Abacha: Learn How to Make Yours

To prepare Abacha, a popular Nigerian dish, you will need the following ingredients and follow these steps:


  • 1 medium-sized dried cassava (Abacha)
  • 1 cup of palm oil
  • 2 tablespoons of ground crayfish
  • 2 tablespoons of ground pepper (or to taste)
  • 1 medium-sized onion, finely chopped
  • 1-2 stock cubes (Maggi or Knorr)
  • 1 teaspoon of potash (akanwu) or baking soda
  • Garden egg leaves or spinach leaves (a handful), thinly sliced
  • Utazi leaves (a few), thinly sliced (optional)
  • Salt to taste
  • Optional toppings: Ugba (oil bean), garden egg, kpomo (cow skin), and fish or meat of your choice


  1. Preparation of Abacha:
    • Begin by soaking the dried cassava (Abacha) in cold water for about 15-20 minutes until it becomes soft. Drain and rinse it thoroughly to remove any sand or impurities.
  2. Making the Potash Solution:
    • In a separate bowl, dissolve the potash (akanwu) or baking soda in some water. Be cautious when using potash; use just a little and ensure it’s well dissolved. It should give the water a slightly brownish color.
  3. Rinse the Abacha Again:
    • Pour the potash solution over the Abacha and let it sit for about 3-5 minutes. This helps to soften the Abacha further. Afterward, rinse the Abacha thoroughly with cold water to get rid of the potash solution.
  4. Mixing the Ingredients:
    • In a large mixing bowl, combine the rinsed Abacha with the palm oil, ground crayfish, ground pepper, and chopped onions. Mix well until all the ingredients are evenly incorporated.
  5. Adjust the Taste:
    • Taste the Abacha and adjust the seasoning by adding salt and crumbled stock cubes to your preference. Be cautious with the salt, as you can always add more if needed.
  6. Incorporate the Leaves:
    • Gently fold in the sliced garden egg leaves (or spinach) and utazi leaves if you’re using them. These add freshness and color to the dish.
  7. Serve with Toppings:
    • Abacha is often served with various toppings, such as Ugba (oil bean), garden egg slices, kpomo (cow skin), and a choice of fish or meat. Arrange your desired toppings on the Abacha.
  8. Serve and Enjoy:
    • Abacha is best enjoyed fresh and can be served as a standalone meal or as a side dish. It’s a delightful and flavorful dish with a unique taste.

Remember that Abacha is a versatile dish, and you can adjust the ingredients and toppings to suit your taste. Enjoy your homemade Abacha!

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