THE MAISON
Igbo • Southeastern Nigerian Culinary Heritage

Classic Abacha

Igbo African Cassava Salad

Delicate cassava ribbons and fermented oil bean folded into a creamy palm-oil dressing with ground crayfish, aromatic spices and the distinctive character of fresh utazi.

PREPARATION

30 minutes

COOKING

25 minutes

TOTAL TIME

25 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 1 pound dried abacha, also called shredded cassava
  • 8 ounces fermented and sliced ugba, also called African oil bean
  • 8 ounces cooked cow skin, cut into bite-sized pieces
  • 6 ounces dried stockfish, soaked, cooked and deboned
  • ½ cup natural red palm oil
  • 1 teaspoon food-grade potash, also called akanwu or kaun
  • ¼ cup warm water for dissolving the potash
  • ¼ cup ground crayfish
  • 1 teaspoon ground ehuru
  • 1–2 habanero peppers, finely blended or adjusted to taste
  • 1 teaspoon ground Cameroon pepper
  • 1 teaspoon premium sea salt, adjusted to taste
  • ½ cup warm stock from the cooked stockfish or cow skin, as needed
  • 1 small red onion, thinly sliced into rings
  • ¼ cup finely sliced utazi leaves
  • Garden eggs and fresh garden-egg leaves for serving, optional
THE MAISON METHOD

Preparation Method

  1. Soften the abacha: Place the dried abacha in a large bowl and cover it with warm—not boiling—water. Soak for 8–10 minutes, or until the cassava ribbons become tender but retain a pleasant bite.
  2. Cool and drain: Transfer the softened abacha immediately into cool water to stop further softening. Rinse thoroughly, drain in a colander and set aside.
  3. Prepare the ugba: Rinse the fermented oil-bean strips under cool running water. Simmer them gently in fresh water for approximately 5 minutes, then drain thoroughly.
  4. Prepare the proteins: Ensure the cow skin is tender and cut into bite-sized pieces. Remove all bones and tough skin from the softened stockfish, then break it into small pieces.
  5. Prepare the potash solution: Dissolve the food-grade potash in ¼ cup of warm water. Allow the sediment to settle, then carefully pour the clear liquid into a separate bowl, leaving the sediment behind.
  6. Emulsify the palm oil: Pour the palm oil into a large mixing bowl. Add the clarified potash solution gradually, one teaspoon at a time, stirring continuously until the oil thickens and changes to a creamy orange color. Stop adding the solution once the desired consistency is reached.
  7. Season the dressing: Stir the ground crayfish, ground ehuru, blended habanero, Cameroon pepper and sea salt into the palm-oil emulsion.
  8. Adjust the consistency: Add the warm stock gradually, stirring until the dressing is smooth and creamy but not watery.
  9. Add the savory elements: Fold the cow skin, stockfish and drained ugba into the dressing until everything is evenly coated.
  10. Combine with the abacha: Add the drained cassava ribbons in batches and toss gently until every strand is lightly coated without becoming compressed or broken.
  11. Finish the salad: Fold in half of the sliced utazi and a small portion of the red onion. Taste and adjust the salt, pepper or dressing consistency as needed.
  12. Rest and serve: Allow the salad to rest for 5–10 minutes so the flavors settle. Transfer it to a calabash and finish with the remaining utazi and red-onion rings. Serve with garden eggs and garden-egg leaves, if desired.

A NOTE FROM THE MAISON

Maison Notes

Warm water softens abacha quickly. Check the ribbons frequently and transfer them to cool water as soon as they become tender so they do not turn mushy.
Use only food-grade potash intended for cooking. Add the clarified solution gradually because only a small amount may be needed to emulsify the palm oil.
Classic Abacha may be served at room temperature or slightly warm. It pairs beautifully with grilled or fried fish, chilled palm wine or a favorite refreshing drink.

PLEASE NOTE

Allergen Information

Contains fish and shellfish from the stockfish and ground crayfish. Check all packaged seasonings before use. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Premium Dried Abacha

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