Achicha Ede, also known as Echicha Ede, is a traditional dish native to the Igbo part of Nigeria, especially Enugu. It is a form of cocoyam pottage prepared with dried cocoyam flakes.
Here is a quick and easy recipe on how to prepare Achicha Ede.
Ingredients
– 1 cup Achicha (Dried cocoyam)
– 1 cup Akidi Oji
– 5 wraps Ugba
– 2 cooking spoons Palm oil
– 4 medium-size Pepper – 2 medium bulb Onions
– ½ small-sized Ukpehe
– 2 Maggi cubes
– 2 liters Water
– Salt to taste
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Preparation
1. Pound the achicha to a coarse texture.
2. Wash 2 times and soak in cold water till it doubles in size.
3. Place a pot on the fire and pour 6 cups of water. Add the akidi Oji and continue cooking. Add 2 cups of water when the water dries up in the pot. Cook for 2 hours till akidi oji is soft.
4. Wash the achicha 3 times and drain; squeeze out the excess water. Pour the achicha into a sieve and place it on top of the akidi oji, and cover the pot. Steam for 30 minutes. Remove the achicha from the pot and set aside.
5. Drain off excess water from akidi oji and set aside
6. Heat palm oil in a pan for 1 minute, add onions, Maggi, ukpehe, fresh pepper, and ugba, and fry for 3 minutes.
7. Mix the achicha and akidi oji and pour in the sauce and mix thoroughly. Simmer for 2 minutes. Serve hot
Watch the video below for more directions
