For many urban dwellers who take a trip home to the village, eating ‘village food’ is always something to look forward to. For some, eating soup cooked in an earthenware pot evokes a primordial feeling. It is a reminder of one’s roots. Especially if it was cooked by one’s grandma!
For the Igbos of the South-Eastern Nigeria, Abacha (cassava flakes, Jigbo in some places) is a special food. It is made from cassava which is cut into long, thin slices using a knife or a grate. It is then left to dry in the sun or over the fireplace. Dried Abacha can last for months and still retain its crispiness. Indeed this Igbo food wakes up the taste buds because of the condiments used in preparing it. And you can literally bring your village experience into your urban life with Abacha.
2. A brief History of
Abacha
For the Igbos
of the South-
Eastern
Nigeria,
Abacha
(cassava
flakes, Jigbo in
some places)
is a special
food
3. Abacha is made from
cassava which is cut into
long, thin slices using a
knife or a grate
4. It is then left to dry in the
sun or over the fireplace.
Dried Abacha can last for
months and still retain its
crispiness.
5. Indeed this Igbo food
wakes up the taste buds
because of the condiments
used in preparing it
6. What you need:
Palm oil
Salt
Crayfish
Dried fish/Dried beef
Black pepper
A bulb of onion
A medium-sized mortar (and pestle)
A pot
7. What you do:
Heat up some water in the pot
(not to boiling point)
Put a handful of the cassava flakes
into the water
Allow to soften for some minutes,
then strain
Put some palm oil into the mortar
Add some black pepper and salt
Use the pestle to mix well
Pour the now soft flakes
into the mortar
Use your hand to mix evenly
Add the dried fish or meat
Garnish with crayfish and serve.
