How To Make Abacha | Best Nigerian African Salad - Video

Soak abacha in cold water for 10-15 minutes until softened.

Drain the abacha and set aside.

Heat palm oil in a pot over low heat until it becomes clear.

Add chopped onions to the oil and sauté until translucent.

Stir in crayfish, pepper, and salt, cooking for 2-3 minutes.

Add the soaked abacha to the pot and mix well.

Incorporate ugba and mix gently to combine.

Add seasoning cubes and adjust salt to taste.

Fold in sliced vegetables, fish, and bitter leaf.

Allow the mixture to sit for 5 minutes to meld flavors.

Serve garnished with sliced tomatoes and cucumber.

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