubes
- Ground Ehu seeds (Calabash nutmeg)
- Ogiri or iru
Method of preparing abacha ( African salad)
Soak the dry abacha in hot water for 10 minutes until it softens, then sieve out the hot water and set aside, rinse the ugba with warm water then dissolve the potash in water and strain the liquid out, in a pot pour in Palm oil and add the potash water into the pot containing palm oil and stir until a yellowish paste is formed
Add the ground ehu, pepper, crayfish, and spice to the pot and heat it up.
Crushed stock cubes, onions, and ugba then stir until they're well mixed then remove the heat source then Mix in the ogiri and
Add season with salt to taste.Mix in the abacha allowing the flavors to mingle.
Garnish with sliced onions and cut garden egg leaves.
Thanks for stopping by my blog until next week😘🤗love😍💞
QueenPriscilla