Echicha
 A bowl of ẹchịcha | |
| Alternative names | Achịcha |
|---|---|
| Place of origin | Nigeria |
| Region or state | Igboland |
| Main ingredients | Dried Cocoyam, Mgbụmgbụ |
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.
Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree),[1] onions, fresh pepper, and salt.[2]
See also
[edit]References
[edit]- ^ "Ugba: The African Salad". IMDiversity.com. Archived from the original on 21 April 2012. Retrieved 11 July 2012.
- ^ "Achicha". NigeriaGalleria.Com. Retrieved 11 July 2012.
 | This Nigerian cuisine-related article is a stub. You can help Wikipedia by expanding it. |