Abia eats what it grows, and mostly it grows cassava and yam. Cassava comes as garri, as fufu and as abacha; yam comes boiled, pounded and roasted; cocoyam and plantain fill in beside them. Palm oil is the country's fat and its trade - the red oil pressed from boiled fruit, which Aba grew rich collecting - and ugba, the fermented oil-bean seed, is the food a visitor is least likely to have met and most likely to remember. Ogbono and egusi thicken the soups, oha leaves give their own, and the fish comes from the Imo River and the creeks. The photograph in this gallery shows palm oil being extracted by hand, in the way it is done wherever the fruit is; the caption cannot say where, because the photographer did not. Photographs, via Wikimedia Commons: Extracting palm oil by hand - Frankincense Diala, CC BY-SA 4.0. Licences: https://creativecommons.org/licenses/by-sa/4.0/
Its address is /culture/abias-food on www.buzzbuntu.com.