Simple Way to Prepare Thomas Keller Abacha (without potash)

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, abacha (without potash). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Abacha (without potash) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Abacha (without potash) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook abacha (without potash) using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Abacha (without potash):

1. Take Abacha (dried cassava)
2. Prepare Ehuru (African nutmeg)
3. Prepare Palm oil
4. Get Onions
5. Prepare Crayfish
6. Take Pepper (atarodo)
7. Take cube Seasoning
8. Get Salt
9. Prepare Lettuce
10. Take Ugba

Steps to make Abacha (without potash):

1. Soak your desired measure of the abacha in hot water and set aside
2. Pound or grind ehuru, crayfish and pepper together using mortart and pestle or dry blender
3. Drain the abacha and rinse with cold water
4. Pour a spoonful of palm oil into your frying pan and set on low heat. Not too hot to bleach the oil, but just enough to make it runny.
5. Add the ground ehuru, crayfish, pepper and seasoning cube
6. Pour in the abacha and mix thoroughly
7. Add your desired quantity of ugba
8. Sprinkle some salt to taste and pour your chopped onions, then turn off the heat
9. Stir in your chopped lettuce
10. PS: Adjust the quantity of palm oil and salt to your taste. - I also love my onions still fresh and crunchy. Otherwise, you can add it much earlier.
11. Food is ready! - Best served with fried fish (I love mine peppered) and I had a cup of kunu to go with it

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