African Salad (abacha)

Name: African Salad (abacha)
Cuisine: Nigerian
Ingredients: Dry Cassava flakes; Blended crayfish; Sliced fresh bonnet peppers; Sliced onions; Potash; Fish; Ponmo; Tomatoes and pepper blended; Uziza leafs sliced; cubes Seasoning; Salt; Water; Garden egg leafs sliced; Garden eggs; Shredded oil bean

Foodiescene/ Pat's Kitchen @cook_11730583

Benin

The first time I tried making abacha was a flop, Lol. Reason being that I made the cassava flakes myself and didn't allow it get really dried. There was a taste of bitterness.
Well this time around I opted for already dried cassava flakes at the market and it Came out perfect. I also made friend with an Igbo girl who really put me through on how it's done.😋

Foodiescene/ Pat's Kitchen @cook_11730583

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Ingredients

Dry Cassava flakes
Blended crayfish
Sliced fresh bonnet peppers
Sliced onions
Potash
Fish
Ponmo
Tomatoes and pepper blended
Uziza leafs sliced
cubesSeasoning
Salt
Water
Garden egg leafs sliced
Garden eggs
Shredded oil bean

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Steps

1

Soak the cassava flakes in clean water for about 20minutes.
2

Wash the ponmo and cook separately
If using fresh fish, cut as desired and fry.
3

Heat little vegetable oil, sauté onions and fry the blended tomatoes and peppers. Add salt and seasoning cubes. Add the ponmo and fish. Set aside.
4

The cassava flakes would have soaked and doubled in size by now. Rinse and put in a sieve to drain water. Wash the leafs, place in a separate sieve to drain water. Set both aside.
5

Dissolve the potash as needed in little water, depending on how plenty your sauce should be.
6

Sieve the potash water in a bowl, add palm oil as needed, add the shredded oil bean, add seasoning cubes, blended crayfish, salt and stir thoroughly to form a thick and yellowish paste.
7

Add the cassava flakes, sliced peppers, onions and leafs, mixing everything thoroughly to combine. Place on heat to cook for like 2 minutes.
Serve along side the peppered ponmo, fish and sliced garden eggs..