Igbo Local Vegetable Salad

The Igbo local vegetable salad is a relishing traditional delicacy of the Igbo tribe of Nigeria. It is mostly prepared to serve alongside a main dish. It is eaten as a dessert or as a heavy snack with some fresh palm wine or traditionally brewed beer. It can be prepared as a spicy food also to get the body warm in cold weather. The Igbo local vegetable salad aka African salad and Abacha or Eberebe is featured in most traditional occasions or commemorative occasions like today’s Nigerian Independence celebration, and it greatly appeals to the organoleptic senses (appearance, aroma and taste), very delicious and nutritious if prepared well.

Here’s a quick recipe to prepare the relished dish:


Ingredients and quantity for Igbo local vegetable salad

  • Garden egg Anara (Solanum macrocarpum) green fruit (200g)
  • Garden egg Anara (Solanum macrocarpum) leaves (500g)
  • Palm oil (200g)
  • Fresh pepper (30g)
  • *Trona (5g)
  • Cray fish (30g)
  • Salt to taste
  • Ugba (sliced) and fermented African oil bean seed (200g)
  • Cassava strips Abacha or Eberebe (200g)

*Trona is a common source of soda ash which is a significant economic commodity because of its applications in the manufacturing of food among other materials. (Source – en.wikipedia.org/wiki/Trona)

Note: If you are hypertensive, you should avoid or consume soda and soda ash in very little amounts. It may cause an up-shoot of the blood’s sodium levels, this may be detrimental to your health. Consult your doctor first.


  • Pick the Anara leaves and seeds and wash twice with clean water.
  • Slice the Anara leaves.
  • Dissolve the trona in about 50mls of water and drain to remove sand.
  • Grind the cray fish and pepper.
  • Steam the fermented sliced oil bean seed (Ugba).
  • Wash the Abacha or Eberebe in hot water and drain.
  • Mix the palm oil and trona solution to form an emulsion.
  • Add the emulsion to the Abacha or Eberebe and mix thoroughly.
  • Then add the Anara leaves, seeds and Ugba and mix further.
  • (You can add fresh vegetables to the mix)
  • Add the cray fish and salt to taste, then do the final mixing.
  • Serve with dry or fried fish or meat, as seen in the featured image.

Now your Igbo local vegetable salad is set to eat. Enjoy!

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