SnackSide Dish

Abacha (African Salad)

Name: Abacha (African Salad)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 porsjoner
Cuisine: nigerian
Ingredients: 250 g dried abacha shredded; 120 ml palm oil; 0,5 ts potash dissolved in 2 tbsp water; 1 stk. yellow onion thinly sliced, divided; 0,5 stk. red onion thinly sliced; 50 g upe cooked, sliced (valgfritt); 2 stk. garden egg sliced (valgfritt); 1 stk. bouillon cube vegan, crushed; 1 stk. habanero pepper minced; 1 ts ogili isi (valgfritt); 0,25 kopp utazi leaf chopped; 0,5 ts 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.

En original oppskrift av Forkin

Total tid: 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde egg. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

250 gdried abacha, shredded
120 mlpalm oil
0,5 tspotash, dissolved in 2 tbsp water
50 gupe, cooked, sliced(valgfritt)
2 stk.garden egg, sliced(valgfritt)
1 stk.bouillon cube, vegan, crushed
1 stk.habanero pepper, minced
1 tsogili isi(valgfritt)
0,25 kopputazi leaf, chopped
0,5 tssalt

base

1 stk.yellow onion, thinly sliced, divided

garnish

0,5 stk.red onion, thinly sliced

Utstyr

chopping board · large bowl · knife

Fremgangsmåte

Trinn for trinn

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

Hold den god

Oppbevaring

Store leftover abacha in an airtight container in the refrigerator.

Oppvarming

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