African Salad II (Abacha)
Abacha is a Nigerian cassava salad that is served at room temperature, and this version builds its flavor from a base of red palm oil and potash. The potash turns the oil into a thick yellow paste, which clings to the shredded cassava. Crayfish, ogiri and ground ehu seeds give it a deep, savory and earthy taste, while fresh utazi leaves add a clean bitterness at the end.
Instructions
Soak the shredded abacha in cold water for 10 minutes, until it is soft. Pour boiling water over it, then drain it well and set it aside.
Rinse the ugba with warm water. Dissolve the potash in water and sieve the liquid to remove any solids that settle out.
Pour the potash water into a pot with the palm oil and stir until the mixture turns into a yellowish paste. Set the pot over the heat and stir in the ground ehu seeds, habanero pepper and ground crayfish.
Stir in the crushed stock cubes, the diced onions and the ugba, then take the pot off the heat.
Mix in the ogiri, then add the meat, ponmo and fish if you are using them.
Fold in the drained abacha and keep mixing until it is evenly coated in the paste. Slice the utazi leaves, stir them in, and add salt to taste.
Garnish with chopped garden egg leaves, sliced onions and garden eggs, and serve.
Make it personal.
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