How to Make Abacha (African Salad) Step By Step

Soak dried abacha in warm water until it softens, ensuring it remains springy and not soggy.

Once softened, rinse the abacha and drain it, then set aside.

In a mortar, pound together some ulu and fresh scotch bonnet, then set aside.

In a bowl, dissolve potach powder in water, then strain out the excess water and discard it.

In a clean pot or pan, pour in palm oil and add the potach solution without turning on the heat.

Stir the palm oil and potach solution until the oil thickens and turns a bright yellowish orange color.

Add ground pepper, uru, ground crayfish, seasoning cubes, and salt to the palm oil mixture and mix well to combine.

Add the washed abacha to the mixture and gently fold it in to let it absorb the flavors.

Turn on the heat to warm the abacha slightly before serving.

In a separate pan, heat palm oil and sauté onions for one minute.

Add chopped pepper mix to the pan, season with salt and seasoning cubes, and fry on low heat for one minute.

Toss in diced pomo and fish, cooking on low heat for 5 minutes or until well combined with the pepper mixture.

Serve the abacha warm or chilled, adding toppings such as onions, garden eggs, and garden egg leaves, along with the peppered pomo and fish.

Equipment Needed

Dietary

Allergens