Garden Egg Leaf Sauce and Abacha (Ngwogwo Abacha na Anara)
This traditional Igbo delicacy, Ngwogwo Abacha na Anara, is more than just a meal. It embodies tradition, health, and pride. The garden egg leaves cleanse the body, Ugba provides strength, and Abacha fills you with energy. Embrace this native dish as a true medicine of life, rich in flavor and...
Ingredients
Abacha garnished with garden egg leaf
Palm oil (red oil)
Onion (sliced)
Ugba (oil bean seed)
Ground pepper (freshly pounded)
Water (for rinsing mortar and cooking)- Garden egg leaves (akwukwo anara), washed and sliced
Abacha (processed cassava), soaked in warm water and drained- Seasoning (local spices, crayfish, ehu/ehuru if you want extra native taste)
Salt to taste
How to make Garden Egg Leaf Sauce and Abacha (Ngwogwo Abacha na Anara)
Palm Oil Base
- Step 1
Pour palm oil into a bowl or pot, add sliced onion, and stir well until it forms a rich base.
Add Ugba
- Step 1
Add the Ugba (oil bean seed) and stir into the palm oil mixture to give it a special native flavor.
Pound the Pepper
- Step 1
Pound fresh pepper with a mortar and pestle. This gives a richer, deeper taste than blending.
Add Ground Pepper
- Step 1
Add the pounded pepper into the mixture. Pour a little water into the mortar, rinse out the remaining pepper, and add it into the pot so nothing is wasted.
Simmer
- Step 1
Place the pot on the fire, cover, and let it cook gently for about 5 minutes to release the flavors.
Prepare the Leaves
- Step 1
Wash your garden egg leaves (akwukwo anara) thoroughly, slice them, and set aside.
Bring Down the Sauce
- Step 1
After 5 minutes, bring the pot down from the fire.
Add Abacha
- Step 1
Add your Abacha (processed cassava) into the sauce.
Add Garden Egg Leaf
- Step 1
Next, add the sliced garden egg leaves.
Stir Everything Together
- Step 1
Mix thoroughly until the Abacha, Ugba, palm oil, pepper, and garden egg leaves blend into one beautiful, colorful sauce.
Tips & Tricks
Use freshly pounded pepper for a deeper, richer flavor.
Ensure the garden egg leaves are thoroughly washed to remove any dirt or impurities.
Soak the Abacha in warm water just long enough to soften it without making it soggy.(Optional)
For an extra native taste, add ehu/ehuru seeds to the seasoning.
Serve immediately after mixing to enjoy the best texture and flavor. You can use kola or pepper or garden egg to enjoy the delicacy
FAQS
What is Abacha?
Abacha is processed cassava that is soaked in warm water and drained, commonly used in traditional Igbo dishes.
Can I use blended pepper instead of pounded pepper?
While you can use blended pepper, pounded pepper gives a richer and more authentic flavor to the dish.
What is Ugba?
Ugba, also known as oil bean seed, is a traditional ingredient that adds a unique flavor and texture to the dish.
Can I substitute garden egg leaves with another type of leaf?
Garden egg leaves are traditional for this recipe, but you can use spinach or other leafy greens as a substitute if necessary. But garden egg is the main recipe here.
How do I store leftovers?
You can't store it, you have to prepare the one, you can finish eating at once.
Because it may not give you the original taste if you store it.
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Dirichi Diamond
(@diaz4414)
"My name is Dirichi, and I bring the taste of tradition to your table. I specialize in native delicacies, using local ingredients to keep our culture alive while nourishing the body.” check my Pinterest for more recipes "My name is Dirichi, and I bring the taste of tradition to your table. I specialize in native delicacies, using local ingredients to keep our...
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