African Salad I
If you've got abacha (shredded dried cassava), fresh fish fillets and ponmo (cooked cow skin), you're most of the way to this seafood: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the abacha in cold water for about 10 minutes until softened, then drain thoroughly and set aside; if using very dry abacha, briefly cover with just-boiled water instead, then drain.
- Season the fresh fish with a little salt and chopped onion, then poach gently in lightly salted water for 8 to 10 minutes until the flesh is opaque and flakes easily, reaching at least 63 C; lift out, flake, and reserve the cooking liquid.
- Dissolve the edible potash in 4 tablespoons of warm water, let any grit settle, then pour the clear liquid into a large bowl with the palm oil and stir vigorously until the mixture thickens to a smooth yellow paste.
- Stir the ground crayfish, ground pepper, and ground ehu seeds into the palm oil paste, loosening with a spoonful or two of the reserved fish liquid until it coats easily.
- Add the drained abacha, sliced ponmo, and ugba to the bowl and fold everything together until every strand is evenly coated and bright orange.
- Gently fold in the flaked fish and sliced garden eggs, then taste and adjust with salt; serve at room temperature garnished with sliced onion and extra garden egg.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does African Salad I take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
African Salad I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: African salad and meat.jpg by Beendy234, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.