SnackSide Dish

Abacha (African Salad)

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

Оригинальный рецепт от Forkin

Общее время: 35 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать яйца. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

250 gdried abacha, shredded
120 mlpalm oil
0,5 ч. л.potash, dissolved in 2 tbsp water
50 gupe, cooked, sliced(необязательно)
2 шт.garden egg, sliced(необязательно)
1 шт.bouillon cube, vegan, crushed
1 шт.habanero pepper, minced
1 ч. л.ogili isi(необязательно)
0,25 стаканutazi leaf, chopped
0,5 ч. л.salt

base

1 шт.yellow onion, thinly sliced, divided

garnish

0,5 шт.red onion, thinly sliced

Инвентарь

chopping board · large bowl · knife

Приготовление

Шаг за шагом

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

Правильное хранение

Хранение

Store leftover abacha in an airtight container in the refrigerator.

Разогрев

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