Abacha (Tapioca) in Diaspora

on
Living in diaspora makes it difficult to prepare signatory dishes like Abacha (Origin From Eastern part (Igbo) of Nigeria). I created mine in diaspora style and it turned out PERFECT......



Ingredients
Ingredients Used!!!

  • A handful of dry Abacha straw
  • Seasoned Boiled Fish + its stock
  • Potash (akawu)
  • 3 tablespoon Red palm Oil
  • 1 tablespoon ground crayfish
  • Maggi Cube (soy sauce)
  • Salt to taste
  • Pepper to taste
  • Ogiri (optional)



Garnishing
  • Onions (sliced)
  • tomatoes (diced): This can be replaced with garden eggs, cucumbers. 


Method

  1. Soak Abacha in lukewarm water for 2-mins, drain into a sieve/coriander to soften.
  2. Get a small bowl,add in potash, water (6 tablespoon), turn and allow to settle for 5-minutes
  3. Pour liquid from soaked potash into a clean pot
  4. Heat Oil over medium heat and pour into the 3, turning continuously as you add it to form a uniform solution. (P.S: Never add potash into oil, it's always the other way round).
  5. Add in the Abacha from 1, crayfish, Maggi/soy sauce, salt, pepper, ogiri, some boiled fish stock and mix thoroughly.
  6. Taste for salt and pepper. If the Abacha is to dry for you, add in more fish stock to desired consistency.
  7. Service with fish and desired garnishing.
P.S: You can always get the ingredients from an African store if you live in Diaspora.

TIP: Over-crowding your food with Oil/Fat is not the sweetness to food but rather increases its energy density which can cause overweight when consumed excessively. when parboiling the fish, add in a little curry, it helps to highlight the color of the abacha without adding much calories (fat).

Did you like this?, Share with friends & subscribe for FREE.

Got questions, Email on my Profile.

Comments

Post a Comment