African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo).  In this post, we’ll show you the best method for preparing your delicious Abacha (Tapioca).
Tapioca has other names in Igbo land namely Mbacha, Jigbo etc. Kindly view this clip to the end as we teach you the recipe for preparing this delicacy -Tapioca (a by-product of cassava)
Happy viewing!

How to Prepare Abacha (Tapioca)

Ingredients

• 300g or Medium size bowl of Tapioca (Abacha)
• 100g of Ụgba/Ụkpaka
• 2 spoonful of ground crayfish
• 200ml palm oil
• 1 level teaspoon of edible potash (akanwu)
• 4 cubes of maggi,
• 1 tablespoonful of salt (to taste)
• 1 onion bulb and dry pepper (to taste)
• garden egg (garden egg leave is optional)
• Fresh fish , stock fish, dry fish and cow skin (optional)

Steps in preparing Abacha / Tapioca

• Soak the dry shredded tapioca in hot water to soften and then filter the water
• Wash the fresh fish properly and fry
• Add 200ml of palm oil in the pot and pre-heat
• Add the dissolved potash to the pot and stir with a spoon till it turns yellow.
• Then add maggi, crayfish, onions, ụgba/ụkpaka, ogiri okpei, pepper and mix thoroughly until they coordinate well.
• Add the tapioca and mix all. You can spice up with fish and garden egg while serving.

Mmmmmmmmm!  What a nice delicacy. This clip has shown you the recipe for preparing this sumptuous delicacy. See you again, while I go back to finish up.