Abacha na Ugba (Nigerian African Salad with Oil Bean)

How to Make It

1. 1

   Soak and Prepare the Abacha

   Place the dried cassava flakes in a large bowl and pour in enough cold water to fully submerge them. Soak for 10–15 minutes, checking periodically — the abacha should soften but still hold its shape with a slight firm bite. Do not over-soak or it will become mushy. Drain completely using a fine sieve and set aside.

   Tip: Cold water (not hot) preserves the texture and the resistant starch content that supports gut health and steady blood sugar.
2. 2

   Prepare the Potash Solution and Emulsify the Palm Oil

   Dissolve 1 teaspoon of food-grade potash (akaun) in 3 tablespoons of water and stir well. Strain the solution through a fine cloth or sieve to remove grit. Pour the red palm oil into a clean mixing bowl, then slowly drizzle in the strained potash solution while stirring vigorously. The palm oil will thicken, lighten slightly in colour, and emulsify into a creamy, coating consistency — this is the signature base of the abacha dressing.

   Tip: This emulsification step is what gives abacha its glossy, well-coated finish. Stir quickly and consistently for best results.
3. 3

   Cook and Shred the Stockfish

   If using stockfish, place the pre-soaked pieces in a small pot, cover with water, and boil with a pinch of salt and half an onion for 10–15 minutes until tender. Remove from heat, allow to cool slightly, debone carefully, and shred into bite-sized flakes. If using smoked mackerel instead, simply debone and flake by hand. Set the cooked protein aside.

   Tip: Stockfish is high in protein and low in fat — an excellent clinical choice for satiety and muscle support without excess calories.
4. 4

   Combine the Salad

   Add the drained abacha to the bowl of emulsified palm oil dressing. Toss well until every strand is evenly coated. Add the ugba (fermented oil bean), shredded stockfish, ground crayfish, ground ehuru, and the crumbled half seasoning cube. Mix thoroughly. Taste and adjust seasoning at this stage — the ugba and crayfish are already salty, so add salt cautiously.

   Tip: Fermented ugba is a probiotic-rich ingredient that supports microbiome diversity. Rinsing it lightly before use reduces excess sodium without removing its nutritional benefit.
5. 5

   Add Fresh Ingredients and Garnish

   Fold in the sliced garden eggs, red onion rings, shredded utazi leaves, and sliced fresh pepper. Gently toss to combine without breaking the garden egg slices. Transfer to a serving plate or bowl. Garnish the top with additional onion rings, a few torn scent leaves, and any remaining garden egg slices for visual appeal.

   Tip: Utazi leaves are medicinal — they have been shown to support blood sugar regulation and liver health. Their pleasant bitterness is a signal of their bioactive compounds.
6. 6

   Rest and Serve

   Allow the assembled abacha to rest for 5 minutes before serving so the flavours meld together. Serve at room temperature or slightly chilled. Abacha is best enjoyed fresh on the day of preparation but can be refrigerated (without the garden eggs and utazi) for up to 24 hours and garnished fresh before serving.

   Tip: For diabetic individuals, the resistant starch in rehydrated abacha has a lower glycaemic impact than freshly cooked cassava — making this a smarter cassava option.