Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, agbugbu na achicha (pigeon pea and dried cocoyam porridge). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Agbugbu na achicha (Pigeon pea and dried cocoyam porridge). pigeon pea, dried cocoyam, Salt (to taste), Fresh, roughly blended Pepper (to taste), Powdered crayfish, palm oil, Stock cubes (optional, to taste). Cook Achicha [Dry Cocoyam] With Me. This is why oil is the main base for the achicha ede stock.
Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have agbugbu na achicha (pigeon pea and dried cocoyam porridge) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Agbugbu na achicha (Pigeon pea and dried cocoyam porridge):
- Make ready 3 cups pigeon pea
- Prepare 1 Cup dried cocoyam
- Make ready Salt (to taste)
- Prepare Fresh, roughly blended Pepper (to taste)
- Get 2 tbsp Powdered crayfish
- Make ready 1/4 cup palm oil
- Prepare Stock cubes (optional, to taste)
HOW TO MAKE SWEET FIO FIO WITH ACHICHA EDE [dry cocoyam]the rich proteinious food for ndi Nze na Ozo. Fio Fio and Achicha. Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Agbugbu is a favorite dish for most locals in Enugu and most visitors tend to fall in love with this Porridge made with yam and a kind of beans- Pigeon peas, a tropical and subtropical perennial legume Achicha is one of the local food prepared by Enugu people, Achicha which is made of dry.
Instructions to make Agbugbu na achicha (Pigeon pea and dried cocoyam porridge):
- Pick the pigeon pea, wash and cook. P. S. It takes a long time to get tender, so, I'd suggest you use a pressure pot, or soak in water for 24 hours before cooking.
- Pound the dry cocoyam and add to the pigeon pea and continue cooking until they both are tender
- Place a clean pot on the burner, and add your palm oil.
- When it heats up, add the shredded onion and roughly blended pepper
- Season with salt, crayfish and stock cubes
- Turn the pepper sauce into the pigeon pea and mix. Adjust seasoning and enjoy your meal.
Achicha Ede (Traditional Igbo meal) Cocoyam Flakes Porridge Eating tradition food in Igboland Hi guys and welcome to my channel! this is my local delicacy called achicha and fio fio. coco yam flasks and pigeon beans hope. HOW TO MAKE SWEET FIO FIO WITH ACHICHA EDE [dry cocoyam]. Fio Fio Pigeon Peas And Yam Caganus Cajan Agbugbu Na Ji. Achicha Ede Very Traditional Igbo Meal Flo Chinyere. There traditional food are usually staple foods with soups, palm oil and legumes.
So that’s going to wrap it up for this special food agbugbu na achicha (pigeon pea and dried cocoyam porridge) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
