Abacha (food)

Abacha, also called African salad, is a cold dish that originated with the Igbo people of southeastern Nigeria. It is made from dried, shredded cassava that has been harvested, peeled, cooked and sliced before being sun-dried or soaked, then softened again in boiled water. The softened cassava is mixed with palm oil that has been curdled using kaun, ngu or baking soda, and can be built up with additions such as ogiri, ugba, dried shrimp, fried fish, peppers, onions, utazi leaves, garden eggs, kpomo (cow skin) or ukwa (breadfruit). Depending on what is added, abacha can serve as a light snack or a complete meal. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/