• Pick through abacha to remove any dirt or grit.
• Rinse dry abacha in a bowl of cold water and scoop out of the water leaving behind the very last bits, this is to avoid sand that might be present
• Place abacha in a bowl and pour enough warm water to just cover it. Let it stand for one minute, drain in a sieve.
• Meanwhile mix 1 tablespoon akanwu powder to 4 tablespoons water, set aside to settle a little.
• Place palm oil in a large bowl, add the akanwu water and using a wooden spoon, stir till the colour changes and becomes thick and uniform. If it keeps cracking after much stirring, add about 1 teaspoon more of akanwu water (too much akanwu gives it a soapy burning taste.)
• Add ogili isi, ground crayfish, ground ehuru, pepper, and seasoning cubes.
• ‘Stir well to mix, taste and add salt. The taste of this mixture should be stronger than what you need because when you add the abacha, it will be water down the taste.
• Add abacha and stir to coat very well. If adding ugba, add at this point.
• Your Abacha ncha, African salad is ready to be garnished, presented and devoured.

For the garnishes: Cut, wash, season fish with salt and fry till browned. Wash and shred anala leaves, wash and remove stalks from garden eggs, Slice the onions.