Abacha Recipe (African/ Nigerian Salad)

abacha - cassava - dried - igbo - ibo - food - nigerian - recipe - traditional

The main ingredient in Abacha is dried shaved cassava. The cassava is re-hydrated with water and combined with spices and seasonings.  Traditionally, abacha can be served with ponmo (cow skin) and/or roasted fish.

2 cups Abacha (dried Shredded cassava)
1 Dried Fish*
1/4 cup Palm Oil
1/2 teaspoon Akaun *Cooking Potash*
3 Tablespoons Crayfish
1/2 bulb small onion (chopped)
1/4 cup chopped scented leave
Maggi and Salt to taste


  • Soak  abacha in hot water till  soft (25-30mins). Drain.
  • Bleach palm oil for 5 minutes on medium heat. set aside to cool
  • De-solve the akaun in 1 tablespoon of  hot water. set aside
  • In a bowl, combine the bleached oil and akaun solution. whisk until slightly thickened. Add the dried fish, crayfish, softened abacha, onions, maggi and salt .Combine thoroughly. Taste and adjust for seasoning.
  • Sprinkle on scent leaf just before serving


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By |February 24th, 2011|3 Comments


  1. […] Abacha (for the igbos) […]

  2. Melissa Anaetoh October 27, 2014 at 12:05 pm - Reply

    The first time I made this for my husband I think he fell in love a second time. As a Canadian woman, your website is my best friend!! This weekend I made this again with Ponmo & Ugba and it was heaven. Thank you!!

    • 9jafoodie
      9jafoodie October 27, 2014 at 8:50 pm - Reply

      That is such great feedback.. Happy cooking!

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