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Abacha Festive Salad

Also known as Abacha Festive Salad (Igbo Wedding — Premium Version)

Wedding Abacha is the premium, lavishly garnished version of the Igbo African Salad prepared for the most important Igbo celebrations — particularly the traditional Igbo wedding (Igba Nkwu or Ime Ego). At an Igbo traditional wedding, Abacha is served to guests in individual bowls as a starter, and the quality and generosity of the Abacha is a matter of great family pride.

Abacha Festive Salad, Nigerian cooking

Ingredients

  • 5 to 6 big handfuls of dried Abacha (dried shredded cassava), soaked and drained
  • 4 big handfuls of the finest available ugba (oil bean / ukpaka), sliced
  • 3 big pieces of premium stockfish (okporoko), soaked and shredded
  • 2 big cooking spoons of the finest quality red palm oil
  • 1 big piece of potash (akanwu), dissolved and strained
  • 4 big handfuls of ground dried crayfish
  • 3 to 4 Atarodo (hot chilli peppers), blended
  • 2 big onions, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE WEDDING GARNISH:
  • A generous handful of fresh utazi leaves, very finely sliced
  • 6 to 8 boiled eggs, halved — for festive presentation
  • 6 to 8 fresh garden eggs (African eggplant), sliced
  • 1 big handful of ponmo (cow skin), cooked and sliced — optional

Method

  1. 01

    Soaking the Abacha to Perfection. Soak the dried Abacha in warm water for 6 to 7 minutes until soft but still with a pleasant bite. Drain very thoroughly — squeeze out all excess water by hand.

  2. 02

    Making the Yellow Wedding Dressing. Combine the palm oil with the strained potash solution. Stir vigorously until the most vivid, bright yellow possible is achieved. The yellow colour is a point of pride in wedding Abacha — the more vivid the yellow, the better.

  3. 03

    Seasoning the Wedding Dressing. Add ground crayfish, blended Atarodo, crushed seasoning cubes and salt to the yellow dressing. Mix thoroughly.

  4. 04

    Combining — Generously. Add the drained Abacha, ugba, shredded stockfish and sliced onion to the dressing. Toss very thoroughly — every strip of Abacha must be evenly coated in the vivid yellow dressing.

  5. 05

    Wedding Garnishing. Add the sliced utazi leaves and toss through gently. Taste and adjust. Transfer to serving bowls or a large communal platter. For wedding presentation: arrange halved boiled eggs, sliced garden eggs and ponmo around the top of each bowl. Scatter extra utazi over the top.

  6. 06

    The Wedding Presentation. Wedding Abacha should be the most beautiful version of itself — vivid yellow, generously garnished with the green utazi, white egg halves, green garden eggs and the glossy ugba. It should announce the wedding's quality to every guest who receives it.

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