Abacha is a traditional Igbo dish from southeastern Nigeria, made from cassava cut into thin slices, dried, and then cooked. The preparation involves soaking the dried cassava flakes, mixing them with palm oil, seasonings, and garnishing with dried fish or meat. This dish is notable for its unique flavors and long shelf-life.

1. abacha
chidi nebo
learn
how to
make

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.