If you’ve ever been to a wedding in the East, a traditional ceremony, or just spent time in an Igbo household, you already know the magic of Abacha. Also called African salad, it’s not your typical leafy salad. It’s made with rehydrated cassava (abacha), shredded oil bean (ugba), and a spicy palm oil dressing that brings heat, smoke, tang, and a deep, traditional flavor you can’t get anywhere else.
Abacha is served slightly warm or room temperature, often with a side of fried fish or kpomo (cow skin), sometimes garnished with garden eggs and utazi leaves for that bitter bite that balances the whole plate.
I grew up watching aunties and street vendors in Enugu whip this together so fast your head would spin—but every spoonful was packed with flavor. It’s a dish that brings people together: friends hanging out with palm wine, family celebrations, or just lunch that makes your mouth water and your face sweat (in a good way!).
The best part? Once your ingredients are prepped, Abacha is quick to assemble and doesn’t require any actual cooking. Just mix and serve.
Let’s make this iconic Naija salad the right way—from scratch, with all the love and flavor it deserves.
Why You’ll Love This Recipe
This is not your average salad. Here’s what makes Abacha a must-try:
- Bold, spicy flavor: The combination of palm oil, crayfish, pepper, and ugba gives this dish its unforgettable kick.
- No cooking required: Just soak, shred, mix, and serve.
- Traditional, cultural goodness: This dish is rooted in Igbo heritage and tastes like home.
- Customizable: Add kpomo, fried fish, stockfish, or garden eggs—whatever you love.
- Naturally gluten-free and dairy-free: Perfect for anyone avoiding those ingredients.
- Meal or snack: Serve it as a light lunch, side dish, or party food with palm wine on the side.
And then there’s the texture—chewy, soft, slightly crunchy, with pops of smoky fish or meaty ponmo. It’s the kind of meal you eat slowly, savoring every bite.
Even better? It’s super budget-friendly and great for feeding a crowd. Perfect for picnics, traditional weddings, family dinners, or even a solo plate when you just want something deeply satisfying and full of flavor.
Prep Time and Servings
- Prep Time: 25–30 minutes
- Cook Time: 0 (just soaking and assembling!)
- Total Time: About 30 minutes
- Servings: 4–6
Nutrition per serving (approximate):
- Calories: 320
- Carbs: 45g
- Protein: 8g
- Fat: 12g
- Fiber: 6g
Note: This varies based on what protein you add (e.g., fish or kpomo).
Ingredients
Here’s what you’ll need for a classic Abacha and Ugba combo:
Main ingredients:
- 2 cups abacha (dried shredded cassava)
- 1 cup ugba (oil bean), shredded
- 1/2 cup palm oil
- 1 tsp potash (kaun / akanwu), dissolved in water
- 2 tbsp ground crayfish
- 1–2 tsp ground pepper (scotch bonnet or chili)
- 1 small onion, thinly sliced
- 2 seasoning cubes (Maggi or Knorr)
- Salt, to taste
Optional garnishes/add-ins:
- Kpomo (cow skin), boiled and sliced
- Stockfish or dry fish, soaked and deboned
- Fried mackerel or Titus fish
- Utazi leaves, thinly sliced (for a bitter bite)
- Garden eggs (African eggplant), sliced
- Fresh scent leaf or basil (optional)
Pro tip: Don’t skip the ugba—it gives that real-deal traditional taste!
Step-by-Step Instructions
1. Soak the Abacha
- Place 2 cups of abacha in a large bowl.
- Cover with warm water and soak for 10–15 minutes, or until soft but not mushy.
- Drain and rinse with cold water. Set aside.
Pro tip: Don’t oversoak! You want the abacha to stay a little firm and chewy.
2. Soften the Ugba
- Rinse the ugba in warm water 2–3 times to remove any bitterness or sand.
- Set aside. If it’s very tough, soak in warm water for 5 minutes.
3. Prepare the Palm Oil Base
- In a large mixing bowl, pour in 1/2 cup palm oil.
- Add a few spoonfuls of dissolved potash water (strained—no sediment!) and stir in one direction until the palm oil thickens and turns a bright orange/yellow color.
This is the “ncha” stage—it helps the oil emulsify and coat the abacha beautifully.
4. Add Seasonings and Flavors
To the palm oil mix, add:
- 2 tbsp crayfish
- 1–2 tsp ground pepper
- Sliced onions
- Seasoning cubes + salt
Stir until well combined and spicy-aromatic.
5. Mix in the Ugba and Extras
- Add in the shredded ugba, and stir well.
- If using kpomo, stockfish, or dry fish, add now.
- Mix until everything is coated in the spicy palm oil.
6. Add the Abacha
- Gently fold the soaked abacha into the mixture.
- Stir until well coated. Taste and adjust seasoning as needed.
7. Add Herbs and Garnishes
- Sprinkle in sliced utazi leaves (a little goes a long way).
- Add garden egg slices and more onions if desired.
