Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, home made abacha na akidi (cassava flakes and black eyed peas). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Abacha is a traditional Nigerian meal from Igboland. The name of the dish is Abacha and the name of the ingredients is also abacha. Fresh wet Cassava flakes is normally paired with fresh coconut. Anybody can learn to make this popular street How to Make Abacha from Cassava
Home made Abacha na akidi (cassava flakes and black eyed peas) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Home made Abacha na akidi (cassava flakes and black eyed peas) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have home made abacha na akidi (cassava flakes and black eyed peas) using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Home made Abacha na akidi (cassava flakes and black eyed peas):
- Make ready Abacha
- Prepare Black eyed peas (boiled to soft perfection)
- Get Dry peppers
- Make ready Ehuru (calabash nutmeg)
- Get Crayfish
- Get Salt (to taste)
- Prepare Ngu or akanwu
- Prepare Palm oil
- Prepare For the toppings
- Make ready Garden eggs
- Prepare Onions
- Make ready leaves Garden egg
- Make ready Fish (seasoned and fried)
Abacha is dry cassave flakes which is revived by soaking in hot water and then mixing in a nice yellow paste shown in the video. Cassava is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants. Its sweet, and chewy underground tuber is one of the traditional edible root vegetables. As in other roots and tubers, cassava also free from gluten.
Instructions to make Home made Abacha na akidi (cassava flakes and black eyed peas):
- Soak the cassava flakes in cold water till soft and drain it
- Dissolve the ngu or akanwu with water
- Toast the dry peppers, ehuru and crayfish
- Blend the toasted peppers, ehuru and crayfish
- Pour the melted ngu or akanwu in a clean pot or bowl
- Add the oil and mix. Keep adding more oil or ngu until the mixture becomes light yellow.
- Add the blended peppers, white and crayfish into the oil mix. Add salt
- Now, add the softened abacha to the pot or bowl and mix thoroughly.
- Add the black eyed peas and sliced garden egg mix or use it as topping.
- Dish your abacha and add the toppings. Enjoy your meal! ☺
Its sweet, and chewy underground tuber is one of the traditional edible root vegetables. As in other roots and tubers, cassava also free from gluten. The gluten-free starch used in special food preparations. On this episode, we will prepare a kind of snnack/fast food called Abacha-Okasi (shredded cassava/tapioca with okazi leaves), we will prepare it exactly the same way it is prepared by the Ufuma people in Anambra State. Click link below to watch the full video and don't forget to SUBSCRIBE.
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