What it is
A cold salad made from thin, dried strips of cassava that have been soaked to soften, then tossed with a seasoned palm oil dressing, ground ingredients and garnishes. It has a chewy, slightly firm texture and a savoury, tangy taste from the dressing.
Key ingredients
- Dried cassava strips
- Palm oil
- Ugba
- Potash
- Utazi leaves
- Garden eggs
- Fish or meat
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten with the fingers or a fork, usually shared from one large plate at social occasions. It is commonly garnished with sliced garden eggs, utazi leaves, ground crayfish and served alongside grilled fish or meat, and is often accompanied by chilled drinks.
Cultural significance
Abacha is an Igbo dish, especially associated with communities in Anambra, Enugu and surrounding Igbo states, and is a common feature at social gatherings, visits and casual entertaining. It is often prepared with ugba (fermented oil bean seed) as a defining companion ingredient, and its preparation and presentation as a shared plate reflect Igbo hospitality customs.
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