This dish pays homage to the original, home-cooked Abacha many grew up loving. Made with cassava flakes, rich palm oil, ground crayfish, garden eggs, onions, ogiri (local locust bean paste) for depth and aroma, ugba , Kpomo and beans. It’s topped with well-seasoned fried fish and kpomo, and finished off with fresh scent leaves and just the right kick of pepper. Every bite is layered with flavor and tradition, taking you back to mama’s kitchen. Comforting, hearty, and rich with Igbo culture.
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