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African Salad (Abacha and Ugba)

African salad is the Igbo dish of abacha and ugba, and it is a salad only in the loosest sense. Abacha is cassava that has been cooked, shredded on a special grater, soaked overnight, rinsed and dried in the sun. Ugba is fermented oil bean seed, cooked for hours, sliced, rinsed and left to ferment. Neither is cooked when the dish is assembled. That is the striking thing about it: almost the entire preparation happens off the stove. Palm oil is turned into a thick yellow paste by working it with potash solution, and everything else is folded into that paste in sequence. The order matters, and Igbo cooks are firm about it, because the components will not distribute evenly if they all go in together. It belongs to ceremony. At an Igbo wedding, abacha is reserved for the important guests, and it is served with chilled palm wine, which is the pairing anyone from the region will name. Despite being filling enough to be a meal, it is treated as a snack rather than a main course. It can be served cold or warmed briefly, and the choice between the two is a matter of household preference rather than correctness.

Les mieux notées

30 minMediumNigeria

Recette de FoodChef · Africook

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Easy Nigerian Fried Rice

Nigerian fried rice is party food, and it sits beside jollof rice on the table at every celebration where both appear. Where jollof is red and built on a cooked tomato and pepper base, fried rice is pale gold, coloured by curry powder rather than tomato, and studded with diced vegetables and liver. It is a Nigerian dish rather than a Chinese one, despite the shared name and the soy and oyster sauces that have entered the modern version. The rice is parboiled in seasoned meat stock so it takes flavour before it is ever fried, which is the opposite order to Chinese fried rice, and the vegetables go in raw at the end so they keep their bite and colour. Fried rice spice, sold as its own blend in Nigerian markets, is the thing to look for; curry powder is a different profile and contributors are firm on the point. Liver is the traditional protein and the part most often left out abroad. Fried until firm and diced small, it gives a mineral depth that nothing else in the dish supplies. Shrimp, chicken and beef all appear alongside or instead. It is served with fried plantain, moi moi, coleslaw and chicken, and at a Nigerian party it is served with jollof rather than instead of it.

Les mieux notées

50 minEasyNigeria

Recette de Amako Blessing · Africook

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African Salad (Abacha and Ugba)

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African Salad (Abacha and Ugba)

Easy Nigerian Fried Rice