This is not your regular salad.
Abacha is a traditional Igbo dish made with shredded cassava, tossed in palm oil, ugba (oil bean), crayfish, pepper and onions. It’s spicy, savoury and just the right kind of crunchy.
Some call it African salad, but for many of us, it’s more than a meal — it’s a nostalgic throwback to family gatherings, street food in the village or Sunday chillouts after church.
Whether you’re enjoying it as a light meal or serving it at an event, this dish always turns heads and starts conversations.
