Abacha (food)

Abacha na won kain fud wey com from Igbo piple for sauteast Nijiria. Abacha dey come from casava tuba. If dem wan prepare am from scratch, dem go havest di casava, pil am, wash am, cook am, then cot am to the size or shape wey dem laik. Dem go sok am for won day. E fit dey prepared sharp sharp as abacha, or dem fit son-drai am kip for later. If na draid cassava dem wan use, dem go first sok am inside hot water mek e soft before dem cover am for smal minits.

some go add ingredients wey no compulsory, which are added with varying degrees of frequency and often represent regionally-derived variations, include, but are probably not limited to, ogiri; ugba/ukpaka; oporo (large dried shrimp/s); fried fish; dry fish; coloured peppers; seasoning cubes;  ehuru/ehulu (commonly shortened to and called ehu. in normal speech); pepper (e.g., Scotch bonnet); onions; utazi; garden eggs (and/or the leaves); ukazi leaves; akidi-beans (marked variant); kpomo/kanda (cow-skin); and ukwa (possibly unique to the Ikwerre people). Palm oil, which in theory may either be red or a combination of red and bleached, is curdled using either kaun/potash, ngu (a more traditional version of contemporarily-conventional potash) or baking soda and the abacha slices are then mixed in the curdled oil. 

The decision to ad or not to ad difirent condiments/adisional ingridents is also partly dependent on whether it is intended to be consumed as a light, cold snack or more-or-less stand-alone (or at least in-between) meal. Abacha can serve both purposes.

 Galeri 

 Nutrition 
Casava na di main di main  ingredient in abacha, and a single tuber contains about 80% carbohaidrat. dem bi like 373 calories in one averag serving of abacha.

 See also 

 Eba
 Garri
 Fufu

 References