Very popular in the south eastern part of Nigeria, Abacha is a nutritious delicacy which can be prepared in 15 minutes and just requires purely natural components: Cassava flakes, palmoil, cray fish, Ugba, etc.

The Enugu cuisine, also referred to as African Salad, is a wholesome meal first served to visitors. It is golden yellow in color, garnished with some greens and ugba in brown. The meal is usually accompanied by some kpomo and/or fried or smoked fish.


  • 3 handfuls Abacha
  • 2 cups Ugba
  • 30 cl red palm oil
  • 2 tablespoons powdered potash (food tenderizer)
  • Fish | Mackerel/Dry Fish/Stockfish
  • 2 onions
  • Salt and habanero pepper (to taste)
  • 4 tablespoons ground crayfish
  • 2 stock cubes (Knorr)
  • 2 teaspoons ground Ehuru seeds (Calabash Nutmeg)
  • Garden Eggs.
  • Garden Egg leaves
  • Ogiri Igbo (castor seed paste)
  • 3 Fresh Utazi leaves (Gongronema latifolium)
  • Ponmo / Kanda (cow skin)


  • Soak the dry fish in cool water and set aside to soften.
  • Soak the abacha for 2 minutes in cool water and put in a sieve to drain.
  • Rinse the stockfish and cook till soft. I use a pressure pot for this. Debone when it is soft.
  • Mix the edible potash with some water, stir and set aside.
  • When the dry fish is soft, clean and debone. Then break into small pieces.
  • Slowly decant the liquid from the edible potash into the palm oil and stir at the same time and you will see the palm oil thicken and turn yellow. Make sure that the edible potash sediments do not go into the pot.
  • Add the stock cubes (crushed), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and mix well.
  • Add the abacha, ukpaka, pieces of dry fish, diced garden eggs and mix well.
  • Taste and only add salt if necessary.
  • You can warm it up a little bit before serving. It can also be served at room temperature.