African Salad
Discover the vibrant flavors of African Salad, a traditional delicacy from Nigeria that brings together shredded cassava (Abacha) and fermented oil bean seeds (Ugba) in a rich, tangy palm oil sauce. This no-cook dish is quick and easy, requiring just 20 minutes of prep time, making it perfect for weeknight meals or festive gatherings. Enhanced with ground crayfish, spicy pepper, and the smoky notes of deboned dry fish, this salad is a textural and flavorful masterpiece. Garnished with optional Utazi leaves and garden eggs, it offers a delightful contrast of bitterness and freshness. Whether served on its own or paired with chilled palm wine or grilled meats, African Salad is a celebration of authentic African flavors that’s both satisfying and culturally rich.
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Recipe Information
Ingredients
- 300 grams Abacha (shredded cassava)
- 100 grams Ugba (fermented oil bean seeds)
- 120 ml Palm oil
- 1 teaspoon Potash (food-grade)
- 2 tablespoons Ground crayfish
- 1 tablespoon Fresh pepper (blended or ground)
- 1 medium-sized Onion (sliced)
- 2 Garden eggs (optional, sliced)
- 5 leaves Utazi leaves (optional, for garnish)
- 1 small fish Dry fish (washed and deboned)
- 1 cube Stock cubes
- 0.5 teaspoons Salt
Instructions
Start by soaking the Abacha (shredded cassava) in warm water for about 10 minutes, or until soft. Drain the water and set the Abacha aside in a sieve to remove excess moisture.
Rinse the Ugba (fermented oil bean seeds) thoroughly in clean warm water and set aside.
In a small bowl, dissolve the potash in 2 tablespoons of water. Strain the liquid to remove any undissolved particles and discard the residue.
Pour the palm oil into a large mixing bowl. Gently add the potash solution and stir until the palm oil takes on a thick yellowish consistency. Be careful not to add too much potash as it can alter the flavor.
Add the ground crayfish, blended pepper, stock cube, and salt to the palm oil mixture. Stir well to combine all ingredients into a smooth sauce.
Add the drained Abacha to the palm oil mixture and mix thoroughly to ensure the Abacha is well coated in the sauce.
Gently fold in the Ugba, sliced onions, garden eggs (if using), and the deboned dry fish. Mix gently to combine all the ingredients evenly.
Taste the salad and adjust seasoning with salt or pepper as needed.
Serve the African Salad in individual bowls and garnish with Utazi leaves if desired. It can also be enjoyed with chilled palm wine or as a side dish to grilled fish or meats.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 38% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
