Seasonal Salad Around the World 2025
3.3.3 Africa: Nigeria, Angola, South Africa
2025/06/20
In Search Of World's Hidden Tastes
3.3.3 Around Africa, Explore Seasonal Salads
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.
Africa represents a rich history of adaptation, trade, and resourcefulness. while regional differences are pronounced, the use of local ingredients and traditional cooking techniques remains central to the continent's culinary identity. Central Africa, East Africa, North Africa, Southern Africa and West Africa each have distinctive dishes, preparation techniques, and consumption modes.
Nigeria is a country in West Africa. Nigerian cuisine, like West African cuisine in general, is known for its richness and variety. Many different spices, herbs, and flavourings are used in conjunction with palm oil or groundnut oil to create deeply flavoured sauces and soups often made very hot with chilli peppers.
Angola is a country on the west-central coast of Southern Africa. Angolan cuisine in its modern shape is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil.
Angolan cuisine is a vibrant mix of flavors, featuring dishes like funge, a staple made from cassava flour, and moamba de galinha, a rich chicken stew considered the national dish. Other popular options include calulu, mufete, kissaca, and mukua sorbet.
South African cuisine is a vibrant mix of flavors and influences, often called the "Rainbow Cuisine," reflecting its diverse cultural heritage. Key influences include Indigenous cooking styles, Dutch and British colonization, Cape Malay traditions, and Indian cuisine. Popular dishes include boerewors, bobotie, biltong, and braais (barbecues).
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
One should choose food to eat according to the seasons. Food is seasonal whereas salad is also seasonal.
Now we depart for Nigeria, Angola, and South Africa, explore their seasonal salads sharing with everyone.
▲ Seasonal Salad 36：
Nigerian Abacha African Salad + Tilapia
Abacha African salad, also known as African Salad, is a traditional Nigerian dish that is particularly popular among the Igbo people of southeastern Nigeria. This vibrant and flavorful dish is made from shredded cassava tubers, ugba, palm oil, crayfish, and spices. It is typically enjoyed as a snack, side dish, or even a main meal and a symbol of Igbo hospitality. Abacha is renowned for its unique taste and texture, combining a variety of ingredients to create a delicious and nutritious meal.
Ingredients (5 serving)
. 300 g Abacha (dried shredded cassava)
Ingredients (5 serving)
. 300 g Abacha (dried shredded cassava)
. 100g Ugba(Ukpaka)
. 200 ml Palm Oil
. 200 ml Palm Oil
. 2 tablespoonful ground Crayfish
. 1 teaspoon ground Ehuru(calabash nutmeg)(optional)
. 1 level teaspoon ground Potash(akaun)
. 1 Stock cube/ powder(seasoning cube)
. 1 teaspoon ground Ehuru(calabash nutmeg)(optional)
. 1 level teaspoon ground Potash(akaun)
. 1 Stock cube/ powder(seasoning cube)
. Ogiri Igbo(African natural seasoning)
. 1 large or 2 small Onions
. To taste Chili Pepper/ any hot pepper
. To taste Chili Pepper/ any hot pepper
. (to taste) Salt
. 1 tablespoonful finely chopped Garden Egg leave.(You can use
thinly sliced utazi leaves or spinach leaves as an alternative)
. Boiled Dried fish or Stockfish
. 1 tablespoonful finely chopped Garden Egg leave.(You can use
thinly sliced utazi leaves or spinach leaves as an alternative)
. Boiled Dried fish or Stockfish
. Kpomo or Kanda (cow skin)
. Tilapia fresh fish
Steps (20 minute)
1. First wash, season and cook the kpomo(slice the kpomo into tiny bits). Soak the dry prawns in hot water to soften them a bit and strain. If you have not done this yet, also cut the fresh fish and fry. Also shred the boiled dried fish / stock fish. Then set all aside for later use.
2. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. Rinse the Ugba in lukewarm water, strain and set aside. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color
3. Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. Then pour the abacha into a sieve and let the water strain.
4. Slice one onion bulb into rings, and dice or pound the other onion bulb. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to change from orange to yellow and the mixture becomes a thick paste
5. Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.
1. First wash, season and cook the kpomo(slice the kpomo into tiny bits). Soak the dry prawns in hot water to soften them a bit and strain. If you have not done this yet, also cut the fresh fish and fry. Also shred the boiled dried fish / stock fish. Then set all aside for later use.
2. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. Rinse the Ugba in lukewarm water, strain and set aside. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color
3. Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. Then pour the abacha into a sieve and let the water strain.
