Nigerian African salad with cassava (Abacha)

1. Peel the cassava, remove the woody central fibre and boil it for 30 minutes until tender; drain, cool and shred into long matchstick-thin strips.

2. Soak the cassava strips in cold water for 10 minutes, then drain thoroughly in a sieve.

3. Soak the dried fish in hot water for 5 minutes, then remove the bones and flake it into small pieces; cut the ugba into thin strips, slice the red onion into thin rings and chop the scotch bonnet very finely.

4. Dissolve the baking soda in 2 tablespoons of water in a small bowl, pour it into the palm oil and stir until it thickens into a yellow, creamy paste.

5. Stir in the salt, chilli, ugba and fish, then add the cassava strips and toss well until all are coated in the yellow sauce.

6. Serve at room temperature topped with the red onion rings.

Tip: Abacha (African salad) is a festive and evening favourite of the Igbo in south-eastern Nigeria, often served with a chilled drink. Ugba (fermented oil bean slices) gives its characteristic, slightly tangy flavour; if you can't get it, use sliced green olives. Instead of palm oil, sunflower oil mixed with a little smoked paprika works too.