11/10/2025
Abacha is a traditional Nigerian dish, particularly popular among the Igbo people. It is made from processed, shredded, and dried cassava tubers that are often cooked and mixed with palm oil, vegetables, and various proteins like fish or meat. Abacha is known for its unique texture and flavour, often served with spices, seasonings, and other ingredients like ugba (fermented oil bean seeds). It is a beloved dish in Nigerian cuisine, often enjoyed on special occasions or as a snack.
To make Abacha, you will need the following ingredients:
• Abacha: 2-8 cups of processed, dried, and shredded cassava
• Palm Oil: 100-300ml
• Potash: 1-2 teaspoons of edible potash (akanwu) mixed with water.
• Ugba (or Ukpaka): 2 cups of fermented oil bean seeds.
• Fish/Meat: Stockfish, dry fish, mackerel, or other protein sources
• Crayfish: 2-4 tablespoons of ground crayfish
• Seasoning: Salt, pepper, seasoning cubes, and other spices to taste
To prepare Abacha, follow these steps:
• Soak dried Abacha in water for 3-5 minutes, then drain and set aside.
• Prepare Palm Oil Base: Mix potash water with palm oil to form a thick, yellowish paste. Add ground crayfish, pepper, and seasoning powder.
• Add the softened Abacha to the palm oil mixture and stir until well coated.
• Mix in ugba, fish, meat, and other desired ingredients.
• Garnish with sliced garden eggs, utazi leaves, and/or boiled eggs.
You can serve Abacha with a chilled drink or palm wine.
Remember to use fresh Ugba for a more authentic flavour. Also use the potash in moderation to avoid bitterness. Smoked fish, shrimp, or suya beef can add unique twists. Lastly, add more or less pepper to suit your taste.
