Authentic Nigerian Abacha (African Salad) Recipe : A Step-by-Step Guide

Soak the dried cassava in a bowl of warm water for about 5 minutes to rehydrate it until tender but not too soft.

Drain the water and let the rehydrated cassava sit for a minute or two to get rid of excess water.

In a pan, pour in about half a cup of palm oil and add poached water, stirring until it becomes creamy and orange in color.

Add locust beans, boiled pomo, onions, garden eggs, and scotch bonnet pepper to the pan and mix to combine.

Stir in ground crayfish, seasoning cubes, and salt, ensuring everything blends together beautifully.

Introduce the rehydrated cassava into the sauce gradually while stirring.

If the sauce is not enough, make more base with palm oil and poached water and add it in.

Stir everything together and heat on low heat to warm it up, making it easier to eat.

Equipment Needed

Dietary

Allergens