This cassava salad recipe is an ode to Ozoz of Kitchen Butterfly. A few years ago, Ronke of 9jafoodie and I went to Ozoz’s house where we ate to our hearts replica and her pot not ever ran dry. I was dangerously stuffed that day but alongside strong food and remarkable memories but this particular dish stuck out to me so much.
Ingredients for Cassava Salad
Periodically we had it alongside coconuts on a rainy day. We ate it together with a flavorful fish including tons of pepper and onions or salted pork.
Growing up in an efik household, we grew up eating cassava but in larger chunks and it was called “Edita Iwa”. My memory of cassava furthermore spans to Queens College were the igbo teachers following school will arrangement a bowl of abacha that had some fish (generally fried mackerel), drenched in palm oil, peppers, and a vegetable together with a slight bitter record called utazi, onions and bob’s your uncle.
Nigerian cuisine is so transparent and I reflect the newness of a dish is heavily founded in a creators experiences of other dishes. Enjoy my cassava salad or the countless variations of it I assist at my events.
My cassava salads have original bell peppers, green apples, pomegranates, sesame seeds, now and then a garlic dressing or a smoky aioli made using bleached palm oil.
Let it to cool then mix the ingredients in.
Chop your apples and bell peppers and mix in including the cassava then attach your coconut, crabmeat and lemon juice.
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If your cassava is dry, apply hot water to rehydrate it by soaking it till its soft again. Then insert your parsley, pomegranate and your dressing and then at endure sprinkle your sesame seeds to garnish. Provide your cassava salad cool.
200g Cassava thin slices (Renewed or Dehydrated) – Abacha
4 Tablespoons of Cooked Crab Meat (You can swap using a cooked protein of preference)
1 Green Apple
1/2 Green, Red, Yellow Bell Peppers
1/2 cup of Pomegranates
2 Tablespoons of Lemon Juice
2 Tablespoons of Chopped Parsley
1 cup of Sweetened Coconut
2 Teaspoons of Sesame Seeds (Diverse)
2 Tablespoons of Garlic Dressing
Inspired by Ozoz, I decided to survey the depth of freshness in the salad a bit further and furthermore pair together with smoky/gamey notes. I have played using smoked guinea fowl, smoked chicken, consistent chicken, prawns, crabmeat for the milder flavours and at times just coconut.
Source: Cassava Salad
