Achicha and fio-fio(dried cocoyam and pigeon peas)
Achicha and fio-fio(dried cocoyam and pigeon peas)

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, achicha and fio-fio(dried cocoyam and pigeon peas). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Achicha and fio-fio(dried cocoyam and pigeon peas) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Achicha and fio-fio(dried cocoyam and pigeon peas) is something that I’ve loved my whole life.

HOW TO MAKE SWEET FIO FIO WITH ACHICHA EDE [dry cocoyam]the rich proteinious food for ndi Nze na Ozo. This legume recipe is packed with alot of good protein. In this video you will learn an easy way to prepare your peas Nigerian style. #jossypassion#.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook achicha and fio-fio(dried cocoyam and pigeon peas) using 11 ingredients and 10 steps. Here is how you can achieve it.

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The ingredients needed to make Achicha and fio-fio(dried cocoyam and pigeon peas):
  1. Take 3 cups fio-fio(pigeon peas)
  2. Take 3 cups achicha(cocoyam)smashed
  3. Get 5 milk cups of red oil
  4. Get 3 handfull of scent leaf
  5. Get 5 big balls of onions
  6. Take 2 cubes knorr cube
  7. Make ready 15 pieces fresh pepper
  8. Prepare 4 handfull of ukpaka
  9. Take to taste salt
  10. Get fish(optional)
  11. Take nylon(for achicha)

This is one of the local food prepared by Enugu states(Nsukka dee jee ooo). Select the pigeon peas like you would do beans, to remove chaff and insects. Pour the washed fio fio into a pot and cover with water. This pottage is prepared with dried cocoyam flakes.

Instructions to make Achicha and fio-fio(dried cocoyam and pigeon peas):
  1. Select and wash your pigeon peas
  2. Put it in a pot and make sure water covers it
  3. Cook for 30 mins, wash and return it into the pot and start cooking it.
  4. In a bowl of water pour the already crushed cocoyam,allow it to soak for 10mins
  5. Wash it properly until there is no trace of sand under it,drain it out from water.tie them beat by beat with nylon and put inside the already cooking pot where the pigon peas are
  6. Allow it to cook for 30mins remove it from fire and let the pigeon peas to cook until is soft,that means is done.
  7. Drain the water in it,untie the cocoyam mix it with the pigeon peas
  8. In a separate pot or frying pan add red oil allow it to get hot 3 mins is ok
  9. Add onions,pepper,ukpaka,maggi,scent leaf,salt to taste,allow it to cook for 10 mins
  10. Mix the already prepared sauce together with the pigeon peas and cocoyam together.your food is good to go.you can serve it with fried fish if you wish.

Achicha ede is very dear to the people of Enugu State. 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. 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. How to make Fio Fio and Achicha. Hi guys and welcome to my channel! this is my local delicacy called achicha and fio fio. coco yam flasks and pigeon beans hope.

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