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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.
