Abacha is the Igbo African salad: dried shredded cassava soaked until soft, then dressed in palm oil worked until it turns thick and yellow, with pepper, onion, crayfish, ugba and garden egg leaves folded through.
It is served here with fish. The dish is eaten at room temperature, which makes it unusual on a Nigerian menu, and the flavour is tangy, generously oiled and properly peppery. Kpomo is the traditional partner to it as well.
The container charge has been added to the price. Order online for pickup or delivery in Kigali from Jollof Bistro, or eat it at the restaurant in Remera.
