Abacha
Pronounced ah-BAH-chah
Abacha is a dish of the Igbo people of southeastern Nigeria made from cassava that has been cooked, shredded into fine strips and dried. In its most famous form it is soaked to soften and dressed into a rich, savoury dish widely called African salad, with a sauce of red palm oil thickened with potash, ugba, or oil bean, sliced garden egg leaves, ground crayfish, pepper and seasoning, and topped with fish, meat, kpomo and garden eggs. It is eaten as a snack, starter or full meal.
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Also known as
- African salad
- abacha and ugba
- cassava salad
How it is used
Soaked, dressed with palm oil sauce and ugba, topped with fish, and served as small chop.
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