Nigerian African salad (Abacha and Ugba) recipe

Abacha and also known as African salad, is a cassava-based dish from the Igbo tribe of Eastern Nigeria. It is serve as in between meal, main meal to visitors at home or parties.

Abacha is one such meal that is always considered on any occasion or event organized by the Igbos.

This is because it is delicious and festive. However, it has gradually become a Nigerian food that people of all tribes are interested in eating more often.

 Abacha is prepared with cassava. The cassava tubers are cooked till done then sliced with a special grater.

The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.

Your African Salad will not be complete without Ugba. Ugba, also known as Ukpaka, is made from oil bean seeds.These seeds are cooked for several hours then sliced, washed and left to ferment a little bit.

The key to making a good African Salad is to make sure that all the ingredients are well incorporated.


400g Abacha (dried shredded cassava)

1 cup, Palm Oil

6 Garden Eggs, diced

Stockfish- 10 pieces, spiced and cooked

10 pieces of Kpomo, spiced and cooked

100g Ugba, sliced

1tbsp Garden Egg leaves, finely chopped

1/4 tsp Potash

1 Seasoning cube

Chilli Pepper to taste

2 tbsp ground Crayfish

Boiling water

Salt to taste


Season and cook the stockfish and kpomo

Soak the abacha in cold water for about 10minutes

Drain out the cold water, pour boiling water over it and quickly drain out the water

Let it sit in a colander for about 5minutes

Dissolve the potash in water and then stir with the palm oil in a pot

Place on heat and add the pepper, crayfish and seasoning

Stir properly then add the ugba,chopped garden eggs,the stockfish and kpomo

Add the add abacha and mix properly allowing all the ingredients to blend

Garnish with chopped garden egg leaves

Add salt to taste

Your delicious African salad is ready. Enjoy!

All photos credit: pinterest images

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