How to pronounce Abacha

In the International Phonetic Alphabet it is /abatʃa/. In plain English letters that is ah-BAH-chah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Abacha?

Abacha is a main dish of Nigeria. Where it comes from: South-East (Igbo). People usually eat it as a snack and at lunch or dinner. Its main ingredients are vegetables and fish. It tastes savory and spicy.

Where Abacha comes from

Abacha is one of 26 signature dishes of Nigeria on this map.

• Ofe onugbu · Soup & stew · South-East (Igbo)

  Ofe onugbu, bitterleaf soup, is a traditional soup of the Igbo people of south-eastern Nigeria and is regarded as a native soup; the Igbo article links it in particular with the people of Anambra.

• Jollof rice jollof · Rice dish · West Africa

  Jollof is rice cooked in one pot in a tomato, pepper and onion stew until it absorbs all the flavour, often with a smoky layer at the bottom.

• Egusi soup ọbẹ̀ ẹ̀gúsí · Soup & stew · Southern Nigeria

  Egusi soup is thickened with ground melon seeds, which turn creamy and slightly nutty as they cook.

• Suya · Street food · Northern Nigeria

  Suya is thin-sliced beef or other meat threaded on skewers, coated with yaji, a spice mix of ground peanut, chilli, ginger and other spices, and grilled over an open fire.

• Amala Àmàlà · Main dish · South-West (Yoruba)

  Àmàlà is a staple swallow of the Yoruba of south-western Nigeria: a smooth, stiff paste stirred from flour, eaten by pinching off a piece with the fingers and using it to scoop up soup.

• Efo riro Ẹ̀fọ́ rírò · Soup & stew · South-West (Yoruba)

  Efo riro is a rich vegetable soup of the Yoruba people of south-western Nigeria and the wider Yorubaland.

Food of Nigeria

Dishes like Abacha in other countries

Same type of dish and similar main ingredients as Abacha:

• Seruit · Main dish · Lampung, Indonesia

  Seruit is a traditional dish of Lampung, at the southern tip of Sumatra: fish, grilled, fried or cooked in other ways, eaten with sambal, tempoyak (fermented durian), fruit and a spread of raw and blanched vegetables.

• Agwi-jjim 아귀찜 · Main dish · South Gyeongsang, South Korea

  Agwi-jjim is braised spicy anglerfish, seasoned with chilli powder, doenjang, soy sauce, garlic and spring onion, with soybean sprouts, sea squirt and water dropwort for freshness.

• Sombe · Main dish · Western Uganda (Bakonzo), Uganda

  Sombe is a stew of mashed cassava leaves that is native to the Bakonzo of the Rwenzori region of western Uganda, and is shared with the peoples of eastern Congo, Burundi and Rwanda.

• Salade niçoise · Main dish · Nice, France

  Salade niçoise is the composed salad of Nice, salada nissarda in the local dialect.