There's only one kind of salad that i'll never complain about eating, heck, i'll gladly go on an African Salad diet and you wont hear a squeak for me.
It is an Igbo delicacy and it is delicious and very easy to throw together and doesn't require a lot of ingredients. Here's how;
Abacha (Shredded Dried Cassava)
Ugba (Shredded Oil Bean Seed)
Sliced Okazi (optional)
1 Teaspoon Dried Efura/Ehuru
1/4 Cup Palm Oil
1 Tablespoon Crayfish (optional)
Salt and 1 Seasoning Cube
Yes, traditional Abacha doesn't have okazi anywhere in the recipe, but i'm from Ohafia in Abia State, and we have our okazi variation of the typical Abacha recipe, so i just throw it all together. Feel free to leave it out if you like.
For those of you who have never made Abacha before, Abacha is really hard and brittle so the first step would be to soften it.
Submerge abacha in water in a bowl and set aside.
In another bowl pour 1/4 cup of palm oil. Dissolve 1 tablespoon of akanwu with 3 - 4 tablespoons of water. If your akanwu is in solid form and not powder, add a little extra water and allow it to dissolve the akanwu.
Add the akanwu water to the palm oil until the oil thickens and turns to a lighter shade of orange. Be careful with how much akanwu you add, as it has laxative properties.
Add salt, pepper, crayfish, seasoning cube and efura and mix properly. It is always easy to season your oil and get a proper distribution than to do it afterwards.
After the abacha has been soaking for about 10 minutes, it should have softened properly. You will notice that it has become slightly transparent and when you bite it, it'll just have just a little bit of resistance. You certainly won't be able to snap and break it like you would have been able to prior to soaking it.
Add abacha, ugba and okazi into the oil.
Mix properly until fully coated. Taste for seasoning.
Serve with fried or smoked fish and fresh sliced onions and enjoy!
The only thing missing was a tall glass of cold palm wine...