Keto Abacha Salad (Jicama & Cabbage Base)
Keto African Salad (Jicama & Cabbage Base)
Yes, with a tweak: explicitly request jicama and cabbage as the base instead of cassava flakes. About 15g net carbs per serving, on the higher side for Nigerian food, so watch the portion.
What it is
A keto-adapted version of the classic African salad, replacing high-carb cassava with thinly sliced jicama and shredded cabbage. Mixed with fermented oil bean seeds (ugba), palm oil, potash, and spices, with optional smoked fish or ponmo.
Key ingredients
Jicama (substituted for cassava), shredded cabbage, ugba (fermented oil bean seeds), palm oil, potash (akanwu/kaun), crayfish, onions, habanero peppers, seasoning cubes, salt, optional smoked fish/ponmo.
How to make it keto
Explicitly request jicama and cabbage as the base instead of cassava flakes. Ensure no added sugar in the dressing.
Watch out for
Jicama contains moderate carbs, so portion control is important. Ugba itself has some carbs. Ensure potash is plain and not mixed with any sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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