African Salad (Abacha – Eastern Nigeria)
Ingredients:

Abacha (dried shredded cassava) – 3 cups

Ugba (oil bean slices) – 1 cup

Palm oil – 1/2 cup

Potash (a pinch dissolved in water)

Ground crayfish – 2 tbsp

Pepper – to taste

Onions – 1 (sliced)

Seasoning cubes and salt

Garnishes: garden eggs, fish, kpomo, boiled egg, or stockfish

Preparation Method:

Soak abacha in warm water for 10 minutes, then drain.

Mix palm oil with dissolved potash until it becomes thick and orange.

Add pepper, crayfish, onions, ugba, and seasoning. Mix well.

Stir in the abacha until fully coated.

Add garnishes and mix.

Serve warm or cold with fried fish or ponmo.