Entree: Nigeria – Igbo Southeast – Abacha and Ugba (Shredded dried cassava salad tossed with fermented oil-bean seed and a spicy palm-oil dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 4 cups (320 g) dried shredded cassava (abacha)
- 1 cup (150 g) ugba (fermented oil-bean slices), sliced
- 1/2 cup (120 ml) palm oil
- 1/8 tsp (1 g) potash (kaun) dissolved in 2 tbsp (30 ml) warm water
- 8 oz (225 g) smoked mackerel, boned and flaked
- 3 tbsp (20 g) ground crayfish (dried shrimp powder)
- 2 Scotch bonnet peppers, finely chopped
- 1 small red onion, thinly sliced
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tsp (5 g) salt or to taste
- 1 bouillon cube (about 4 g), crushed (optional)
- 1/4 cup (60 ml) warm water or fish stock to loosen if needed
- 1/2 cup (15 g) utazi leaves or fresh spinach, thinly sliced (optional)

Instructions

1. Place abacha in a large bowl and pour enough warm water to cover; let soak 5–10 minutes until pliable but not mushy, then drain in a colander and set aside.
2. In a small bowl, dissolve potash in 2 tbsp (30 ml) warm water; pour the potash solution into the palm oil and whisk until the oil turns bright yellow and slightly thickened; set aside.
3. Flake the smoked mackerel, removing bones; if using stockfish or dry fish instead, soak and shred before using.
4. In a large mixing bowl combine the drained abacha, ugba, flaked smoked fish, ground crayfish, chopped peppers and sliced onion.
5. Pour the palm-oil mixture over the abacha mixture and toss thoroughly so the oil coats everything; add lime juice, salt, and crushed bouillon if using, then taste and adjust seasoning.
6. If the salad is too dry, add up to 1/4 cup (60 ml) warm water or fish stock and toss again; fold in utazi or spinach if using.
7. Allow the abacha to sit 10–15 minutes for flavors to meld, then serve at room temperature as a filling main course.