African Salad (Abacha)

African Salad (Abacha) is a popular dish from Eastern Nigeria, particularly among the Igbo people. The primary ingredient is Abacha, which is made from fermented cassava. Here’s the process of making African Salad:

Ingredients:

 

• • 2 cups of Abacha (shredded cassava)

• • 1 cup of Ugba (oil bean)

• • Palm oil (about ½ cup)

• • 1 tablespoon of potash (optional for thickening oil)

• • 1 onion (sliced)

• • 2 tablespoons ground crayfish

• • Ground pepper (to taste)

• • Stock cubes (Maggi or Knorr)

• • Salt (to taste)

• • Garden eggs (optional)

• • Garden egg leaves (optional)

• • Fish (stockfish, smoked fish, or dry fish)

• • 1 teaspoon ground Ehu seeds (optional)

Optional Ingredients:

 

• • Kpomo (cow skin)

• • Meat or offals

• • Groundnut (for garnishing)

• • Fresh Utazi leaves (for a slightly bitter taste)

Directions:

 

1. 1. Prepare the Abacha (Shredded Cassava)
      

       

      • • Soak the shredded cassava in cold water for 10-15 minutes until it softens.
      • • Drain and set aside.

1. 1. Prepare the Ugba (Oil Bean)
      

       

      • • Wash and slice the Ugba into thin pieces.
      • • If it’s too dry, soak it in warm water for a few minutes to soften it.

1. 1. Cook the Fish or Meat
      

       

      • • If you’re using stockfish or dry fish, soak them in warm water, then clean and debone them.
      • • If you’re adding kpomo or offals, boil them with seasoning until soft.

1. 1. Mix Palm Oil with Potash (Optional step)
      

       

      • • Dissolve a small amount of potash in warm water and pour it into the palm oil.
      • • Stir until it forms a thick yellowish paste. This step helps thicken the oil, but it’s optional.

1. 1. Combine Ingredients:
      

       

      • • In a large mixing bowl, combine the softened Abacha with the palm oil paste.
      • • Add the Ugba (oil bean), sliced onions, ground crayfish, pepper, stock cubes, and salt.
      • • Mix everything thoroughly.

1. 1. Add Fish and Garnish:
      

       

      • • Add the prepared fish or meat and gently mix.
      • • Garnish with slices of garden eggs, garden egg leaves, and Utazi leaves (optional).
      • • Sprinkle groundnut on top for extra crunch if desired.

1. 1. Serve:
      

       

      • • Serve the African Salad either as a standalone dish or alongside grilled meat, fish, or kpomo.

 

Enjoy your delicious African Salad (Abacha)!