For many urban dwellers who take a trip home to the village, eating ‘village food’ is always something to look forward to. For some, eating soup cooked in an earthenware pot evokes a primordial feeling. It is a reminder of one’s roots. Especially if it was cooked by one’s grandma! For the Igbos of the South-Eastern Nigeria, Abacha (cassava flakes, Jigbo in some places) is a special food. It is made from cassava which is cut into long, thin slices using a knife or a grate. It is then left to dry in the sun or over the fireplace. Dried Abacha can last for months and still retain its crispiness. Indeed this Igbo food wakes up the taste buds because of the condiments used in preparing it. And you can literally bring your village experience into your urban life with Abacha.