4. Slice one onion bulb into rings, and dice or pound the other onion bulb. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to change from orange to yellow and the mixture becomes a thick paste
5. Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.
Tip: don't leave the abacha for too long on heat, or you will end up with ''Abacha pottage''.
6. You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended.
7. Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish. Enjoy!
6. You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended.
7. Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish. Enjoy!
Fennel
▲ Seasonal Salad 37：
Angolan Limão e Salada de Funcho
Lemon Fennel Salad
Angolan cuisine is a culmination of several cultures. According to history records, the Angolan food culture was strongly influenced by the Portuguese colonization that started in the 16th century. This recipe is a perfect example as it combines fennel and Parmesan cheese — ingredients used widely in Italian cuisine. The Lemon Fennel Salad is often served as a side dish to main meals such as fish dishes like grilled prawns or a barbecued fish, but can also be enjoyed by itself as a light lunch or dinner option.
This traditional Angolan side dish combines only six ingredients, but it is very flavorful. The combination of lemon and Parmesan cheese is pleasant and goes well with many main meals. Lemon Fennel Salad is a great option for fish lovers, but it can also be enjoyed by itself as a light lunch or dinner.
A beautifully simple salad to make. Fennel has a unique light flavor that is a perfect accompaniment to the spicy shrimp dish called Cosa Cosa Camarão. The simple lemon vinaigrette could be used on any salad for a light refreshing change.
Ingredients
· 1 fennel bulb, sliced thinly including the fronds
· ¼ cup lemon juice, freshly squeezed
· 2 Tablespoons olive oil
· ¼ teaspoon salt
Ingredients
· 1 fennel bulb, sliced thinly including the fronds
· ¼ cup lemon juice, freshly squeezed
· 2 Tablespoons olive oil
· ¼ teaspoon salt
. sugar to taste
· ¼ cup parmesan cheese, freshly grated
Instructions
1. Put the sliced fennel fronds in a bowl.
2. Whisk together the lemon juice, olive oil and salt.
3. Sprinkle the fennel with the parmesan cheese
4. Dress the fennel with the lemon vinaigrette and toss lightly
5. Serve
· ¼ cup parmesan cheese, freshly grated
Instructions
1. Put the sliced fennel fronds in a bowl.
2. Whisk together the lemon juice, olive oil and salt.
3. Sprinkle the fennel with the parmesan cheese
4. Dress the fennel with the lemon vinaigrette and toss lightly
5. Serve
Cosa-Cosa Camarão (Hot-Hot Prawns)
Hot hot prawns are a traditional Angolan recipe is super easy and perfect for any barbecue. Peri-peri is a hot chile that was brought to Africa from the Portuguese, the sauce can be used on any kind of poultry, pork ribs and of course shrimp.
Ingredients
· 1 -2 lbs. About 36 large prawns or shrimp, peeled and deveined
· 1 teaspoon sea salt
· 2 limes, juiced
· 6 Tablespoons Peri-Peri Sauce
· 12 Wooden skewers
For the Sauce
· 4 to 8 fresh hot chilies. If you cannot find Peri-Peri chilies in your city, you can substitute Thai bird, red jalapeno, arbol, cayenne or tabasco.
· 2 garlic cloves, minced
· 1 lemon, juiced
· Pinch of salt
· ½ cup to 1 cup olive oil, depending on how thick or thin you want the sauce.
Instructions
1. For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days. The sauce should keep for up to 1 month in the refrigerator.
2. For the prawns/shrimp:
Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
3. Put the wooden skewers to soak in water. (So they will not burn on the grill).
4. When the prawns/shrimp are done marinating, toss them with the lime juice.
5. Put 3-4 prawns/shrimp on the skewer
6. Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
7. Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
8. Serve immediately with the reserved peri-peri sauce for dipping.
Ingredients
· 1 -2 lbs. About 36 large prawns or shrimp, peeled and deveined
· 1 teaspoon sea salt
· 2 limes, juiced
· 6 Tablespoons Peri-Peri Sauce
· 12 Wooden skewers
For the Sauce
· 4 to 8 fresh hot chilies. If you cannot find Peri-Peri chilies in your city, you can substitute Thai bird, red jalapeno, arbol, cayenne or tabasco.
· 2 garlic cloves, minced
· 1 lemon, juiced
· Pinch of salt
· ½ cup to 1 cup olive oil, depending on how thick or thin you want the sauce.
Instructions
1. For the Sauce: Coarsely chop the peppers and discard stems, taking care to use gloves when handling the very hot peppers.
