Achicha Food

Achicha Food – A Traditional Igbo Delicacy Made with Cocoyam Flakes

Achicha Ede (Echicha Ede in the Enugu State of Nigeria) is a cocoyam pottage prepared with dried cocoyam flakes. It is one of the most traditional meals in Igboland.

Achicha in English

In English, Achicha translates to dried cocoyam or cocoyam flakes. The cocoyam is boiled, sliced, dried, and later rehydrated during cooking — giving Achicha its unique texture and earthy aroma.

Achicha recipe

To prepare Achicha, soak the dried cocoyam flakes in water until soft. Cook beans until tender, then mix in palm oil, onions, pepper, and crayfish. Add the softened Achicha and stir together until the flavours blend beautifully. Some people add vegetables or stockfish for extra richness.

Nutritious and deeply satisfying, Achicha is a true taste of Igbo heritage — simple, wholesome, and hearty.

Ingredients for Achicha Ede

• 3 cups Achicha Ede (cocoyam flakes)
• Sizeable green leafy vegetables. Nigerian pumpkin leaves (Ugu) or Spinach (Green)
• Scent leaves (nchanwu)
• ½ cup red palm oil
• ½ cup ukpaka (ugba)
• 2 onions
• Nsukka pepper (to your taste)
• Salt (to taste)