Nigerian Abacha (African Salad)

To prepare Nigerian Abacha, start by soaking 500 g of Abacha in slightly hot water for about 10-15 minutes until soft. In a separate bowl, mix 60 mL of liquid potash with 0.5 cup of red oil until it thickens. Then, add ugba, ground ewuru, Scotch bonnet pepper, black pepper, Maggi seasoning, crayfish, and salt to this mixture. Drain the soaked Abacha and combine it with the mixture, adding chopped onions and garden egg leaves. Finally, garnish with cooked cowskin (kpomo) and fried mackerel fish.

Yes, Nigerian Abacha is gluten-free as it is made from dried shredded cassava, which does not contain gluten. This makes it a great option for those with gluten intolerance or celiac disease.

If you don't have liquid potash, you can use natural palm fruit ash or unripe plantain peel ash liquid extract as a healthier alternative. These substitutes will help achieve a similar thick consistency in your Abacha.

To store leftover Nigerian Abacha, place it in an airtight container and refrigerate. It can last for up to 3 days in the fridge. When ready to eat, you can enjoy it cold or reheat it gently on the stove.

Nigerian Abacha pairs well with a variety of dishes. You can serve it alongside grilled meats, fried plantains, or a fresh vegetable salad. It also complements spicy stews or soups, enhancing the overall flavor of your meal.