A FOOD TRADITION

Igbo Cuisine

Igbo cuisine is rooted in southeastern Nigeria, with related practices shaped by farming, forest ecology and riverine trade. Common foundations include yam, cassava, cocoyam, plantain, rice, beans, leafy greens, palm fruit, fermented locust bean and dried or fresh fish. Techniques include pounding tubers, simmering thick soups, roasting roots and preparing palm-fruit sauces. Representative dishes include oha soup, bitterleaf soup and abacha, a cassava-based preparation. Variations are substantial across Igbo-speaking communities, especially between inland and riverine areas, and ingredients and methods also show long-standing exchange with neighboring peoples.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.