Ingredients

- 500 g dried abacha (African salad strips)

- 2 tablespoons potash (akanwu)

- 1 cup palm oil

- 2 tablespoons ground crayfish

- 1 teaspoon ground ehuru (calabash nutmeg), optional

- 1–2 teaspoons ground pepper (to taste)

- Salt, to taste

- 2 seasoning cubes (optional)

- 1 cup ugba (oil bean seeds), washed

- 1 medium onion, thinly sliced

- Garden eggs, sliced (optional)

- Garden egg leaves or utazi leaves, thinly sliced

- Cooked stockfish, shredded (optional)

- Smoked fish, deboned (optional)

- Cooked kpomo, sliced (optional)

Instructions

1. Rinse the dried abacha thoroughly and soak it in warm water for 5–10 minutes until soft. Drain well and set aside.

2. Dissolve the potash in about ¼ cup of warm water. Allow any residue to settle, then carefully pour only the clear liquid into a bowl.

3. Pour the palm oil into a large mixing bowl. Gradually add the clear potash solution while stirring continuously until the palm oil changes to a thick, creamy yellow mixture.

4. Add the ground crayfish, pepper, ehuru (if using), seasoning cubes, and salt. Mix until well combined.

5. Add the softened abacha and toss until every strip is evenly coated.

6. Stir in the ugba, sliced onions, utazi or garden egg leaves, and any optional ingredients such as stockfish, smoked fish, kpomo, or garden eggs.

7. Mix gently to combine without breaking the ingredients.

8. Taste and adjust the seasoning if needed.

9. Serve immediately or allow it to rest for about 10 minutes so the flavors blend well.

Serving Suggestions

Abacha is best enjoyed fresh. It pairs well with grilled fish, or a chilled soft drink. Garnish with extra sliced onions, garden eggs.