How to Make African Salad (Abacha) - ZEELICIOUS FOODS

fermented African locust beans

🥗Healthier: tofu

💰Cheaper: soybeans

Tofu provides a similar texture and protein content.

abacha (fermented African breadfruit)

🥗Healthier: cooked rice

💰Cheaper: pasta

Cooked rice or pasta can mimic the texture of abacha.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

ugba (oil bean)

🥗Healthier: avocado

💰Cheaper: cooked beans

Avocado can provide creaminess, while cooked beans are budget-friendly.

Transfer the dry cassava into a bowl and add boiling water to ensure it is thoroughly submerged.

Leave to soak for 3-5 minutes or until softened.

Dissolve the potash in some water and set aside.

In a medium pot, add palm oil and about 2 cooking spoons of the potash liquid, stirring to combine.

Do not turn on the stove yet; the heat will destroy the potency of the potash.

Add the ugba (African oil bean seed) to the palm oil.

Stir in chopped onions, scotch bonnet peppers, seasoning cubes, crayfish powder, ground pepper, and salt to taste, mixing well.

Add garden eggs cut into bite-sized pieces (optional but recommended).

Introduce the soaked cassava into the pot and mix thoroughly to coat every strand with the sauce.

Cover the pot and turn on the heat to the lowest setting, allowing to heat for about 2-3 minutes, then turn off the heat immediately to avoid a watery mess.

Chop up some garnish, including otasi leaves, garden eggs, and onions.

Serve the abacha on plates, adding any fish of your choice and garnishing with garden eggs, onion strips, and otasi leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens