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Abacha

Also known as Abacha (African Salad — Full Traditional Method)

While Abacha appeared in Chapter 2 as a salad, this entry covers the complete traditional production method of Abacha from fresh cassava — a distinctly Igbo food processing tradition. Fresh cassava is boiled, then pressed through a special wooden sieve (akwa Abacha) to produce the characteristic thin, flat cassava strips.

Abacha, Nigerian cooking

Ingredients

  • 2 large fresh cassava tubers, peeled
  • Water for boiling
  • A wooden Abacha sieve (or a colander with medium holes) FOR THE ABACHA SALAD DRESSING:
  • 1 big cooking spoon of palm oil
  • 1 small piece of potash (akanwu), dissolved and strained
  • 2 big handfuls of ground crayfish
  • 2 Atarodo (hot chilli peppers), blended
  • 2 big handfuls of ugba (oil bean), sliced
  • 1 big handful of stockfish, soaked and shredded
  • A small handful of utazi leaves, sliced
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Fresh garden eggs and sliced boiled eggs — for garnish

Method

  1. 01

    Boiling the Cassava. Peel and rinse the cassava. Cut into large chunks. Boil in water for 20 to 25 minutes until just cooked through but still firm — do not overcook or the cassava will be too soft to process into strips.

  2. 02

    Pressing Through the Abacha Sieve. While the cassava is still hot, press each boiled piece firmly through the holes of the Abacha wooden sieve using your palm. The cassava will emerge in thin, flat strips from the other side. This is the defining technique of Abacha production — the shape of the strips is created by the sieve. If you do not have a traditional Abacha sieve, grate the cooked cassava on the coarse side of a box grater to approximate the strip texture.

  3. 03

    Sun-Drying. Spread the fresh cassava strips thinly on a clean tray or mat. Dry in direct sunlight for 1 to 2 days until completely dehydrated and brittle. Store in a dry container until ready to use.

  4. 04

    Rehydrating for the Salad. Place dried Abacha strips in a bowl. Cover with warm water for 5 to 7 minutes until soft and pliable. Drain very thoroughly.

  5. 05

    Making the palm oil Dressing. Combine palm oil with strained potash solution and stir vigorously until the oil turns bright yellow. Add ground crayfish, blended Atarodo, seasoning cubes and salt.

  6. 06

    Assembling and Serving. Combine the rehydrated Abacha with the dressing, ugba, stockfish, sliced onion and utazi leaves. Toss thoroughly. Garnish with garden eggs and boiled eggs. Serve at room temperature.

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