Abacha and Ugba is a local food predominantly consumed in the Southeastern part of Nigeria. The name Abacha is thought to have originated from Igbo’s ideology that salad contains lots of vegetables without thorough cooking. It is an excellent source of carbohydrates, vitamins, minerals, and dietary fiber.
Source – Virtuedigest.com
Source – foodnigeria.org
Abacha is made from dried and shredded cassava which makes it an indispensable staple important for the livelihood of a substantial percentage of farmers, processors, and other key players within the cassava value chain. Ugba, on the other hand, is made from fermented African oil bean seed.
Source – allnigerianfoods.com
Depending on an individual’s preference for taste, there are many variations regarding the preparation of this salad. However, it is mostly consumed as a snack or a main course meal. African salad also serves as a special delicacy during traditional festivals.