Achicha Ede in Enugu State of Nigeria is a cocoyam pottage prepared with dried cocoyam flakes. It is one of the most traditional meals in Igbo land.
Ingredients for Achicha Ede
3 cups achicha ede (cocoyam flakes)
600g green leafy vegetables. You can either use:
Green amaranth or
Nigerian pumpkin leaves (ugu) or
Scent leaves (nchanwu, efirin)
½ cup red palm oil
½ cup ukpaka (ugba)
2 red onions
2 Habanero peppers (or to your taste)
Salt (to taste)
Optional ingredients you can also add:
Fio Fio (Pigeon Pea, Agbugbu): In Enugu State, Nigeria, achicha ede is prepared with fio fio (pigeon pea, agbugbu).
Before you cook the Achicha Ede
Rinse the achicha and soak in water overnight.
The next morning, rinse the achicha and remove from the water.
Crush into pieces.
Wrap the crushed achicha ede with uma leaves, banana leaves or aluminium foil and cook in a pot with some water for 20 to 30 minutes.
While that is cooking, rinse and chop the following ingredients: green amaranth or ugu or spinach, scent leaves, onions and peppers.
When the achicha ede is very soft, remove from the pot and set aside.
In another clean dry pot, pour the red palm oil and heat it up. When the oil is hot, fry the onions for 3 minutes.
Add the ukpaka and pepper and fry for another 3 minutes.
Add the chopped leafy vegetable and stir till it heats up. Please note that when using spinach you need to cook the spinach in a separate pot till the excess water come out, then add only the vegetables so you do not have a pool of water in the meal.
When the content of the pot heats up, add the cooked achicha, stir vey well and add salt to taste.
Stir very well and it’s done!
Serve it on its own with a chilled drink or with Cucumber African Salad.
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