Nigerian Shredded Cassava Salad

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A beloved street snack from southeastern Nigeria, this salad is built from dried shredded cassava tossed with fermented oil bean seeds, fresh herbs, garden eggs, and a richly seasoned palm oil dressing. Light, earthy, and slightly tangy, it is traditionally eaten as a snack or light lunch across the Igbo states.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 3 gSugar
• 10 gProtein
• 420 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the salad

• 4 cups (about 250 g) dried shredded cassava (abacha)
• 1 cup (about 120 g) ugba (fermented oil bean seeds)
• 4 small garden eggs, quartered
• 1 medium red onion, thinly sliced
• 1 small bunch utazi or scent leaves, finely chopped
• 1 cup shredded ugu (pumpkin) leaves or baby spinach

For the palm oil dressing

• 4 tablespoons red palm oil
• 2 tablespoons ground crayfish
• 2 teaspoons ground dried African pepper, or to taste
• 1 tablespoon ground ehuru (Calabash nutmeg) or grated nutmeg
• 1 teaspoon potash (akanwu), dissolved in 2 tablespoons water and strained
• 2 stock cubes, crumbled
• 1 teaspoon salt, plus more to taste

Optional garnish

• 1/2 cup flaked smoked mackerel or stockfish
• 1 small cucumber, sliced

Directions

1. Place the dried abacha in a large bowl, cover with cool water, and soak for 5 to 7 minutes until just pliable but still slightly chewy; drain immediately in a colander and shake off excess water.
2. In a small bowl, whisk the palm oil with the strained potash water for about 30 seconds until the oil turns a vibrant orange and thickens slightly.
3. Stir the ground crayfish, dried pepper, ground ehuru, crumbled stock cubes, and salt into the seasoned palm oil until a thick, fragrant paste forms.
4. Transfer the drained abacha to a wide mixing bowl, drizzle the palm oil dressing over it, and toss gently with a wooden spoon so every strand is coated.
5. Add the ugba, garden eggs, red onion, utazi, and ugu leaves, then fold everything together until evenly distributed; taste and adjust salt and pepper.
6. Cover and let the salad rest for 5 minutes so the flavors absorb into the cassava.
7. Pile onto a serving platter, top with smoked fish and cucumber slices if using, and serve at room temperature.

Cook’s Notes

• Potash (akanwu) gives Abacha its signature alkaline tang; if you cannot find it, dissolve a small pinch of food-grade baking soda in water and use sparingly.
• Do not soak the cassava too long or it will turn to mush; drain as soon as the strands are pliable.
• For a heartier meal, fold in chopped boiled yam or serve alongside grilled fish.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; refresh with a handful of fresh herbs before serving again.
• Always strain the potash water to remove any grit before adding it to the palm oil.

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