Place the chilies, their seeds, the garlic, lemon juice and salt plus the desired amount of oil into a food processor. Puree the mixture and place into a glass jar and let flavors meld for several days.
2. For the prawns/shrimp:
Toss the peeled and deveined prawns/shrimp into a bowl with the sea salt and set aside for 45 minutes.
3. Put the wooden skewers to soak in water. (So they will not burn on the grill).
4. When the prawns/shrimp are done marinating, toss them with the lime juice.
5. Put 3-4 prawns/shrimp on the skewer
6. Brush the prawns/shrimp with the peri-peri sauce, reserving some for dipping.
7. Grill the prawns/shrimp on a medium high heat for just a couple of minutes per side until they turn pink. Do not overcook.
8. Serve immediately with the reserved peri-peri sauce for dipping.
▲ Seasonal Salad 38：
South African Chakalaka Salad
Chakalaka is a South African dish and a staple throughout the country. It contains chopped veggies, tomatoes, beans, and plenty of seasonings. It creates an amazing relish to top other dishes or as a standalone side.
Usually, people serve it mostly during celebrations or gatherings, and it is a must-have during braais (South African barbecues). Legend has it that men working in the goldmines invented this recipe. They would mix up whatever vegetables they had with canned beans for a fast, easy, and tasty relish to pair with starchy sides.
Usually, people serve it mostly during celebrations or gatherings, and it is a must-have during braais (South African barbecues). Legend has it that men working in the goldmines invented this recipe. They would mix up whatever vegetables they had with canned beans for a fast, easy, and tasty relish to pair with starchy sides.
Ingredients
· 3 tbsp oil
· 1 onion finely chopped
· 2 cloves garlic crushed
· 50 g ginger finely grated
· 2 tbsp mild curry powder
· 1 red pepper finely chopped
· 1 yellow pepper finely chopped
· 5 large carrots (unpeeled but scrubbed and topped and tailed) grated
· 2 tbsp tomato purée
· 400 g can chopped tomatoes
· 2 sprigs fresh thyme leaves only
· 400 g can baked beans
· Salt and pepper to taste
Instructions
1. To a pan over medium heat, add the oil. Then add onion and sauté until translucent and softened.
2. Add garlic, ginger and curry powder. Stir to combine.
3. Add peppers. Cook for 2 mins.
4. Add carrots. Stir to combine and ensure they’re coated in curry powder.
5. Add tomatoes and tomato paste. Stir to combine.
6. Cook mixture for 5-10 mins. Mixture should be well combined and thickened slightly.
7. Add baked beans and fresh thyme. Simmer for 5 mins.
8. Remove from heat. Can be served hot or cold
· 3 tbsp oil
· 1 onion finely chopped
· 2 cloves garlic crushed
· 50 g ginger finely grated
· 2 tbsp mild curry powder
· 1 red pepper finely chopped
· 1 yellow pepper finely chopped
· 5 large carrots (unpeeled but scrubbed and topped and tailed) grated
· 2 tbsp tomato purée
· 400 g can chopped tomatoes
· 2 sprigs fresh thyme leaves only
· 400 g can baked beans
· Salt and pepper to taste
Instructions
1. To a pan over medium heat, add the oil. Then add onion and sauté until translucent and softened.
2. Add garlic, ginger and curry powder. Stir to combine.
3. Add peppers. Cook for 2 mins.
4. Add carrots. Stir to combine and ensure they’re coated in curry powder.
5. Add tomatoes and tomato paste. Stir to combine.
6. Cook mixture for 5-10 mins. Mixture should be well combined and thickened slightly.
7. Add baked beans and fresh thyme. Simmer for 5 mins.
8. Remove from heat. Can be served hot or cold
Roosterkoek
Roosterkoek (literally grill cake – say “roor-stir-cook” ) is the traditional bread to accompany a braai or BBQ. The roosterkoek are simply balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill. There are other traditional braai breads (e.g. potbread), but these require a cast iron three-legged pot with a flat base, whereas all you need for roosterkoek is some dough and a fire.
Ingredients
· 300 g plain flour
· 10 ml instant yeast
· 5 ml salt
· 15 ml sugar
· 30 ml sunflower oil
· 180-200 ml warm water
Instructions
1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.
Ingredients
· 300 g plain flour
· 10 ml instant yeast
· 5 ml salt
· 15 ml sugar
· 30 ml sunflower oil
· 180-200 ml warm water
Instructions
1. Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
2. Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
3. Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
4. Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.
Next, Seasonal Salad Around the World 2025
4.1.7 Europe: Russia, Croatia, Slovenia
Publisher： Chef Kar Delight
