SnackSide Dish

Abacha (African Salad)

Name: Abacha (African Salad)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: nigerian
Ingredients: 250 g dried abacha shredded; 120 ml palm oil; 0.5 tsp potash dissolved in 2 tbsp water; 1 pcs yellow onion thinly sliced, divided; 0.5 pcs red onion thinly sliced; 50 g upe cooked, sliced (optional); 2 pcs garden egg sliced (optional); 1 pcs bouillon cube vegan, crushed; 1 pcs habanero pepper minced; 1 tsp ogili isi (optional); 0.25 cup utazi leaf chopped; 0.5 tsp salt

Abacha, also known as African Salad, is a traditional Nigerian dish made from dried, shredded cassava. This vegan version combines the cassava with a rich palm oil dressing, vegetables, and aromatic spices for a satisfying and flavorful snack or light meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried abacha, shredded
120 mlpalm oil
0.5 tsppotash, dissolved in 2 tbsp water
50 gupe, cooked, sliced(optional)
2 pcsgarden egg, sliced(optional)
1 pcsbouillon cube, vegan, crushed
1 pcshabanero pepper, minced
1 tspogili isi(optional)
0.25 cuputazi leaf, chopped
0.5 tspsalt

base

1 pcsyellow onion, thinly sliced, divided

garnish

0.5 pcsred onion, thinly sliced

Equipment

chopping board · large bowl · knife

The method

Step by step

1
Soak the dried abacha in warm water for 10-15 minutes until softened, then drain thoroughly.
About 15 min
Cook’s note: Ensure the abacha is completely drained to prevent a watery dish.
2
In a large bowl, combine the palm oil with the dissolved potash solution.
About 1 min
Cook’s note: The potash helps emulsify the palm oil, giving the abacha its characteristic creamy texture and color.
3
Stir the palm oil mixture vigorously until it thickens and turns into a yellowish paste.
About 2 min
4
Add the softened abacha, half of the yellow onion, crushed bouillon cube, minced habanero pepper, and salt to the bowl.
About 2 min
5
If using, add the upe, garden egg, and ogili isi.
Cook’s note: Ogili isi is a fermented seed paste that adds a unique umami flavor.
6
Mix all the ingredients together thoroughly until the abacha is evenly coated with the palm oil mixture and all flavors are combined.
About 3 min
Cook’s note: Use your hands for best results, ensuring every strand of abacha is coated.
7
Garnish with the remaining sliced yellow onion, red onion, and chopped utazi leaves.
About 1 min
Cook’s note: Utazi leaves provide a slightly bitter and aromatic contrast.
8
Serve immediately as a snack or light meal.

Keep it good

Storage

Store leftover abacha in an airtight container in the refrigerator.

Reheating

Best eaten cold or at room temperature; not suitable for reheating.