Nigerian Abacha (African Salad)

Name: Nigerian Abacha (African Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Nigerian
Ingredients: 500 g Abacha; 0.5 tsp salt; 50 g ugba; 2 cups hot water; 60 mL potash; 1 cube Maggi seasoning; 1 handful garden egg leaf; 0.5 cup red oil; 1 tsp ground ewuru(African nutmeg); 1 tbsp Scotch bonnet pepper; 1 piece small onion, finely chopped; 1 tsp black pepper; 1 tbsp ground crayfish; 1 piece cowskin (kpomo); 1 piece fried mackerel fish

by Chinedu promise omalicha precious (@omalicha)

Prep Time

15min

Cook Time

15min

Total Time

30min

Nigerian Snack Side Nut-Free Non-Vegetarian

Abacha, also known as African Salad, is a traditional Nigerian dish made from dried shredded cassava. It is often enjoyed as a snack or a light meal.

Ingredients

4 Servings

(1 serving = 1 bowl)

500g
Abacha
1/2tsp
salt
50g
ugba
2cups
hot water
60mL
potash
1
cube Maggi seasoning
1
handful garden egg leaf
1/2cup
red oil
1tsp
ground ewuru(African nutmeg)
1tbsp
Scotch bonnet pepper
1piece
small onion, finely chopped
1tsp
black pepper
1tbsp
ground crayfish
1piece
cowskin (kpomo)
1piece
fried mackerel fish

How to make Nigerian Abacha (African Salad)

Put the Abacha in a bowl, add slightly hot water/warm water cover, and allow it to get soft for about 10-15 minutes.
In a separate bowl, add the red oil and liquid potash( use natural palm fruit ash / unripe plantain peel ash liquid extract for more healthier benefits). Stir very well to form a thick consistency.
Add the ugba, ewuru, Scotch bonnet pepper, black pepper, Maggi seasoning, crayfish, and salt to the mixture.
Drain the water from the soaked Abacha and add it to the mixture.
Add the chopped onions and garden egg leaf. Mix properly.
Garnish the Abacha with some cooked cowskin (kpomo) and fried mackerel fish.