Echicha
Sign in to saveẸchịcha (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.
Wikidata facts
- Subclass of
- food
- Has part
- table salt
- Continent
- Africa
- Country of origin
- Nigeria
- Image
- Plastic bowl full of echicha.jpg
- Has use
- nutrition
Show 1 more fact
- indigenous to
- Igbo people
via Wikidata · CC0
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Encyclopedic overview
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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), onions, fresh pepper, and salt.
Excerpted from Wikipedia’s “Echicha” article, available under the CC BY-SA 4.0 licence.