Abacha: African Salad, African Kitchen

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.

Minimum ingredients for making Abacha (African Salad)

3 handfuls abacha
2 cups ugba (ukpaka)
30 cl red palm oil
2 tablespoons Powdered Potash (food tenderizer)
Fish | Mackerel/Dry Fish/Stockfish
1 large Onion
Salt and dry pepper (to taste)
4 tablespoons ground crayfish
2 stock cubes (Maggi/Knorr)
1 teaspoon ground Ehu seeds (Calabash Nutmeg)

Abacha is a bye product of cassava