Abacha

Ingredients

• Uziza leaves (1 tablespoon, chopped (optional))
• Ogiri (locust bean) (1 tablespoon)
• Ground pepper (to taste)
• Salt (to taste)
• Stock cubes (2)
• Crayfish (2 tablespoons, ground)
• Utazi leaves (2 tablespoons, chopped)
• Garden egg leaves (1 cup, shredded)
• Onions (1 medium, chopped)
• Ugba (ukpaka) (1 cup, soaked)
• Stockfish (1 cup, soaked and deboned)
• Palm oil (1/2 cup)
• Dried shredded cassava (abacha) (2 cups)

Instructions

1. Soak the dried shredded cassava (Abacha) in cold water for 10 minutes, then drain and rinse.
2. In a pot, boil water and cook the Abacha for 5 minutes until it becomes soft. Drain and set aside.
3. In a separate pot, heat the palm oil and add the chopped onions. Sauté until the onions become translucent.
4. Add the stockfish, ugba (ukpaka), crayfish, stock cubes, salt, and ground pepper. Stir well.
5. Add the cooked Abacha and mix thoroughly to combine all the ingredients.
6. Add the shredded garden egg leaves, utazi leaves, and ogiri (locust bean). Stir well and cook for 5 minutes.
7. Remove from heat and garnish with chopped uziza leaves (optional).
8. Serve the Abacha as a side dish or appetizer.