SnackSide Dish

Abacha (African Salad)

Name: Abacha (African Salad)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4人分
Cuisine: nigerian
Ingredients: 250 g dried abacha shredded; 120 ml palm oil; 0.5 小さじ potash dissolved in 2 tbsp water; 1 個 yellow onion thinly sliced, divided; 0.5 個 red onion thinly sliced; 50 g upe cooked, sliced (お好みで); 2 個 garden egg sliced (お好みで); 1 個 bouillon cube vegan, crushed; 1 個 habanero pepper minced; 1 小さじ ogili isi (お好みで); 0.25 カップ utazi leaf chopped; 0.5 小さじ 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.

Forkinによるオリジナルレシピ

合計時間: 35 分
人数: 4
難易度: 普通

アレルゲン情報： 卵を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

250 gdried abacha, shredded
120 mlpalm oil
0.5 小さじpotash, dissolved in 2 tbsp water
50 gupe, cooked, sliced(お好みで)
2 個garden egg, sliced(お好みで)
1 個bouillon cube, vegan, crushed
1 個habanero pepper, minced
1 小さじogili isi(お好みで)
0.25 カップutazi leaf, chopped
0.5 小さじsalt

base

1 個yellow onion, thinly sliced, divided

garnish

0.5 個red onion, thinly sliced

調理器具

chopping board · large bowl · knife

作り方

手順

1
Soak the dried abacha in warm water for 10-15 minutes until softened, then drain thoroughly.
約15 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約2 分
4
Add the softened abacha, half of the yellow onion, crushed bouillon cube, minced habanero pepper, and salt to the bowl.
約2 分
5
If using, add the upe, garden egg, and ogili isi.
調理のヒント： 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.
約3 分
調理のヒント： 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.
約1 分
調理のヒント： Utazi leaves provide a slightly bitter and aromatic contrast.
8
Serve immediately as a snack or light meal.

おいしく保存

保存方法

Store leftover abacha in an airtight container in the refrigerator.

温め直し

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