Publish date: 25 October 2022
I moved to the UK over 11 years ago.
Nigeria is a diverse multi-ethnic country with more than 520 spoken languages and cultures.
While English is the official language, Hausa, Yoruba and Igbo are also major languages in the country.
I miss many things, but the thing I miss the most about Nigeria is our traditional food, especially that of the Igbo culture.
There are many dishes that are common to the Igbos in particular, but one that is my favourite and cuts across Igbos in the South-East and South-South is Abacha also popularly known as the African Salad. Abacha is a popular cassava dish native to the Igbos and served throughout Igbo land in eastern Nigeria.
It is made using dried shredded cassava, palm oil, potash, chopped onions, salt, dry pepper, ground crayfish, sliced utazi, stock cubes and Ugba. Abacha can be eaten as a snack or a full meal served with dry fish or any meat of choice.
I often make Abacha for my family when I can get hold of some of the ingredients which can be difficult to get in the UK.
I was recently able to take part in a fantastic photoshoot with award-winning photographer Ikuko Tsuchiya. It was a great expirence and is part of a bigger project that gives an insight into working for the trust and the different cultures of the people within it which I was excited to be involved in.