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Roots and tubers from South-east Nigeria
Cassava roots are peeled, boiled briefly, cut into thin shreds and soaked in water for about three days, with the water changed every 12 hours, then dried in the sun until brittle. The dry shreds are softened in water and dressed with oil, vegetables, fish and ugba to make African salad.
| Cassava roots, freshly harvested | Peeled, washed and cut into chunks 7.0–8.0 cm long[okocha2023] |
| Potable water | For boiling, then for soaking; the soak water is replaced every 12 h[okocha2023] |
| Vegetables, oil, fish, pepper and seasoning | Added when the shreds are made into salad[olanbiwoninu2026] |
Total time across the recorded steps: 3 days
What changes: Peeled cassava chunks are boiled briefly
Output: cooked cassava chunks.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cassava roots are peeled, boiled briefly, cut into thin shreds and soaked in water for about three days, with the water changed every 12 hours, then dried in the sun until brittle. The dry shreds are softened in water and dressed with oil, vegetables, fish and ugba to make African salad. Made in 5 steps over 3 days. The longest step, wash and soak, changing the water, takes 3 days (Okocha K.S 2023). Lactococcus does most of the fermenting.
| Main step | 3 daysReported[okocha2023] | Wash and soak, changing the water |
|---|---|---|
| Temperature | 100 °CReported[okocha2023] | Peel, cut and boil the roots |
Abacha is boiled before it is shredded and soaked, and it is dried into brittle shreds that are softened in water when the salad is made. Dike and colleagues studied it together with fufu and garri, two other cassava-based fermented foods of Nigeria.
Cassava must be processed to remove cyanide. Abacha from three yellow-cassava varieties made this way measured 1.51–4.28 mg/kg in one study, below the 10 mg/kg WHO benchmark the authors cite. FAO says simple boiling is not always reliable and that soaking for 18 to 24 hours can cut cyanide by about half, so do not skip or shorten the soak. All 10 ready-to-eat African salads bought from vendors in Enugu carried Vibrio, and some carried Salmonella, S. aureus and E. coli. The authors point to unhygienic handling, unsafe water and poorly washed vegetables.
Hazards the sources name: Vibrio spp., Salmonella spp., Staphylococcus aureus and Escherichia coli in ready-to-eat African salad from 10 Enugu vendors.
Every number is labelled with how it is known. How this atlas is made
Ajuzieogu and colleagues (2022) call African salad a delicacy most loved by the Igbo of south-eastern Nigeria, and say the name "African salad" is thought to come from the Igbo idea that a salad holds raw, fresh vegetables eaten without further cooking (they cite Oranusi and colleagues, 2013). A 2024 BusinessDay feature says abacha began as a way for the Igbo to keep leftover cocoyam slices, shaved thin, sun-dried and stored, and that the method later changed into the cassava dish. The studies cited on this page describe cassava only.
