Abacha

Name: Abacha
Yield: 300.00 g
Cuisine: Nigeria
Ingredients: 150.00 g Abacha (boiled, grated, water-soaked and dried cassava strips — thin yellowish-white; slightly fermented) mixed with sliced ugba (ukpaka — fermented Pentaclethra macrophylla oil bean; pungent umami, no equivalent elsewhere); 20.00 ml Raw palm oil (not cooked — drizzled and mixed in cold; the raw palm oil provides orange-red colour and fat without cooking), crayfish and utazi leaves; 50.00 g Ponmo (soft dried cow skin — cooked and sliced), raw garden egg slices and kpomo

Abacha from Nigeria: explore its ingredients, nutrition facts, 477 calories per serving, and cultural origin.

Abacha — Nigeria

Abacha is an Igbo salad made from fermented cassava strips, mixed with oil bean, palm oil, and various seasonings, served raw.

Foods: Abacha

150.00 g Abacha (boiled, grated, water-soaked and dried cassava strips — thin yellowish-white; slightly fermented) mixed with sliced ugba (ukpaka — fermented Pentaclethra macrophylla oil bean; pungent umami, no equivalent elsewhere)
20.00 ml Raw palm oil (not cooked — drizzled and mixed in cold; the raw palm oil provides orange-red colour and fat without cooking), crayfish and utazi leaves
50.00 g Ponmo (soft dried cow skin — cooked and sliced), raw garden egg slices and kpomo