Abacha (African Salad)
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover abacha in an airtight container in the refrigerator.
Best eaten cold or at room temperature; not suitable for reheating.
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