Abacha is not Abacha without red oil, akanwu, ehuru, garden egg etc. To make it modernised, then you need to compromise a bit with the taste too.

Ok, 1st you can reduce the quantity of red oil and increase the water in the akanwu (which I believe is to breakdown the “calories” in the oil), you can substitute frying to grilling all the fish & meat that you want to add.

Introducing tomatoes should be after all the ORIGINAL preparation of the main dish, cos tomatoes, onions etc are all just to garnish the main meal.

The aim here is to have a traditional food that contains all the possible ingredients, thus making it very balanced. So the Utazi/Uziza, Ukazi, Anara (garden egg), onions, palm oil, salt, fish etc all adds up to the minerals and other vital vitamins that is crucially needed.

Please share your own methods too.

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