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Abacha & Ugba (African Salad)

Name: Abacha & Ugba (African Salad)
Total time: 30m
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 3 cups dried abacha (cassava shreds), soaked 5 minutes in warm water and drained; 1 cup ugba (sliced fermented oil bean); 1/2 cup palm oil; 1 tsp potash dissolved in 2 tbsp water; 2 tbsp ground crayfish, 1 tbsp ground ehu; 1 scotch bonnet, chopped; 1 small onion, sliced; 150g smoked fish, flaked; garden eggs and leaves to serve

Igbo cassava shavings tossed with fermented oil-bean ugba, palm-oil paste, garden eggs and smoked fish — a beloved no-cook delicacy.

30m 4 servings Easy

Ingredients

• 3 cups dried abacha (cassava shreds), soaked 5 minutes in warm water and drained
• 1 cup ugba (sliced fermented oil bean)
• 1/2 cup palm oil
• 1 tsp potash dissolved in 2 tbsp water
• 2 tbsp ground crayfish, 1 tbsp ground ehu
• 1 scotch bonnet, chopped; 1 small onion, sliced
• 150g smoked fish, flaked; garden eggs and leaves to serve

Method

Step 1 of 425%

Whisk palm oil with potash water until it thickens into a yellow paste.

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1
Whisk palm oil with potash water until it thickens into a yellow paste.
2
Stir in crayfish, ehu, pepper, sliced onion, ugba and stock cube; mix well.
3
Fold the drained abacha through the sauce until evenly coated and orange.
4
Top with smoked fish and serve with sliced garden eggs and ugba leaves.