Msorokba

Msorokba is a traditional dish originating from the Igbo people of Nigeria. It is a type of porridge or gruel made primarily from cassava flour, often referred to as 'gari'. The preparation involves boiling water and gradually adding the gari while stirring continuously to achieve a smooth, thick consistency.

The dish is typically served hot and can be eaten on its own or accompanied by various soups and stews. Common accompaniments include vegetable soup, egusi soup (made from ground melon seeds), or pepper soup. Msorokba can also be paired with small pieces of meat or fish.

The texture of msorokba is a key characteristic, ranging from soft and slightly sticky to firm and chewy, depending on the amount of gari used and the cooking time. It is a staple food in many Igbo households, valued for its energy content and versatility. Variations of the dish exist, with some recipes incorporating ingredients like palm oil for added flavor and color, or small amounts of spices. Msorokba is often consumed for breakfast or as a light meal.