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Some few months, media houses reported that people are dying and falling sick after eating Abacha.

Because, we understand that African Salad aka Abacha is one of the best foods in the whole wide world, we have decided to bring you the recipe.

  play (Shredded Cassava)



400g Abacha (dried shredded cassava)

100g Ugba (Ukpaka), sliced

250ml Palm Oil

4 Big Garden Eggs

3 tablespoonful finely chopped Garden Egg leaves

2 tablespoonful ground Crayfish


Kanda (cow skin)

Fresh Fish (Titus Fish)

1 teaspoon ground ehuru(calabash nutmeg)..optional

1 teaspoon ground iru /Ogiri .. optional

1 level teaspoon Potash(akaun)


2 small onion bulbs

Fresh pepper

Salt to taste

  play (Kamdora)



Water Before you start: First wash, Season and cook the kanda and the stockfish and slice them into tiny bits.

Cut the fresh fish into rounds and Fry. T

hen set all aside Dissolve the akaun (potash) in little water and pass through a sieve to remove particles.

Set the liquid aside for later use.

Rinse the Ugba in lukewarm water, drain and set aside.

Next, place the abacha in a bowl, pour cold water to cover it and allow for about 30 minutes.

Then pour the abacha into a sieve and drain out the water.

Slice one onion bulb into rings, and dice the other onion bulb.

Grind some fresh pepper and dice some.

Pour the palm oil into a clean dry pot, add the potash water and mix until the color begins to turn yellow and the mixture becomes a thick paste.

Add  the crayfish, grinded pepper, diced onions, ground ehuru (calabash nutmeg), ogiri, knorr cube and mix thoroughly

Next, add the ugba(ukpaka),chopped garden eggs, the cooked stockfish and the kanda. Mix well until all the ingredients are well blended.

Finally, add the drained Abacha and salt to taste. Mix thoroughly.

Place on low heat, until warm. Add the sliced garden egg leaves, stir well and transfer to a serving plate.

Garnish the prepared Abacha (african salad), with the onion rings, diced pepper and fried fresh fish…


This recipe was culled from kamdora.com

ALSO READ: You need to try this Cocoyam with Garden Egg Spicy sauce

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