Abacha (African Salad)

Ingredients

• •Cassava flakes
• •Palm oil
• •Potash
• •Ugba (oil bean seeds)
• •Onion
• •Dried shrimp (crayfish)
• •Garden eggs
• •Utazi leaves
• •Dried fish (stockfish)
• •Scotch bonnet pepper

Steps

1. 1Soak dried cassava flakes, known as abacha, in warm water for about ten minutes, until they soften slightly and become pliable, then drain thoroughly.
2. 2Dissolve a small amount of potash in a little water, then whisk it into red palm oil until the oil turns pale and creamy in color and texture.
3. 3Grind dried shrimp and scotch bonnet pepper together into a coarse, spicy powder.
4. 4Combine the softened cassava flakes with the potash-palm oil mixture, tossing thoroughly so every strand is coated in the pale, creamy sauce.
5. 5Add the ground shrimp and pepper, along with fermented oil bean seeds called ugba, chopped onion, and thin strips of bitter utazi leaves, then toss again.
6. 6Fold in small pieces of softened dried fish for added flavor and protein.
7. 7Taste and adjust the seasoning with salt and more pepper as needed, since the dish should taste rich, tangy, and lightly bitter.
8. 8Serve at room temperature, often garnished with sliced garden eggs on the side, as is common from roadside sellers who prepare it fresh to order.