Abacha (African Salad)

Ingredients

Dried shredded cassava (Abacha)

2 cups

Palm oil

1/2 cup

Stockfish, shredded

1 cup

Ugba (ukpaka), sliced

1/2 cup

Crayfish, ground

2 tablespoons

Ogiri (locust bean), crumbled

1 tablespoon

Uziza leaves, chopped

1/4 cup

Utazi leaves, shredded

1/4 cup

Garden egg leaves, shredded

1/4 cup

Onion, chopped

1 medium

Ground pepper

1 teaspoon

Salt

to taste

Stock cubes

2

Instructions

1. Soak the dried shredded cassava (Abacha) in cold water for 10 minutes, then drain and rinse thoroughly to remove excess starch.
2. In a pot, bring water to a boil and cook the soaked Abacha for about 5 minutes until it becomes soft but maintains its shape. Drain and set aside.
3. In a separate pot, heat the palm oil over medium heat. Once hot, add the chopped onions and sauté until they become translucent and fragrant.
4. Stir in the shredded stockfish, sliced ugba, ground crayfish, stock cubes, salt, and ground pepper. Mix well and allow to cook for 2-3 minutes to meld the flavors.
5. Add the cooked Abacha to the pot and mix thoroughly to ensure all ingredients are well combined and the Abacha is evenly coated in the palm oil mixture.
6. Gently fold in the shredded garden egg leaves, utazi leaves, and crumbled ogiri. Stir gently and cook for an additional 5 minutes to allow the flavors to meld together.
7. Remove from heat and garnish with chopped uziza leaves for an extra burst of flavor. Serve warm or at room temperature, allowing the flavors to shine.