How to make Nigerian Abacha (African Salad)
How to make Abacha (African Salad)
Cuisine: NigerianDifficulty: Easy4
servings30
minutes10
minutes40
minutesAbacha, popularly known as African Salad, is a cherished traditional dish from the Igbo people of southeastern Nigeria. Made from shredded, dried cassava, this flavorful salad is both satisfying and symbolic often served during gatherings, celebrations, or as a hearty snack on hot afternoons. What makes Abacha truly special is its bold mix of textures and flavors: chewy cassava strips, fermented Ugba (oil bean), spicy pepper, fragrant palm oil, and a variety of savory toppings like fish, kpomo, or boiled eggs. Light yet filling, Abacha is a perfect blend of culture, nutrition, and comfort a true testament to the richness of Nigerian cuisine.
Ingredients
Main Ingredients
2 cups Abacha (dried shredded cassava)
1/2 cup Ugba (fermented oil bean slices)
1 medium onion (sliced)
1 tablespoon ground crayfish
2 tablespoons palm oil
1 teaspoon potash (kaun or akanwu) dissolved in 2 tbsp water
1 seasoning cube
Salt to taste
Pepper (fresh or ground) to taste
Optional Additions (for richer taste and presentation)
Garden eggs (sliced)
Utazi leaves (sliced, for slight bitterness)
Fried or grilled fish (mackerel or tilapia)
Kpomo (cow skin), cleaned and diced
Boiled egg
Stock fish or dry fish (washed and soaked)
Ogiri (fermented locust bean – strong flavor)
Directions
- Soak and Prep Abacha
Soak the dried Abacha in warm water for about 10–15 minutes until it softens.
Drain the water and rinse thoroughly with cold water.
Place it in a sieve to drain fully and set aside. - Prepare Ugba
Rinse the Ugba in warm water to remove any smell or dirt (if store-bought).
Set aside. - Mix Palm Oil and Potash
In a large bowl, pour the palm oil.
Add the dissolved potash water gradually while stirring until the mixture turns yellowish and thickens (forms a paste-like base). - Combine Everything
Add crayfish, pepper, seasoning cube, and salt into the oil mixture.
Add in the sliced onions, Ugba, and optionally Ogiri for depth.
Stir well.
Add the softened Abacha into the mixture and combine thoroughly until well coated. - Add Extras (Optional but Recommended)
Mix in cooked kpomo, dry fish or stockfish, and slices of garden egg.
Garnish with utazi leaves, more onions, and boiled egg.
Serve with grilled or fried fish on the side.
Notes
- Too much potash can make the salad bitter and slippery. Use sparingly.
- Best served slightly warm or at room temperature.
Can be paired with Palm Wine, Zobo, or a cold soft drink. - Always taste before adding salt if using stockfish or Ogiri (both can be salty).
Abacha can be pre-soaked and refrigerated for quick assembly the next day.
For a fully vegan version, skip fish, crayfish, and kpomo.
