 A bowl of ẹchịcha | |
| Alternative names | Achịcha |
|---|---|
| Place of origin | Nigeria |
| Region or state | Igboland |
| Main ingredients | DriedCocoyam,Mgbụmgbụ |
Ẹchịcha (also,Achịcha) is a dish native to theIgbo part ofNigeria consisting mainly of driedCocoyam,mgbụmgbụ (Pigeon pea), andpalm 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 ofpalm oil, ụgba (seed of theoil bean tree),[1] onions, freshpepper, and salt.[2]
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