How to Prepare Abacha and Ugba (African Salad)


Abacha and ugba 1

After preparation, don’t forget to gulp it down with chilled palm wine ~winks~


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  • Abacha
  • Red oil
  • Dry pepper
  • Crayfish
  • onions
  • Salt
  • Ogiri (optional)
  • Seasoning cubes
  • Ehuru ( Calabash nutmeg)(optional)
  • Garden egg
  • Vegetables (garden egg leaves)
  • Ukpaka (Oil bean)
  • Fish
  • Powdered potash (food tenderizer) (optional)
  • Other ingredients as you may deem necessary.


  • Soak your Abacha in warm water for about 3 minutes ( the duration depends on the texture you want to achieve)
  • Pour the Abacha into a sieve to allow it drain the excess water.
  • Heat your onion a bit in oil.
  • Fry the dry pepper (optional) and grind
  • Fry your Ehuru and grind (optional)
  • Heat your crayfish a bit and grind
  • Pour the palm oil into a sizeable pot
  • Pour the mixture from the potash sediments ( sand may settle at the bottom, be careful not to pour it too)
  • Stir very well, you will see the mixture turn into a yellow paste
  • Pour the onion, crayfish, dry pepper, ehuru, and ogiri into the paste and stir.
  • Pour the abacha into the pot and stir
  • Add salt and seasoning cubes to taste.
  • Garnish with garden egg, vegetable, ukpaka, extra onions and fish
  • Your Abacha is ready to be served. Eat with chilled palm wine for the full effects.



Lifestabilizer is owned and managed by me! Adaora Nwobu. I am a wife and a mother of one cutie! I am a Nurse! It is a pleasure and great privilege to bring to you tips on HEALTH, FOOD AND FASHION.

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