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Begin by rehydrating the dried abacha. To do this, place it in a bowl and pour boiling hot water over it. Allow it to soak for about 5-10 minutes until it becomes pliable.
Rinse the abacha thoroughly in cold water to remove any excess starch and to prevent it from becoming too sticky.
Chop the Scotch bonnet peppers and onions into small pieces.
In a saucepan, heat the palm oil until it liquefies (do not overheat it to avoid it becoming rancid).
Add the chopped onions and stir-fry until they become translucent.
Add the chopped Scotch bonnet peppers and continue to stir-fry for a few more minutes.
Add the ground crayfish and any other desired seasonings. You can also include a bit of salt to taste. Stir well.
In a large mixing bowl, place the rehydrated and rinsed abacha.
Pour the palm oil sauce mixture over the abacha and toss to coat the abacha evenly.
Add the sliced ugu leaves (or spinach) to the bowl and toss to combine with the abacha and palm oil mixture.
If desired, you can also add sliced garden eggs and ground roasted or fried peanuts as additional toppings.
Abacha is typically served cold. Allow it to cool and absorb the flavors for a little while in the refrigerator before serving.
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