tIIghu (Abacha) is made from a tuber of the same name whose stem is thorny. It is similar to abacha which is made from processing cassava tuber. The processing of ighu is similar to that of abacha, while processed abacha is white (sometimes cream), ighu is cream or a light brown in colour. It is cut into small thin flat discs and sold dry in the market.
It is not as common as cassava and is normally planted by subsistent farmers in order to fill up spaces between their regular crops. Dry lghu is soaked in water and eaten as a dessert with coconut, groundnut, palm kernel nut, dry fish, and meat.
In some parts of Igboland, when prepared, it is reserved for the Nze na ozo (titled men) in the community, so they will have something in their tummy and not look at food until it’s time for them to eat, the respectability factor.
How I discovered Ighu
Sometimes you get nuggets of gold in unlikely places. There is a stretch along the major road in Udi village in Enugu State, Nigeria where we sometimes stop to eat local delicacies and pick up fresh heady palm wine en-route our own village. There is a plethora of shops, shacks and stalls all used as pubs and run by local women.
Along with the palm wine, there are side dishes available to accompany it, all peppered to the maximum, peppered -chicken, cow-head, bushmeat, stockfish, cow leg and fish (with a pepper dip), abacha, ugba etc. This time I discovered Ighu. I stressed the seller to no end and this is the simple recipe she gave me. Nothing fancy, just a healthy, delicious dish, Ighu (Abacha).
I am yet to see the Ighu tuber but I will post the picture once I do.
To prepare Ighu (Abacha)
3 cups Dry ighu (70g) 3-4 tablespoons Palm oil 2 tablespoons toasted dry chilli pepper 1/2 teaspoon ogili ugba (substitute with ogili isi) 1 seasoning cube salt whole crayfish utazi or anala leaves
Soak dry Ighu in cold water until softened, be careful so that it doesn’t get too soft.
Drain and leave to dry out a bit.
Rinse the whole crayfish and spread to dry out.
Roughly grind toasted chilli pepper.
Wash and finely shred utazi or anala leaves.
Melt palm oil in a pot over low heat or in the microwave oven.
Pour oil into a bowl, add roughly ground toasted chilli pepper, ogili, seasoning cube and a little salt.
Stir to mash up the ogili.
Add Ighu and stir very well.
Sprinkle the whole crayfish and the shredded utazi or anala leaves over it and serve.
Notes
- Abacha is soaked in warm water but Ighu is soaked in cold water.
- The best type of chilli pepper is toasted until blackened but not burnt. If you can’t get it, use any dry chilli pepper.
If you enjoyed my Ighu (Abacha), you will also enjoy my Easy stir-fry abacha (African salad), Okazi salad (Afang salad), Ugba salad (Oil bean seed salad) and easy abacha.
Ighu (Abacha)
Ingredients
- 3 cups Dry ighu (70g)
- 3-4 tablespoons Palm oil
- 2 tablespoons toasted dry chilli pepper
- ½ teaspoon Ogili ugba (substitute with ogili isi)
- 1 seasoning cube
- salt
- whole crayfish
- Utazi or anala leaves
Instructions
- Soak dry Ighu in cold water until softened, be careful so that it doesn't get too soft.
- Drain and leave to dry out a bit.
- Rinse the whole crayfish and spread to dry out.
- Roughly grind toasted chilli pepper.
- Wash and finely shred utazi or anala leaves.
- Melt palm oil in a pot over low heat or in the microwave oven.
- Pour oil into a bowl, add roughly ground toasted chilli pepper, ogili, seasoning cube and a little salt.
- Stir to mash up the ogili.
- Add Ighu and stir very well.
- Sprinkle the whole crayfish and the shredded utazi or anala leaves over it and serve.
Notes
- Abacha is soaked in warm water but Ighu is soaked in cold water.
- The best type of chilli pepper is toasted until blackened but not burnt. If you can't get it, use any dry chilli pepper.
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I will send a clear picture of ighu tuber.
Hi Donatus I will be very grateful, thanks
Please, how do you prepare the agbalaoti?
I will do a post on Agbalaoti soon. Please subscribe to the blog so that you will know when the recipe comes out.