Abacha

Ingredients

• 4 big handfuls of dried Abacha (dried shredded cassava / tapioca strips)
• 1 big cooking spoon of palm oil
• 1 small piece of potash (akanwu / kaun) — about the size of a marble
• 2 big handfuls of ugba (sliced oil bean / ukpaka)
• 2 big handfuls of stockfish (okporoko), soaked and flaked
• 1 big handful of dried crayfish, ground
• 3 fresh garden eggs (African eggplant), sliced
• A small handful of utazi leaves, finely sliced into thin strips
• 2 fresh Atarodo (hot chilli peppers), finely chopped or blended
• 1 big onion, thinly sliced
• 2 seasoning cubes (Knorr or Maggi), crushed
• Salt to taste
• 1 handful of fresh ehuru (calabash nutmeg), ground — optional but traditional
• Sliced boiled eggs or ponmo (cow skin) — optional garnish

Method

1. 01

   Soaking the Abacha. Place the dried Abacha strips in a large bowl. Pour enough warm (not boiling) water over them to completely submerge. Soak for 5 to 7 minutes until the strips are soft and pliable but not mushy. They should have a slight chew to them. Drain very thoroughly in a colander, pressing out excess water. Set aside.

2. 02

   Preparing the palm oil Dressing. Place the small piece of potash (akanwu) in a small bowl with 2 big tablespoons of water. Stir until the potash partially dissolves into a murky liquid. Strain through a fine sieve to remove grit. In a separate large mixing bowl, pour the palm oil. Add the strained potash liquid to the palm oil and stir vigorously — you will notice the palm oil immediately turns a bright, vivid yellow-orange colour and thickens slightly. This chemical reaction between the potash and palm oil is the defining technique of Abacha preparation and gives the dish its characteristic colour and emulsified texture.

3. 03

   Building the Salad. To the palm oil and potash mixture, add the ground crayfish, crushed seasoning cubes, finely chopped Atarodo and salt. Stir well to combine everything into a thick, well-seasoned dressing.

4. 04

   Combining. Add the drained Abacha strips to the dressing bowl. Add the soaked, flaked stockfish and the ugba. Using your hands or a large spoon, toss everything together very thoroughly so every strip of Abacha is evenly coated with the yellow palm oil dressing.

5. 05

   Adding Garnishes. Add the sliced garden eggs, sliced onion rings and sliced utazi leaves. Toss gently one more time. Taste and adjust salt and seasoning. The salad should be bold, slightly spicy, tangy from the utazi and rich from the palm oil.

6. 06

   Plating and Serving. Transfer to a serving platter or bowl. Garnish with sliced boiled eggs, extra sliced onion rings, more utazi strips and sliced ponmo if using. Serve at room temperature — Abacha is never served hot.

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