Abacha, also called “African Salad” originated from eastern Nigeria and made mainly with cassava, palm oil, and other assorted condiments. It is mostly eaten as a side dish and is very easy to make. Like most of our recipes, you can always get creative with our abacha recipe, making it to your personal taste.

Let’s cook!

INGREDIENTS
  • 5 Cups Abacha
  • 1½ Nosak Famili Palm Oil
  • 2 Cups Ugba
  • 1 Tablespoon Ogiri/Iru
  • 2 Cups Ugba
  • 2 Teaspoons Dry Pepper, Grounded
  • 2 Tablespoons Crayfish, Grounded
  • 1 Tablespoon Ground Ehu Seeds (Calabash Nutmeg)
  • 2 Seasoning Cubes
  • Salt to Taste
For Garnishing
  • Dry Fish/Smoked Fish/Fried Fish/Stock Fish
  • 1 Large Sized Ponmo
  • 1 Large Onion
  • 4 Garden Eggs
  • 3 Utazi Leaves
COOKING INSTRUCTIONS
  1. Dissolve the potash in lukewarm water. Stir well and set aside.
  2. Wash and cut your ponmo in small pieces. Add the washed dried/smoked fish if you’re using any. Cook for 10 minutes with a little salt. Drain the water and set aside.
  3. Soak the abacha in hot water for about 15 minutes until it softens.
  4. Rinse the ugba, wash and chop the utazi leaves and garden eggs. Slide the onions and set them aside.
  5. In a pot, add palm oil and stir in the potash water, making sure not to add the residue. Stir consistently till it forms a yellowish paste.
  6. Place on heat and add the ground ehu, pepper, crayfish, seasoning, diced onions, ugba and salt. Stir well and take off the heat.
  7. Add the ogiri and mix properly, then add the fish and ponmo.
  8. Add the abacha and mix properly allowing all the ingredients blend properly.
  9. Garnish with sliced utazi, chopped garden egg, and sliced onions.
  10. Serve abacha cold or warm.

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