Five Widely Consumed Nigerian Foods Made From Cassava - STECHITEGIST
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Five Widely Consumed Nigerian Foods Made From Cassava

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Cassava flakes (Gari)

Gari, or cassava flakes, is a staple dish in many Nigerian households. The ingredients for this meal include fermented cassava. Gari can be consumed as a solid food with soup, as well as with milk, sugar, groundnuts, fish, meat, or any other suitable dish. Gari can be consumed as a main course or as a pick-me-up.

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Tapioca 

This dish was made using the starch from cassava roots. Milk and sweetener can be used to prepare and serve it. Any time of the day is a good time to have some tapioca for a snack.

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African salad (abacha)

Igbo cuisine is known for its dish abacha. Cassava root is dried to make it. It can be served with an egg, pork, fish, or cow skin.

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Starch (usi)

The Itsekiris, Urhobos, and Isokohs of Nigeria’s Niger Delta consume this stable meal. Starch is a yellow, stretchy dish produced from cassava that is typically consumed with banga or any other Nigerian soup.

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Amala Lafun (white amala)

Cassava flour is used to make lafun. In Yoruba country, it is regularly consumed.

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