Authentic Abacha Ncha (African Salad) Recipe

Ingredients

  • 2 cups of Abacha
  • 1 cup of Ugba (Ukpaka - Oil Bean)
  • Edible Potash (food tenderizer) - 1 teaspoon
  • 1 cup of Palm Oil
  • 1 teaspoon of Ehu seeds (Calabash Nutmeg)
  • 2 tablespoons of Powdered Crayfish
  • 2 seasoning cubes
  • Salt and pepper to taste
  • 1 medium Onion
  • 2 cloves of Efinrin (scent leaves)
  • 1 tablespoon of Ogiri Igbo (traditional seasoning)
  • 2 fish (Mackerel/Dry Fish/Stockfish)
  • 3 cups of water

Steps and instructions

  1. Soak the abacha in cold water until it softens, then pour boiling water over it and drain.
  2. Rinse the ugba with warm water.
  3. Dissolve the potash in water and sieve out the water. Stir the potash water with the palm oil in a pot until it forms a yellowish paste.
  4. Grind the ehu seeds, crayfish, pepper and seasoning cubes and add to the pot. Add the diced onions, ogiri Igbo and salt to taste.
  5. Stir all together and heat till it boils.
  6. Add the fish, ugba and leave to boil for 10 minutes. The aroma will fill your kitchen.
  7. Then add the abacha, stir and leave for another 10 minutes. You will see the oil at the top of the pot.
  8. Add the sliced scent leaves, stir and leave to simmer for 2 minutes and you are done cooking Abacha Ncha.

Tools for making

  • Pot - A large pot for boiling and cooking the ingredients.
  • Sieve - A fine-mesh sieve for straining the potash water.
  • Grinder - A grinder or blender for grinding the ehu seeds, crayfish, pepper, and seasoning cubes.
  • Knife - A sharp knife for dicing onions and slicing scent leaves.
  • Cutting board - A cutting board for chopping vegetables.
  • Measuring spoons - Measuring spoons for accurately measuring the potash and other ingredients.
  • Stove or Cooker - A stove or cooker for heating and cooking the ingredients.
  • Cooking spoon - A long cooking spoon for stirring the ingredients in the pot.
  • Bowls - Bowls for soaking the abacha and ugba.
  • Plates - Plates for serving the Abacha Ncha.

Recipe variations

  • Add cooked cow skin (kpomo) for a chewy texture.
  • Include sliced garden egg leaves for added flavor.
  • Replace palm oil with vegetable oil for a lighter taste.
  • Experiment with different types of fish such as catfish or tilapia.
  • Add sliced onions and bell peppers for a colorful twist.
  • For a spicy kick, add chopped habanero peppers or chili powder.
  • Try adding roasted peanuts or cashew nuts for a crunchy element.
  • Include dried prawns or shrimp for an extra seafood flavor.
  • For a vegetarian version, omit the fish and add diced tofu or mushrooms.
  • Explore different spices such as curry powder, thyme, or basil to customize the flavor.

Recipe overview

Abacha Ncha, also known as African Salad, is a traditional Nigerian dish that's packed full of flavors and nutrients. Originating from the Eastern part of Nigeria, this dish combines ingredients like Abacha (dried shredded cassava), Ugba (oil bean), and an array of spices to create a unique, filling and utterly delightful meal. The process of preparing Abacha Ncha might seem lengthy, but it's fairly straightforward and the end result is completely worth it. As you follow this recipe, you'll immerse yourself in the traditional methods of Nigerian cooking, from the careful preparation of the ingredients to the art of combining them perfectly. Expect a meal that's not only satisfying, but one that also leaves a lasting impression on your palate. Enjoy the journey of cooking Abacha Ncha!

Common questions

  1. Can I substitute Abacha with any other ingredient?
    No, Abacha is a key ingredient in this recipe and there is no suitable substitute for it.
  2. Can I use vegetable oil instead of palm oil?
    Yes, you can use vegetable oil as a substitute for palm oil, but it may slightly alter the taste of the dish.
  3. What can I use instead of ehu seeds?
    If you cannot find ehu seeds, you can substitute it with ground nutmeg or grated nutmeg.
  4. Is it necessary to use potash?
    Yes, potash is used as a food tenderizer and also helps to achieve the desired texture and color of the Abacha Ncha.
  5. Can I use frozen scent leaves instead of fresh?
    Yes, you can use frozen scent leaves as a substitute for fresh leaves if fresh ones are not available. However, fresh leaves will give the best flavor.

Serving dishes and utensils

  • Cooking pot - A medium-sized pot for cooking the Abacha Ncha.
  • Sieve - To strain and remove impurities from the potash water.
  • Grinder - For grinding the ehu seeds, crayfish, pepper, and seasoning cubes.
  • Knife - For dicing the onions and slicing the scent leaves.
  • Measuring spoon - To accurately measure the edible potash.
  • Spatula - For stirring and mixing the ingredients in the pot.

Origin stories

Abacha Ncha, also known as African Salad, is a traditional dish originating from the Eastern part of Nigeria, specifically the Igbo tribe. The dish is often regarded with exquisite reverence, served during special occasions and important community events such as festivals, weddings, and naming ceremonies. An interesting tidbit about this flavorful delicacy is its symbolic importance in the Igbo community. It is believed that Abacha Ncha embodies unity, as its preparation often involves a communal effort, where each ingredient represents a unique aspect of the community, coming together to create a harmonious and tasty outcome. This is a true testament to the Igbo saying, "Igwe bu ike," which means, "Strength is in unity," reflecting the communal spirit of the Igbo people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.