Achicha Ede

What we know so far

Achicha ede is an old Igbo pottage made from cocoyam that was boiled, sliced and dried hard in the harmattan sun, then soaked, steamed soft and tossed in red palm oil with fermented oil bean (ukpaka), red onion, pepper and a heap of green vegetables. In Enugu it is echicha and often cooked with fio fio, the local pigeon pea. Drying the cocoyam was a way to keep the harvest through the year, and the dish carries memories of the war years; people either love it or hate it. Eaten on its own, or with cucumber salad.

The draft was written from 3 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting