Abacha is cassava that has been cooked, shredded into fine strands and dried, and it is the foundation of the dish Nigerians call African salad. On its own it is mild and neutral, which is exactly the point.
Soak the strands in water until they soften, drain well, then dress them the traditional way with palm oil, pepper, crayfish and onion, adding ugba, garden egg leaves or fish as you like. The result is tangy, savoury and served at room temperature. This listing is a 250g pack, priced in RWF.
Order online for pickup or delivery in Kigali from Jollof Bistro — The Best Nigerian Food in Kigali.
