Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, agbugbu na achicha (pigeon pea and dried cocoyam porridge). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is something which I’ve loved my entire life. They’re nice and they look wonderful.
Achicha Ede is cocoyam flakes porridge and is as traditional as it gets when it comes to Igbo foods. Achicha Ede (Echicha Ede in Enugu State of Nigeria) is a cocoyam pottage prepared with dried Seasoning cubes. Fio Fio (Pigeon Pea, Agbugbu): In Enugu State, Nigeria, achicha ede is.
To get started with this particular recipe, we have to 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 cook it.
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
- Prepare Salt (to taste)
- Get Fresh, roughly blended Pepper (to taste)
- Make ready 2 tbsp Powdered crayfish
- Prepare 1/4 cup palm oil
- Make ready Stock cubes (optional, to taste)
Fiofio Pigeon peas, a legume enjoyed in Africa, Asia and parts of South America. It is variously called Fiofio or Agbugbu in Igbo, Otili in Yoruba, Aduwa in Hausa is also called, Gungo peas in Jamaica and mbaazi in Kenya. Pigeon pea has a sweet, mildly nutty and earthy flavour. Achicha Ede (Traditional Igbo meal) Cocoyam Flakes Porridge Eating tradition food in Igboland: Fried On this episode we will be preparing cocoyam flakes porridge, some people prepare it with unripe AGBUGBU RECIPE #FIO-FIO AND YAM RECIPE #IGBO FOOD Click here to Subscribe. Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil.
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.
It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Ogede, moi moi, Akara, Abacha, Akidi, Achịcha, Asurasu ọkà Ranging from Garri(eba) and bitter leaf soup, Garri and uha soup, Garri and egudii(melon) soup, Abacha (African salad), fiofio/agbugbu Na ji( pigeon beans and yam), achịcha na fiofio(dried cocoyam and pigeon beans) amongst others. Achicha Ede (Traditional Igbo meal) Cocoyam Flakes Porridge Eating tradition food in Igboland: Fried Beans Hi guys and welcome to my channel! this is my local delicacy called achicha and fio fio. coco yam flasks and pigeon beans hope. Porridge made with yam and a kind of beans- Pigeon peas, a tropical Achicha is one of the local food prepared by Enugu people, Achicha which is made of dry cocoyam can be prepared with fresh akidi, or fio fio, achicha can also be prepared alone with just scent leaf. Healthy proteinious yummy fio fio/pigeon peas and yam ( agbugbu na ji ). agbugbu efe MMM video testimony.
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