Abacha and Ugba are known as African salad, a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba, on the other hand, is fermented African oil bean seed. The African salad is one delicious meal that you will fall in love with after a first taste. The native taste is so distinct, making it palatable to be enjoyed by all tribes in Nigeria. This palatable dish is best served with Palm wine which is a local Nigerian beverage, although you can enjoy it with any drink of your choice. Let’s get to the kitchen to get this dish rolling.

Ingredients

1 cup, Palm Oil
6 Garden Eggs, diced
400g Abacha, (dried shredded cassava)
Vegeta Onion
100g Ugba, sliced
1tbsp Garden Egg leaves, finely chopped
1/4 Tsp Ngu water (Ngu is the ashes of the palm fruits that can replace potash)
Iru (Optional)
Diced Kpomo
Tiger Ehuru Powder
Fresh Fish
Larsor Fish Seasoning
Tiger Chilli Pepper Powder to taste
2 tbsp ground Crayfish
Boiling water
Salt to taste

Read more << https://www.tigerfoods.com/abacha-recipe/