Echicha

Ẹchịcha
A bowl of ẹchịcha
Alternative names	Achịcha
Place of origin	Nigeria
Region or state	Igboland
Main ingredients	Dried cassava, Mgbụmgbụ
Cookbook: Ẹchịcha Media: Ẹchịcha

Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried cassava, mgbụmgbụ, 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,^[1] onions, fresh pepper, and salt.^[2]

References

↑ "Ugba: The African Salad". IMDiversity.com. Retrieved 11 July 2012.
↑ "Achicha". NigeriaGalleria.Com. Retrieved 11 July 2012.

African cuisine

National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Central African Republic Chad Congo Djibouti Egypt Equatorial Guinea Eritrea Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Namibia Niger Nigeria Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa Sudan Swaziland Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe

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Category

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Echicha

See also

References