African salad can refer to a variety of dishes depending on the region. One popular version, especially in West Africa, is the Nigerian “African Salad,” also known as “Abacha” or “Abacha and Ugba.” It’s a refreshing and flavorful dish often made from shredded cassava. Here’s a basic recipe to get you started:
Ingredients
- Cassava: 2 large tubers (or you can use dried cassava if fresh isn’t available)
- Palm Oil: 1/2 cup
- Ugba (fermented oil bean): 1/2 cup (optional, but it adds a distinct flavor)
- Ground Crayfish: 1-2 tablespoons
- Pepper: 1-2 tablespoons (fresh chili peppers or ground pepper to taste)
- Onion: 1 small, finely chopped
- Salt: to taste
- Maggi or Bouillon Cube: 1-2 (optional, for seasoning)
- Smoked Fish or Stockfish: a handful, flaked (optional, for added flavor)
- Sliced Tomatoes and Cucumbers: for garnish
- Palm Nut or Kunu (optional): for an authentic touch
Instructions
- Prepare the Cassava:
- If using fresh cassava: Peel the cassava tubers, then slice them and boil in salted water until tender. Once cooked, drain and allow to cool. Grate or shred the cassava into thin strips.
- If using dried cassava: Soak in water according to package instructions to rehydrate, then shred.
- Prepare the Ugba (if using):
- If you’re using Ugba, rinse it well and set aside.
- Mix the Ingredients:
- In a large bowl, combine the shredded cassava with palm oil. Mix thoroughly until the cassava is well-coated with the oil. The palm oil should turn the mixture a vibrant red color.
- Add Seasonings:
- Add ground crayfish, pepper, chopped onions, and salt. Mix well to ensure the seasonings are evenly distributed.
- Add Protein and Extras:
- If you’re using smoked fish or stockfish, flake it and add it to the mixture. Stir in the Ugba if you’re using it.
- Taste and Adjust:
- Taste the salad and adjust seasoning as needed. If using Maggi or bouillon cubes, crumble them into the salad and mix well.
- Serve:
- Garnish with sliced tomatoes and cucumbers. Some people also like to add a bit of palm nut or Kunu for extra flavor.
- Chill:
- For the best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
African salad can be served as a side dish or as a main meal, often enjoyed with fried plantains or as part of a larger meal spread. Enjoy your cooking!
