On our menu today is achicha ede. This pottage is prepared with dried cocoyam flakes. Achicha ede is very dear to the people of Enugu State. There are two ways of preparing this native delicacy. While cocoyam flakes is the only primary ingredient used in the first method, the second method involves the use of two primary ingredients, cocoyam flakes and pigeon peas, locally known as agbugbu or fiofio.
Today, we’ll be discussing the second method of preparing achicha. Before we proceed, let me quickly say that fiofio takes a long while to get tender. So, if you’re hungry and you want to whip up a quick, delicious meal, this method is not for you. Let me also add that while I use crayfish and seasoning cubes in making this food, the addition of both ingredients is actually optional.
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Ingredients
Achicha ede
Fiofio
Palm oil
Ukpaka (fermented african oil bean)
Onions
Crayfish
Fresh pepper
Seasoning cubes
Salt
Scent leaves
How to Cook
Put the dry cocoyam flakes in a clean mortar and crush it with the pestle. Soak the crushed cocoyam flakes overnight.
Remove the dirt from the fiofio then rinse and cook on medium heat.
Rinse the soaked cocoyam flakes to eliminate sand and stones and put it in a strainer.
When the fiofio is tender, wrap the cocoyam flakes with uma leaves, clean waterproof or aluminium foil, then open the pot and put the wrapped cocoyam flakes on top of the fiofio. Cocoyam flakes need about 20 minutes to get tender so make sure there is enough water in the pot to prevent burning.
While the fiofio and cocoyam flakes are cooking, peel the onions, rinse it along with pepper. Dice the onions and pound the pepper and crayfish. Rinse and dice the scent leaves. Set these aside for later use.
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When the fiofio and cocoyam flakes are tender, remove the pot from the heat. Please ensure that the pot of fiofio is completely drained of water. This is because cocoyam and water do not mix well. Water makes cocoyam slimy. This is why oil is the main base for the achicha ede stock. So, if you don’t want to end up with a pot of lumpy looking achicha, drain excess water from the pot. Then, unwrap the cocoyam flakes and pour it into the fiofio.
Put a clean saucepan on fire. Pour palm oil into the saucepan and allow it to heat. Please do not bleach.
When the oil is hot, add the diced onion and sauté for about two minutes. Add ukpaka, crayfish and pepper to the saucepan and stir fry for another two minutes. Add seasoning cubes and salt to taste. Stir well and turn off the heat.
Transfer the content of the frying pan into the pot of achicha ede. Add the diced scent leaves. Stir well using a wooden spoon. Taste and adjust the seasoning if need be.
Put the pot back on fire and allow it simmer for a minute or two. Turn off the heat.
Your achicha ede is ready. Serve hot with a glass of cold water.
Featured image source: All Nigerian Recipes
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