Igbo cuisine

Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria.

Abacha (African salad)

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.[1] 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.[2]

  • Pounded yam and Oha soup[3]
  • Pounded yam with Egwusi (elile) soup
  • Pounded yam with Nsala soup
  • Pounded yam with Onugbu soup
  • Pounded yam with Ukazi soup
  • Pounded yam with Ughu soup
  • Pounded yam with Achara soup
  • Pounded yam with Ọkrọ soup

Asides pounded yam, Akpu (Fermented Cassava, also called fufu) and Garri (gelatinized Cassava flakes) are also consumed along with the soups highlighted.

  • Akwu soup also goes with any starchy food be it Rice, Akpu, garri, pounded yam, etc
  • Vegetable yam pottage
  • Nkwobi
  • Abacha
  • Ọkpa [1]

References
  1. "A complete List of Foods Eaten By Igbo People". All Nigerian Foods. Retrieved 16 June 2020.
  2. "Types of Igbo culture food". Nigerian News. Retrieved 16 June 2020.
  3. 22 Foods Nigerians Miss Most While Living Abroad




This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.