Watersoaked Cassava Salad

Watersoaked Cassava Salad
Watersoaked Cassava Salad Watersoaked Cassava Salad

This salad is inspired by something that was not even perceived as a salad, that used to be made by some students of King’s college, Budo (Uganda). It basically consisted of steamed cassava mixed with sardines or mackerels, the ingredients most readily available, then. In this case, we shall “raise standards” a bit by including some other ingredients.


2 servings
15 min
15 min


  1. The picture here shows raw uncooked cassava.
  2. Cut the cassava, cooked & cold into small cubes, chop the tomatoes, paprika, cucumber and onion
  3. Add the fish with its oil to the cassava, add the salt, pepper, water and mix, without overdoing it.
  4. That is all. Serve fresh


This is a good way of making use of left over cassava from the previous previous meal, turning into a very nutritious quick-to-make salad.

You can vary the taste by adding some 2 – 3 spoonfuls of mayonnaise – in fact, replace the fish with this as it would otherwise be fatty.
This salad is a bit “heavy” and is sufficient for a complete “cold” meal for one person or is enough for 2 portions.
*”Watersoaked” was King’s College, Budo [ http://www.kingscollegebudo.sc.ug/ ] jargon for steamed cassava, which was sold in the local school market or sometimes cooked in the dining hall.
Some people prefer tuna to sardines for salads …
Please share your experience, how you probably made this salad taste better or even your own recipes.
In places where cassava does not naturally grow such as in parts of Europe, you can probably get it in shops selling African or Asian food items.

Read more about cassava here: http://en.wikipedia.org/wiki/Cassava
Meanwhile, the other day, this headline in the New Vision Newspaper caught my eye: Man-like cassava tuber causes panic in Arua
I hope you also do not panic … when you see what was causing the panic. It is quite astounding what superstition can do. 😉

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