African Salad II
If you are looking for a reliable salad recipe, this African Salad II is one to keep: 17 ingredients, 9 simple steps, ready in roughly under an hour. Nothing about the method is tricky; follow the steps in order and it turns out the same every time. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 3 Handfuls abacha, shredded dried cassava
- 2 cup Ugba, ukpaka
- 30 Cl red palm oil
- 2 tbsp Powdered edible potash, food tenderizer
- 2 tsp Ground Ehu seeds, Calabash Nutmeg
- Habanero Pepper, to taste
- 4 tbsp Ground crayfish
- 2 Stock cubes (preferably Knorr brand), crushed
- 2 Onions, diced
- Ogiri, castor seed paste
- Other meat and vegetables for the Abacha
- Fish, mackerel/dryfish/stockfish
- Ponmo/kanda, cow skin
- 3 Fresh utazi leaves
- Salt, to taste
- Garden eggs, white eggplant
- Garden egg leaves
Method
- Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.
- Rinse the ugba with warm water.
- Dissolve the potash in water and sieve out any residual solids.
- Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning.
- Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.
- Mix in the ogiri, then add meat and fish if using.
- Mix in the abacha, allowing the ingredients to blend.
- Add sliced utazi and salt to taste.
- Garnish with chopped garden egg leaves and sliced onions.
Tips for the best African Salad II
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for handfuls abacha?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this African Salad II recipe hard to make?
It is rated hard: 17 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make African Salad II ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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