Zikorah: Show the World

Making Abacha


  1. Cow skin
  2. Fish
  3. 5 seeds of Calabash nutmeg (Ehuru)
  4. 1 cup of Palm oil
  5. Garden eggs (Seed and leaves)
  6. 1 wrap of Fermented oil seeds (ogiri)
  7. Crayfish
  8. Pepper
  9. Shredded dry fish
  10. 1 teaspoon of Potash
  11. 3 cups of Oil bean seeds (Ugba/Ukpaka)
  12. Dry Cassava (Abacha)
  13. Salt
  14. Seasoning
  15. Uziza (optional) – some people use uziza leaves instead of the garden egg seeds and leaves.


Put the Ehuru on fire till it gets hot. This will make it easy to peel the shell.
Put ½ cup of water in the pot and bring to boil. Divide the ground Ehuru into 2 parts and add 1 part to the hot water.
Add seasoning, salt, pepper and palm oil to the pot and boil for 5 minutes.
Add potash to the mixture and stir till it is thick. Once it thickens, add the Ukpaka and crayfish ( Some people add ogiri or Irun at this time).
Leave to boil for 10 seconds and set down from the fire.

Ukpaka Sauce

  • Soak the Abacha in hot water and salt for 10 seconds and sieve out the water
  • Put the 2nd portion of Ehuru in a mortar or bowl, add palm oil and warm water.
  • Add ogiri, seasoning, crayfish and salt to taste. Stir for 10 seconds or until the mixture is smooth then add Abacha.
  • Stir till the Abacha mixes with the sauce then add the shredded dry fish.

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