[vc_row][vc_column css=”.vc_custom_1464937993697{margin-bottom: 7px !important;}”][rev_slider_vc alias=”home-v2-slider”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ el_class=”vc-ads-block”]
[/vc_column][vc_column width=”1/3″ el_class=”vc-ads-block”] [/vc_column][vc_column width=”1/3″] [/vc_column][/vc_row][vc_row css=”.vc_custom_1464938079157{margin-bottom: 45px !important;}”][vc_column]Abacha is a popular cassava dish native to the Igbos and served throughout Igbo land in eastern Nigeria. Abacha can be eaten as a starter or a full meal served with dry fish or ponmo (cow skin)
African salad is eaten amongst the Eastern tribe of Nigeria. Made with dried shredded cassava in a creamed palm oil sauce, paired with fried fish, cowfoot, and garden eggs.
A favourite food of many Nigerian homes, it is a good source of protein. It can be used in the preparation of bean cakes (Akara), Moi-moi and other local delicacies that require a lot of tedious work like soaking of the beans, cleaning, peeling, grinding, etc.
Ayoola Cassava Fufu is another outstanding product. It is made from cassava – one of the main crops in Nigeria. It is very popular in the south-eastern and south-western states of Nigeria. So many people keep away from fufu prepared the traditional way because it has a strong smell that not everyone likes.
