Nigerian Abacha (African Salad)
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
- 500gAbacha
- 1/2tspsalt
- 50gugba
- 2cupshot water
- 60mLpotash
- 1cube Maggi seasoning
- 1handful garden egg leaf
- 1/2cupred oil
- 1tspground ewuru(African nutmeg)
- 1tbspScotch bonnet pepper
- 1piecesmall onion, finely chopped
- 1tspblack pepper
- 1tbspground crayfish
- 1piececowskin (kpomo)
- 1piecefried 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.
Tips & Tricks
Ensure the potash is fully dissolved in water before adding it to the red oil.
You can adjust the amount of Scotch bonnet pepper to suit your spice tolerance.
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