African Salad (Tapioca or Abacha)

Tapioca is a starch extracted from cassava root. This species is native to the North Region of Brazil, but spread throughout the South American continent . . .

The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including Nigeria. The Portuguese brought the Tapioca to Nigeria. It is now cultivated in Nigeria especially in southeastern Nigeria, among the Igbos.

A staple food now in many parts of Nigeria, tapioca is used as a thickening agent in various foods. Tapioca is one of the purest forms of starch food. The Igbos call Tapioca in their native language, ‘Abacha‘

Photos: Cassava plants & Cassava tubers.

Cassava:

Etymology and origin: Tapioca is from cassava. The starch from cassava is called tapioca, a word derived from the word tipi’óka, its name in the Tupí language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil. This Tupí word refers to the process by which the cassava starch is made edible.

Tapioca predominantly consists of carbohydrates, it is low in saturated fat, protein and sodium. It has no significant essential vitamins or dietary minerals – and that is especially why it is a favorite snack for mostly the Igbos. That also explains why the Igbos introduced it as the main part of a dietary supplement in the local salad menu with vegetables, onions, pepper, crayfish and other ingredients – giving the amalgamated menu the name, African Salad.

Why this snack meal is called African Salad and not Nigerian Salad I wouldn’t know. Again, why it is called a salad is beyond me. Suffice it to say that today’s menu is called African Salad. Also, be informed that salad cream does not apply to the African Salad snack meal.