"SLC-S25/W1 | Community World Tour : Traditional Cuisine"

"Traditional cuisine is not just food—it’s history served on a plate, seasoned with the stories of generations past."

I am from Nigeria, a place rich in traditional dishes that reflect various cultures and bring families and friends together, giving my country a timeless essence.

Out of the many traditional dishes we have, I have selected "Abacha (African salad)" to share with you. Come along on a community world tour to Nigeria!

Abacha, commonly known as African Salad, is a cherished traditional dish from southeastern Nigeria, especially among the Igbo community. This colorful, flavorful, and slightly tangy dish is made from cassava and is often enjoyed as a snack, a light meal, or during gatherings and ceremonies.

🔸 Main Ingredient:

Abacha: The main component is cassava tubers that are boiled, cut into thin strips, and then sun-dried. To make the dish, the dried abacha is soaked in warm water to soften it before combining it with other ingredients.

Ingredients	Mixed potash

🔸 Key Ingredients:

Palm oil: Intensify the Abacha with its deep orange texture.

Potash (akanwu): A traditional alkaline salt that helps blend the palm oil into a smooth sauce.

Ugba (oil bean seed): Fermented and sliced, it contributes a strong, earthy taste.

Onions: Added raw or sautéed, sliced onions enhance the flavor.

Crayfish: Ground dried crayfish adds an extra umami kick.

Pepper: Scotch bonnet or chili peppers for spiciness.

Seasoning cubes and salt to taste.

Utazi leaves are for decoration.

Stockfish or kpomo (cow skin) may be included for added richness.

Ehuru (Calabash nutmeg) for fragrance (optional).

I still recall the first time I tried Abacha—not only the taste but also the sensation. It was a muggy afternoon in Enugu, and the yard was filled with laughter, the kind that comes after a fruitful harvest. Aunt Nneka, the family's unspoken leader, sat beneath the mango tree with a large red bowl resting on her lap. Her hands moved in a steady rhythm, blending abacha with palm oil, onions, and ugba, while she hummed an old folk tune in Igbo.

For Aunt Nneka, measurement was not needful as she relied on her instinct. A pinch of salt here, a handful of crayfish there; guided by her memory, not a recipe.

Children lingered nearby, stealing glances, waiting eagerly. When she finally beckoned us over, we gathered around like birds at dawn. One bite and the smoky flavor of oil bean seeds, the spicy pepper, and the crunch of softened cassava danced on my palate. But it was more than just tasty. It was home filled with stories, ancestors, and love.

Aunt Nneka looked at me and said, "This is not just salad. This is memory, child. You eat it, and you remember where you come from."

🔸 How It’s Made:

	1. Soak abacha in warm water until it softens, then drain

	2. Combine palm oil and potash to create a thick orange paste

	3. Mix in ground crayfish, pepper, onions, and seasonings, add the abacha and salt to taste

	4. Add ugba, softened stockfish or kpomo in palm oil and stir fry

	5. Mix well and garnish with sliced vegetables or leaves.

Abacha is far beyond the regular dish, it symbolizes Igbo hospitality and tradition. It is often served at: Traditional weddings, village meetings, funerals or new yam festivals, family celebrations. Some people include fried mackerel, boiled eggs, or grilled meat, it's a choice but go in with whatever you prefer. I enjoy it more with palm wine (white wine).

Geographic Location on SteemAtlas

[//]:# (!steematlas 6.48773413 lat 3.3890301 long Tapa street Bariga, Lagos. d3scr)

This is the location where this flavourful cuisine was prepared today. I am sure you don't want to miss out from my traditional cuisine.

"TYPE LESS, SMILE MORE"

Abacha is not a meal, it's a movement into different flavours, colors, taste, that speaks where words ends.

I invite @sergeyk @entity01 @m-princess