- Top with fried fish or serve it on the side.
Optional: Add scent leaf or basil for a fresh, herbaceous twist.
8. Serve Immediately
- Serve slightly warm or at room temperature.
- Pair with cold palm wine, zobo, or any chilled drink.
- Enjoy with clean hands—Igbo style!
How to Serve
Abacha is best served the traditional way: room temp or slightly warm, on a wide plate or tray, shared among friends and family.
Classic Serving Combos:
- Topped with fried mackerel or Titus fish
- With a side of kpomo and stockfish
- Garnished with garden egg, utazi, and fresh onion rings
- With palm wine for full village vibes
Hosting a party? Serve in individual leaf bowls or lined ramekins for easy, aesthetic portions. Or lay it all out on a large tray and let guests dig in.
This is a dish for sharing, storytelling, and seriously delicious bites. Don’t forget the paper towels—it’s finger food approved.
Tips for Success
- Don’t oversoak the abacha: You want it tender but not soggy. If it feels too soft, rinse with cold water and drain well.
- Use fresh ugba: Make sure your oil bean is clean and soft. If it smells sour or is gritty, rinse and soak before using.
- Balance your potash: Too much akanwu can make the oil bitter or the mix slimy. Use just enough to thicken the oil.
- Adjust spice levels: Use scotch bonnet or chili flakes based on your heat tolerance.
- Add protein: Fried fish, stockfish, or ponmo take this from snack to full meal status.
- Serve fresh: While you can prep ingredients ahead, Abacha is best assembled and eaten the same day.
Variations
Make it your own with these delicious twists:
Seafood Lover’s Abacha
- Add smoked prawns, dry fish, or stockfish flakes.
- Use fresh scent leaf and diced tomatoes for a light, seafood-forward flavor.
Meat Lover’s Version
- Add boiled or grilled beef chunks.
- Swap in goat meat or spicy suya for a fusion twist.
Vegetarian Abacha
- Skip the fish and ugba.
- Add grilled mushrooms, tofu cubes, or more veggies like chopped cucumber and tomatoes.
Super Spicy Street-Style
- Add extra scotch bonnet or Cameroon pepper.
- Drizzle with hot pepper oil or ground pepper blend.
Tangy Twist
- Add a squeeze of fresh lemon or lime juice to the palm oil base for brightness.
Storage Tips
To store:
- Keep leftover Abacha in an airtight container in the fridge for up to 2 days.
- If using garden eggs or fried fish, store them separately.
To serve again:
- Bring to room temperature or warm slightly (do not microwave with fish).
- Stir well and adjust seasonings before serving.
Note: Once mixed, Abacha doesn’t freeze well—eat fresh for best taste and texture.
Special Tools
You don’t need much, but here’s what helps:
- Large mixing bowl: For building the salad
- Small bowl for potash water
- Sharp knife: For slicing onions and garden egg
- Wooden spoon or clean hands: For mixing
- Fine sieve: For straining potash water (no grit!)
Optional: banana leaves or traditional trays for serving, for that authentic village-style presentation.
FAQ
1. What is Abacha made from?
Abacha is made from dried, shredded cassava. It’s soaked in water to soften and becomes chewy and slightly stretchy.
2. What is ugba?
Ugba is oil bean, a fermented seed used in many Igbo dishes. It has a unique, earthy flavor and chewy texture.
3. What does potash do in Abacha?
Potash (akanwu) thickens the palm oil and gives the salad its signature creamy orange look. Just a little is enough—too much can taste bitter.
4. Can I make Abacha without ugba?
Yes—but it won’t have that signature smoky depth. You can sub in mushrooms, more crayfish, or just enjoy the abacha plain.
5. Is Abacha vegan?
It can be! Just skip the fish, meat, and crayfish. Use extra vegetables, mushrooms, or tofu.
6. Can I make Abacha spicy?
Absolutely—add extra chili powder, scotch bonnet, or pepper oil for heat.
7. How long does Abacha last?
Best eaten the same day. It can be refrigerated for up to 2 days but may lose its chewy texture.
8. What’s the difference between Abacha and Ugba?
Abacha is the cassava; Ugba is the oil bean. Many people use the names interchangeably, but they’re two different ingredients often mixed together.
9. Can I serve it cold?
Yes! It’s traditionally served at room temp or slightly warm, but chilled abacha can be very refreshing too.
10. Where can I buy Abacha and Ugba?
African or Nigerian markets will usually carry dried abacha and packaged ugba. Ask around locally or online!
Conclusion
And that’s it—your full guide to making Abacha, the iconic Nigerian salad that brings the heat, the chew, and the flavor bomb you didn’t know you needed. Whether you’re celebrating tradition, feeding a crowd, or just craving something deeply satisfying and bold, this recipe will always deliver.
Soak, stir, and serve it up with pride—this dish is a whole vibe.
Tag me on Instagram if you make it—I love seeing your plates full of culture and flavor. And don’t forget the palm wine.
