African Salad with Garden Eggs

Ingredients

• 2 cups cooked cassava flakes (abacha), prepared and drained
• 4 garden eggs, sliced
• 1 small cucumber, diced
• 2 medium tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup palm oil
• 1 tablespoon ground crayfish
• 1 teaspoon ground pepper
• 1 teaspoon seasoning powder
• 1/2 teaspoon salt
• 2 tablespoons ugba, optional
• 2 boiled eggs, optional

How to make it

1. Prepare and drain the cassava flakes until soft but not waterlogged.
2. Wash and slice the garden eggs.
3. Prepare the tomatoes, cucumber and onion.
4. Mix palm oil, crayfish, pepper, seasoning and salt in a bowl.
5. Add the prepared cassava flakes and toss until evenly coated.
6. Fold in garden eggs, tomatoes, cucumber, onion and ugba.
7. Taste and adjust seasoning.
8. Garnish with boiled egg if desired.
9. Serve immediately.