Abacha (oúnjẹ)
 Abacha pẹ̀lú kpomo, ẹja àti utazi | |||||||
| Alternative names | African Salad | ||||||
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| Place of origin |  Nigeria | ||||||
| Region or state | South East | ||||||
| Serving temperature | Cold | ||||||
| Main ingredients | Dried shredded cassava | ||||||
| Ingredients generally used | Ogiri | ||||||
| Variations | Ukpa, Ugba | ||||||
| 367 kcal (1537 kJ)[1] | |||||||
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Abacha jẹ́ ọ̀kan lára àwọn ounjẹ ẹ̀yà Igbos ní guusu apá ìlà oòrùn Nàìjíríà.[2][1][3]
Àwon èròjà oúnjẹ náà
[àtúnṣe | àtúnṣe àmìọ̀rọ̀]Àwon Ìtókasí
[àtúnṣe | àtúnṣe àmìọ̀rọ̀]- 1 2 "Abacha: How to make your own African salad". Pulse Nigeria. October 31, 2021. Retrieved February 15, 2022.
- 1 2 Ndeche, Chidirim (August 19, 2018). "HOW TO MAKE ABACHA (AFRICAN SALAD)". The Guardian. Archived from the original on November 15, 2021. Retrieved February 15, 2022.
- ↑ Collins, Nwokolo (September 28, 2021). "15 Amazing Health Benefits of Abacha (African Salad)". Health Guide. Retrieved February 15, 2022.