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Achicha Ede

Also known as Achicha Ede (Dried Cocoyam and Pigeon Pea Pottage)

Achicha ede is an Igbo pottage of dried cocoyam flakes cooked with pigeon peas (fiofio), palm oil and pepper until the flakes swell into a hearty porridge. It is a dry-season and village dish, different from fresh cocoyam porridge already in the book.

Achicha Ede, Nigerian cooking

Ingredients

  • 3 cups of dried cocoyam flakes (achicha ede)
  • 1 cup of pigeon peas (fiofio / agbugbu), soaked
  • 2 cooking spoons of palm oil
  • 1 onion, chopped
  • 2 Atarodo peppers, blended
  • 2 handfuls of ground crayfish
  • A handful of ugu or scent leaf, optional
  • 2 seasoning cubes
  • Salt to taste

Method

  1. 01

    Soak the dried cocoyam flakes in warm water until they soften, then drain. Boil the soaked pigeon peas until almost tender.

  2. 02

    Add the softened achicha to the peas with enough water to stew. Cook until both are soft and the pot is thickening.

  3. 03

    Stir in palm oil, onion, pepper, crayfish, seasoning and salt. Simmer until the pottage is glossy and spoonable. Fold in greens if using. Serve hot.

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