Abacha // ⓘ, also known as African salad, is a type of food originating with the Igbos in the south eastern part of Nigeria.

When the processing of it is done from scratch, harvested cassava is obtained, peeled, washed, cooked and sliced into desired sizes or shapes.

Shredded dried cassava first needs to be softened by soaking in boiled water and covered up for a few minutes.

[2] Optional supplementary ingredients, which are added with varying degrees of frequency and often represent regionally-derived variations, include, but are probably not limited to, ogiri; ugba/ukpaka; oporo (large dried shrimp/s); fried fish; dry fish; coloured peppers; seasoning cubes; ehuru/ehulu (commonly shortened to and called ehu.

Palm oil, which in theory may either be red or a combination of red and bleached, is curdled using either kaun/potash, ngu (a more traditional version of contemporarily-conventional potash) or baking soda and the abacha slices are then mixed in the curdled oil.