Abacha (african Salad)

Ingredients(for 1 medium bowl (about 350g per serving))

• 2 cups Dried cassava flakes (Abacha)
• 2 tablespoons Palm oil (unrefined red palm oil)
• 4 small Garden eggs (African eggplant) (sliced) - optional
• 1/2 cup Ugba (fermented African oil bean slices) - optional
• 1/4 cup Stock fish (pre-soaked and shredded) - optional
• 1/4 cup Dry fish (deboned and shredded) - optional
• 2 tablespoons Crayfish (ground)
• 1 small Onion (thinly sliced)
• 2 Fresh pepper (blended or chopped)
• 1/2 teaspoon Potash (food-grade, edible) (optional, for oil emulsification) - optional
• to taste Salt
• 1/4 cup Scent leaves or parsley (chopped) - optional

Instructions

1. 1

   Soak the dried cassava flakes (Abacha) in lukewarm water for 10 minutes until softened. Drain and set aside.

   10 minutes

   Do not oversoak to avoid mushy texture.

2. 2

   In a small bowl, mix palm oil with a pinch of potash (if using) to achieve a bright orange, thick consistency.

   2 minutes

   Use food-grade potash sparingly; too much can alter taste.

3. 3

   Add ground crayfish, chopped pepper, and salt to the palm oil mixture. Stir well to combine.

   2 minutes

   For extra flavor, add a dash of stock powder.

4. 4

   In a large bowl, combine the softened Abacha, sliced onions, ugba, stock fish, and dry fish.

   3 minutes

   Toss gently to keep the cassava flakes intact.