Abacha African Salad

Ingredients

• 500 g dried cassava flakes, abacha
• 150 ml palm oil
• 2 tablespoons powdered potash, akamu, dissolved and strained, optional traditional thickener
• 2 tablespoons ground crayfish
• 2 tablespoons ground or whole ogiri, optional
• 1/2 cup ugba, sliced
• 1 small red onion, sliced
• 2 red peppers, chopped
• 2 Scotch bonnet peppers, chopped
• 1 teaspoon salt
• 1 seasoning cube
• 1 tablespoon utazi, shredded
• 100 g cooked kpomo, optional
• 1/2 cup warm water

How to make it

1. Soak dried abacha in hot water for a few minutes until soft but still firm. Drain thoroughly.
2. Dissolve potash in water and strain carefully to remove particles. Use only a small amount.
3. Mix palm oil with the strained potash gradually until the oil becomes lighter and thickens slightly.
4. Add crayfish, ogiri, seasoning cube and salt.
5. Fold in abacha, ugba, onion, pepper, utazi and kpomo.
6. Mix gently so the cassava flakes remain intact. Taste and adjust salt and pepper.
7. Serve at room temperature with grilled fish, boiled egg or extra kpomo if desired.