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.
Оригінальний рецепт від Forkin
- Загальний час
- 35 хв
- Порції
- 4
- Складність
- Середньо
Інформація про алергени: може містити яйця. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
Інгредієнти
- 250 gdried abacha, shredded
- 120 mlpalm oil
- 0,5 ч. л.potash, dissolved in 2 tbsp water
- 50 gupe, cooked, sliced(за бажанням)
- 2 шт.garden egg, sliced(за бажанням)
- 1 шт.bouillon cube, vegan, crushed
- 1 шт.habanero pepper, minced
- 1 ч. л.ogili isi(за бажанням)
- 0,25 склянкаutazi leaf, chopped
- 0,5 ч. л.salt
base
- 1 шт.yellow onion, thinly sliced, divided
garnish
- 0,5 шт.red onion, thinly sliced
Приладдя
chopping board · large bowl · knife
Спосіб приготування
Крок за кроком
- 1
Soak the dried abacha in warm water for 10-15 minutes until softened, then drain thoroughly.
Близько 15 хв
Примітка кухаря: 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.
Близько 1 хв
Примітка кухаря: 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.
Близько 2 хв
- 4
Add the softened abacha, half of the yellow onion, crushed bouillon cube, minced habanero pepper, and salt to the bowl.
Близько 2 хв
- 5
If using, add the upe, garden egg, and ogili isi.
Примітка кухаря: 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.
Близько 3 хв
Примітка кухаря: 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.
Близько 1 хв
Примітка кухаря: Utazi leaves provide a slightly bitter and aromatic contrast.
- 8
Serve immediately as a snack or light meal.
Правильне зберігання
Store leftover abacha in an airtight container in the refrigerator.
Best eaten cold or at room temperature; not suitable for reheating.