Igbo cuisine

Abacha (African salad)

Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. Their cuisine includes the dishes, recipes and types of vegetables, meats and fruits that have shaped their food culture. Igbo food, as in the case of all cultures, has been considerably affected by their environment and history.

There are many dishes that are common to the Igbos in particular, but one that cuts across Igbos in the South-East and South-South is Abacha also popularly known as the African Salad. Abacha is a popular cassava dish native to the Igbos and served throughout Igbo land in eastern Nigeria. It is made using dried shredded cassava, palm oil, potash, chopped onions, salt, dry pepper, ground crayfish, sliced utazi, stock cubes and Ugba. Abacha can be eaten as a snack or a full meal served with dry fish or ponmo (cow skin).

The core of Igbo food is its soups. The popular soups are Oha, Onugbu, Egwusi and Nsala (White pepper soup). Yam is a staple food for the Igbos and is eaten boiled or pounded with soups.

Popular foods

• Pounded yam and Oha soup
• Pounded yam and Egwusi soup
• Pounded yam and Nsala soup
• Pounded yam and Onugbu soup
• Pounded yam and Ọkrọ soup
• Vegetable yam pottage
• Akpu and Ogbono soup
• Akpu and Ofe ede
• Akara and Akamu (pap)
• Agidi (white and jellof) and pepper soup
• Roasted plantain or yam and red oil source
• Ji awa
• Ukwa
• Nkwobi
• Abacha
• Ọkpa

External links

• Igbo Foods | A complete List of Foods Eaten By Igbo People

Category:Igbo cuisine

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