Abacha

Name: Abacha
Yield: 300.00 g
Cuisine: Nigeria
Ingredients: 150.00 g Abacha (boiled, grated, water-soaked and dried cassava strips — thin yellowish-white; slightly fermented) mixed with sliced ugba (ukpaka — fermented Pentaclethra macrophylla oil bean; pungent umami, no equivalent elsewhere); 20.00 ml Rohes Palmöl (nicht erhitzt — kalt beträufelt und untergemischt; das rohe Palmöl liefert orange-rote Farbe und Fett ohne Kochen), Flusskrebse und Utazi-Blätter; 50.00 g Ponmo (soft dried cow skin — cooked and sliced), raw garden egg slices and kpomo

Entdecke Abacha aus Nigeria: Zutaten, Nährwerte, 477 Kalorien pro Portion und den kulturellen Ursprung.

Abacha — Nigeria

Abacha is an Igbo salad made from fermented cassava strips, mixed with oil bean, palm oil, and various seasonings, served raw.

Lebensmittel: Abacha

150.00 g Abacha (boiled, grated, water-soaked and dried cassava strips — thin yellowish-white; slightly fermented) mixed with sliced ugba (ukpaka — fermented Pentaclethra macrophylla oil bean; pungent umami, no equivalent elsewhere)
20.00 ml Rohes Palmöl (nicht erhitzt — kalt beträufelt und untergemischt; das rohe Palmöl liefert orange-rote Farbe und Fett ohne Kochen), Flusskrebse und Utazi-Blätter
50.00 g Ponmo (soft dried cow skin — cooked and sliced), raw garden egg slices and kpomo