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Abacha (African Salad of Shredded Dried Cassava)
A vibrant Igbo delicacy of rehydrated shredded cassava emulsified in spiced palm oil paste with dried fish, garden eggs, and utazi.
The story
Originating from the Igbo heartland of Southeastern Nigeria, Abacha is an indispensable centerpiece at traditional weddings (Igbankwu), title-taking ceremonies, and chieftaincy banquets. The dish relies on cassava tubers that have been boiled, finely shredded into noodles, thoroughly soaked in cold water for 24 hours to leach out hydrocyanic acid, and sun-dried. What truly sets authentic Abacha apart is 'ncha', an emulsion created by reacting unrefined red palm oil with an alkaline solution made from food-grade potash (akanwu) or burnt palm bunch ash (ngu), turning the oil into a thick, bright orange gravy.
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