Recipe: Abacha Ketofied!

I recently began Ketogenic diet (known for being a low carb diet aka starvation of carbohydrates) to see if I would lose the stubborn last few kg/fat. Believe me it is working! With non-conditioning exercise (for now), I have lost in kg and inches.

So I discovered Cabbacha in my keto- journey. Cabbacha is cabbage prepared in the traditional abacha method.


Abacha also known as African salad is a traditional meal that originated from the eastern part of Nigeria. No feast, festival or gathering is complete without this delicacy. The main ingredient in Abacha is dried shaved cassava. The cassava is re-hydrated with warm water and combined with palm oil sauce. 

For those who want to cut down on carb or are on special diet but still want to enjoy this wonderful delicacy, Cabbacha  is the best bet! In fact you won’t miss the cassava version.

Cabbacha

Ingredient

2 cups shredded cabbage
small dried Fish (optional)
1 tbsp  palm Oil
½  tsp  akaun water (Cooking Potash, optional)

1tbsp ugba (oil bean, optional)
1 tbsp ground Crayfish
½ bulb small onion
1- ½ tsp ground ehuru/ehu
salt and pepper to taste

 

Direction

• Blanch cabbage in hot water for 1 min. Drain.

• In pan heat palm oil on medium heat and add some onion and ugba. Stir fry for a minute.

• Add the akaun (if you are using) mix well then add dried fish, crayfish and pepper. Stir well for few seconds.

• Then add the blanched cabbage and salt. Combine thoroughly. Taste and adjust for seasoning.

• Let the cabbage heat up for few seconds and bring off heat. And plate.
  

• Garnish with the sliced Utazi (Its quite bitter so use sparingly) or garden egg leaves, Onion rings, fish or shrimps. Serve and enjoy!