Abacha: African cassava salad

Ingredients

• 3 handfuls of cassava (dried cassava in strips)
• 2 cups of ugba (ukpaka, fermented seeds)
• 30 cl of red palm oil
• 2 tablespoons of potassium chloride powder
• 2 teaspoons of ground nutmeg (Calabash nutmeg)
• Habanero chili pepper, with a spicy flavor
• 4 tablespoons of dried, ground shrimp
• 2 bouillon cubes, crumbled
• 2 onions, diced
• ogiri (fermented castor bean seed paste)
• Your choice of meat or fish (e.g., mackerel, dried fish, or stockfish)
• ponmo (beef skin), optional
• 3 fresh leaves of mint
• salt, to taste
• eggplant (also known as garden eggs) and its leaves, for the filling

Soak the abaca in cold water for 10 minutes to soften it, then pour boiling water over it and drain.

Rinse the eggplant under warm water.

Dissolve the potash in a small amount of water and filter to remove any remaining solids.

In a saucepan, combine the potash water and palm oil until you have a yellowish paste. Place over heat and add the fish, chili peppers, and ground shrimp.

Add the bouillon cubes, diced onion (reserve some), and the ugba, then remove from the heat.

Add the ogiri, then the meat, fish, and ponmo (if using).

Add the abacha and mix well to ensure it is evenly coated.

Add the finely chopped and drained zucchini, and season with salt to your liking.

Garnish with chopped eggplant leaves, slices of white eggplant, and onion.