African Salad
Nigerian African Salad, or abacha, tosses shredded cassava with ugba, palm oil dressing, dried fish, crayfish, garden egg, onion, pepper, and utazi leaves. It is bright, savory, and textured.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Soak abacha briefly in warm water until pliable, then drain well.
Whisk palm oil with a little potash water if using until it turns glossy and orange.
Season with crayfish, chile, salt, and shredded dried fish.
Toss in abacha, ugba, onion, garden egg, and sliced utazi leaves.
Serve at room temperature with extra fish and greens on top.
π· Perfect Pairings
Complete your meal with these
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