Cookbook:Achicha with Fio Fio (Pigeon Peas and Taro)
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Achicha with Fio Fio (Pigeon Peas and Taro) | |
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Time | 1 hour 45 minutes |
Difficulty |
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Achicha with fio fio is a Nigerian dish of pigeon peas and cocoyam. It comes from the Enugu people.
Ingredients
[edit | edit source]- Pigeon peas (fio fio)
- Red onion
- Salt
- Achicha (dried cocoyam)
- Palm oil
- Onion, chopped
- Habanero pepper, grated
- Ugba
- Seasoning cubes
- Scent leaf, sliced
- Nigerian pumpkin (ugwu) leaves, sliced
Procedure
[edit | edit source]Achicha
[edit | edit source]- Pick over the fio fio to remove any dirt or debris. Wash well under running water.
- Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes.
- Pound the dried cocoyam in a mortar until it is fine and smooth.
- Wash the pounded achicha very well until the water becomes clear. Leave some water in the achicha so that it will be soft. After a few minutes, drain out the water from the achicha, and transfer it to a dry bowl.
- Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well.
- Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes.
Sauce
[edit | edit source]- Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes.
- Add the grated habanero, and cook for a few minutes.
- Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf.
- Remove the achicha from the fio fio, and stir the beans into the sauce.
- Unwrap the cooked achicha, and serve with the stew.