African Salad

Ingredients

• 3 cups of cassava (dried and grated)
• 20 cl of red palm oil paint
• 2 tablespoons of commercially available potassium powder
• 2 tablespoons of ground 'Ehu' seeds (calabash nutmeg)
• habanero peppers, to your liking
• 4 tablespoons of chopped shrimp
• 2 Knorr bouillon cubes, reduced to powder
• 2 onions, diced
• Ogiri (chestnut flour puree)
• Fish (herring, dried fish, salted fish)
• Beef leather (ponmo, kanda)
• 3 fresh leaves of mint
• salt, to taste
• white eggplant
• Leafy green vegetables

Rinse the chopped abaca in cold water for 10 minutes, until it softens. Pour boiling water over it and drain.

Rinse the eggplant under warm water.

Dissolve the potash in water and filter to remove any solid particles.

Mix the potash water with the palm oil paint in a pot until you have a yellow paste. Place on the stove and add the chili, pepper, shrimp, and spices.

Add the powdered bouillon, chopped onion, and ugba. Remove from heat.

Add the ogiri, then incorporate the meat and fish, if you are using them.

Add the abacha and mix well to ensure the ingredients combine properly.

Add pieces of cilantro and salt to taste.

Garnish with chopped leafy greens and sliced onions.