Hello Hivers, how are you doing? In today's post I'll be writing on how to utilise cassava in making African Salad.
Cassava has grown to become a versatile staple food in most African countries. This is because it is very easy to grow, adaptable to different types of soil, highly productive, and plays a crucial role in providing food security.
In Africa, a wide variety of cassava-based food are consumed, one of which is African Salad known also known as Abacha.
Abacha is a type of food commonly known among the igbos in the south eastern part of Nigeria.
Steps taken in processing Abacha include:
- Obtaining fresh cassava tubers.
- Removing of the outer skin of the cassava tubers using knife.
- Thoroughly rinsing the peeled cassava to remove dirt.
- Boiling the cassava for about 15 mins until it's partially cooked.
- Allowing the cassava to cool slightly, it is then shredded into little strips using a grater.
- The shredded cassava is soaked in water for about 24hrs to reduce it's starch, then placed thingy on a dry surface under direct sunlight, allowing it to dry completely.
- Once completely dried, it is carefully packaged in an airtight sack to avoid breakage and pests.
