If you have been to Enugu State in Southeast Nigeria and haven’t tasted Achicha Ede, then I don’t know how you must have survived without this delicacy. It is a common food eaten by the Igbo people. It is a delicacy which has cocoyam as the main ingredient. Achicha Ede is a cocoyam pottage prepared with dried cocoyam flakes and is often served with African salad.
The list of ingredients used for preparing this traditional meal includes cocoyam flakes (achicha ede), leafy vegetables (Nigerian pumpkin leaves (ugu)/spinach/green amaranth), scent leaves, palm oil, ugba, onions, habanero pepper, crayfish, and pigeon pea (fio fio, which is optional).
The first step to preparing this sumptuous delicacy is to rinse and soak the achicha in water overnight. The next morning, rinse the achicha and then crush into pieces. Wrap the rushed achicha ede with either uma leaves, banana leaves or aluminum foil.
Cook in a pot with some water for about 20 to 30 minutes. Other ingredients can then be prepared while it is cooking. Chop the leafy vegetable of choice, scent leaves, onions, and pepper. When the achicha ede is very soft, remove the pot and set aside. Pour the palm oil in another dry pot and heat it up. When the oil is hot, fry the onion for 3 minutes. Add the ukpaka and pepper and fry too. Introduce the chopped leafy vegetable and stir till it heats up. When the contents of the pot heat up, add the cooked achicha, stir very well and add salt to taste. Stir the contents very well again, thereafter your achicha ede is done and ready to be served. You can enjoy this delicacy with African salad and a chilled drink.