Making Abacha: The Only Igbo Food I Like Effortlessly

Steemit greetings to all the beautiful people in Steemit platform. Happy Weekend to you all. Hope you all had a tremendous day. Tonight, I'll be sharing how to make 'abacha' the only Igbo food I like eating effortlessly so, please, stay glued and enjoy every bit of it from your favourite author @uyaiuyo

Back in my school days in Abia State, Abacha was the only Igbo delicacy I like so much.

Basically, there are two ways of making 'Abacha' but I'll be teaching only one method on this publication. That is; the potash water (mmong otong) and palm oil method.

For the potash water (mmong otong) method, we will need the following ingredients.

→ potash water (mmong otong)
→ abacha
→ palm oil
→ pepper
→ onions
→ utazi leaf
→ ukana
→ salt
→ seasoning cube
→ garden egg or cucumber
→ fried fish
→ kpomo
→ meat
→ crayfish
→ ehuru

I soaked my Abacha with hit water and drained out the water after a few minutes.

I pounded my ehuru, one of the secret ingredient of Abacha and set it aside. I proceeded to washed and sliced my onions and set it aside.

I washed and pounded my pepper. I also sieved my crayfish and pounded alongside with my pepper.

In the absence of garden egg, I washed and deseeded my cucumber and cut into desired shapes.

I washed my utazi leaf, cut and set it aside.

And of course, my fried fish, kpomo and meat was also ready.

Into a bowl,I poured in a reasonable amount of potash water and poured in my palm oil and of course, the magic behind Abacha took place.

I stirred with my spoon until I got the desired consistency and of course, it was giving team thickness..... Smiles.

After the desired consistency was obtained, I added ok my ingredients one after the other starting from my pepper and crayfish, onions, ehuru, ukana, salt and seasoning cube and mixed everything together until it incorporated.

After all the ingredients incorporated, I now added my Abacha and mixed and boom, my Abacha was ready. I now served and garnished with my utazi leaf, cucumber, fried fish, kpomo, onions and meat.

It was a yummicious yummy experience and I bet, even if you don't like Abacha, you'll eat this very one and lick the plate. Hope you learnt something new tonight..... You can give it a try, there is no harm in exploring new delicacies.

N/B All images are my property and was shot with my Infinix Smart 9 HD