African Salad, also known as Abacha is one of the most popular Eastern Nigeria side dish. It is made with dried shredded cassava(Abacha) and fermented oil bean seeds(Ugba).
In this guide we won’t use the plant ashes (aka potash), and you will make abacha without ngu (ngu is the ashes of the palm fruits) that can replace potash.
- Ground crayfish – 2 tablespoons (but you can add extra if you wish)
- Onion – 1 medium-sized piece
- Knorr– 1 piece
- Pepper – a bit
- Salt – a bit
- Tomatoes – 1-2 pieces
- Dry utazi leaves – a bit
- Palm oil – 1 or 2 cooking spoon
- Ogiri igbo – 1 teaspoon should be enough
- Bowl or pot – two pieces
- Pan – one piece
Pepper, salt, and ground crayfish can be used depends on your personal taste, so their amounts can differ depending on how you wish to cook your abacha meal.
Utazi leaves and tomatoes can be used to prepare the garnish.
Step 1. Take abacha. You should place it into a pot or bowl and cover with hot water. It is better to heat water beforehand. Make sure you are pouring it into boiling state. Wait for approximately one minute.
Step 2. Now place your watery abacha into a sieve. You have to let it drain. It will become softer after a while.
Step 3. You should now use a pan. Add palm oil on the bottom and place it in the oven. The heat can be low; there is no need to heat it too high.
Step 4. When the oil has melted, you can place the pan with it aside. You will need this to make your salad of nice warm temperature.
Step 5. Take another bowl. Place the following ingredients inside – onion (please chop it beforehand), pepper, salt, cube, ground crayfish, and ogiri.
You should mix everything up and be sure that all the big pieces have dissolved into small pieces becoming the same-type mixture.
Step 6. When abacha has drained, you can use a spoon or hands to mix it up.
Step 7. Prepare the garnish using the chopped tomatoes and utazi leaves. You can add some salt or pepper to your taste.
Step 8. Mix abacha, garnish and the mixture prepared in the fifth step. This is your African salad.