Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, achicha and fio-fio(dried cocoyam and pigeon peas). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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#. Fio Fio (Pigeon Pea, Agbugbu): In Enugu State, Nigeria, achicha ede is prepared with fio fio (pigeon pea, agbugbu).
Achicha and fio-fio(dried cocoyam and pigeon peas) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Achicha and fio-fio(dried cocoyam and pigeon peas) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have achicha and fio-fio(dried cocoyam and pigeon peas) using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Achicha and fio-fio(dried cocoyam and pigeon peas):
- Take 3 cups fio-fio(pigeon peas)
- Prepare 3 cups achicha(cocoyam)smashed
- Take 5 milk cups of red oil
- Get 3 handfull of scent leaf
- Take 5 big balls of onions
- Get 2 cubes knorr cube
- Take 15 pieces fresh pepper
- Take 4 handfull of ukpaka
- Make ready to taste salt
- Take fish(optional)
- Make ready nylon(for achicha)
Pick out the grits and fiofio soaked in water for fiofio pigeon peas. Drain the soaking liquid and place pigeon peas in a pot. 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. 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 Achicha and fio-fio(dried cocoyam and pigeon peas):
- Select and wash your pigeon peas
- Put it in a pot and make sure water covers it
- Cook for 30 mins, wash and return it into the pot and start cooking it.
- In a bowl of water pour the already crushed cocoyam,allow it to soak for 10mins
- 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
- Allow it to cook for 30mins remove it from fire and let the pigeon peas to cook until is soft,that means is done.
- Drain the water in it,untie the cocoyam mix it with the pigeon peas
- In a separate pot or frying pan add red oil allow it to get hot 3 mins is ok
- Add onions,pepper,ukpaka,maggi,scent leaf,salt to taste,allow it to cook for 10 mins
- 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 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. Fio Fio/pigeon peas and yam/ Caganus cajan/agbugbu. Год назад. This legume recipe is packed with alot of good protein. Preparing Achicha (Grated dried cocoyam). Месяц назад. How to make Fio Fio and Achicha.
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