Abacha
African Salad
A vibrant and flavorful Nigerian salad made from dried cassava flakes, tossed in a rich palm oil dressing with a medley of fish, vegetables, and aromatic spices. It's a popular dish often served at celebrations and gatherings.
🧂 Ingredients
- 300g Dried abacha (cassava flakes)(Look for good quality, well-dried flakes. Rinse them briefly before soaking.)
- 100ml Palm oil(Use good quality, unrefined palm oil for authentic flavor and color.)
- 1/2 tsp Potash (edible grade)(Dissolve in about 1/4 cup of warm water to create a potash solution. This acts as an emulsifier and thickener for the dressing.)
- 100g Dried fish (e.g., stockfish, smoked catfish)(Cleaned and flaked or shredded. If using stockfish, it may need to be boiled and softened first.)
- 4 Garden eggs (small green eggplants or substitute with cherry tomatoes)(Washed and thinly sliced.)
- 1 generous handful Utazi leaves (or substitute with bitter leaf or fresh parsley)(Washed and finely chopped. If using bitter leaf, blanch it briefly to reduce bitterness.)
- 1 tbsp Ogiri (fermented melon seed paste)(Adds a unique umami flavor. Can be found in African markets.)
- 2 tbsp Ground crayfish(For added depth of flavor and umami.)
- 1 medium Onions(Finely chopped or sliced.)
- 1/2 - 1 Scotch bonnet pepper (or to taste)(Finely chopped or blended. Adjust to your spice preference.)
- to taste Salt
- 1/2 cube Seasoning cubes (optional)(Crushed, if desired for extra flavor.)
👨🍳 Instructions
- 1
Prepare the Abacha: Rinse the dried abacha flakes under cold running water. Place them in a large bowl and cover with warm water. Let soak for about 10-15 minutes, or until the flakes are softened but still have a slight bite. Drain thoroughly in a colander, pressing gently to remove excess water. Set aside.
⏱️ 15 minutes - 2
Prepare the Potash Solution: In a small bowl, dissolve the 1/2 tsp of potash in about 1/4 cup of warm water. Stir well until the potash is fully dissolved. Let it sit for a few minutes to settle.
⏱️ 5 minutes - 3
Make the Palm Oil Dressing: In a clean bowl, pour the 100ml of palm oil. Carefully add about 2-3 tablespoons of the potash solution (start with less and add more if needed). Whisk vigorously until the mixture emulsifies, thickens, and turns a bright yellow-orange color. The consistency should be like a thick sauce.
⏱️ 10 minutes - 4
Infuse the Dressing: To the emulsified palm oil dressing, add the ground crayfish, ogiri paste, chopped onions, and finely chopped scotch bonnet pepper. Stir well to combine all the flavors.
⏱️ 5 minutes - 5
Prepare Add-ins: If your dried fish requires pre-cooking (like stockfish), boil it until tender, then flake it. Ensure all dried fish is cleaned and flaked. Wash and thinly slice the garden eggs. Wash and finely chop the utazi leaves.
⏱️ 10 minutes - 6
Combine and Toss: Add the drained abacha flakes to the bowl with the palm oil dressing. Gently toss using two spoons or your hands (wearing gloves if preferred) until the abacha is evenly coated with the rich dressing. Ensure no clumps remain.
⏱️ 5 minutes - 7
Add Final Ingredients: Gently fold in the flaked dried fish, sliced garden eggs, and chopped utazi leaves. Add salt and crushed seasoning cubes (if using) to taste. Mix everything together carefully, ensuring not to break the abacha flakes too much.
⏱️ 5 minutes - 8
Serve: Abacha is best served chilled or at room temperature. It can be enjoyed as a standalone snack, appetizer, or a light meal.
⏱️ N/A
💡 Pro Tips
- ✓The quality of dried abacha flakes significantly impacts the final dish. Choose flakes that are firm and uniformly dried.
- ✓Don't over-soak the abacha, as it can become mushy. It should retain a slight chewiness.
- ✓The potash solution is crucial for achieving the characteristic thick, emulsified dressing. Use it sparingly at first and add more as needed.
- ✓Taste and adjust seasoning (salt, pepper) before serving.
- ✓For a richer flavor, you can lightly fry some of the ingredients like onions or garden eggs before adding them.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add Ugba (fermented oil bean seeds) for an extra layer of texture and flavor.
- Incorporate boiled and sliced ponmo (cowhide) for a chewier element.
- Add chopped fresh tomatoes, bell peppers, or boiled cowpeas for added freshness and color.