Known as African Salad, it is made from shredded cassava, palm oil, garden eggs, and fermented oil bean seeds.
4 top-rated spots found
Native Tray has mastered the art of balancing the pungent aroma of Ugba with the freshness of garden eggs. Reviewers consistently praise the 'wetness' of the Abacha, avoiding the common pitfall of dryness found elsewhere.
📍 30 Admiralty Way, Lekki Phase 1, Lagos · View on Maps
Jevinik is the gold standard for portion size and consistency. Their Abacha is known for its heavy use of traditional ingredients like Ogiri, giving it a deep, fermented flavor profile that purists crave.
📍 14b Agoro Odiyan St, Victoria Island, Lagos · View on Maps
As a specialist spot, L'Abacha focuses almost exclusively on this dish. The texture of the cassava flakes is noted for being exceptionally soft yet firm, indicating superior processing.
📍 Surulere (Primarily Delivery/Pop-up), Lagos · View on Maps
Yellow Chilli offers a refined version of Abacha that is accessible to those new to the dish while remaining respectful to the original recipe. The plating is world-class.
📍 35 Joel Ogunnaike St, Ikeja GRA, Lagos · View on Maps