June 3, 2023

All Nigerian Food Recipes

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How to cook Agbugbu na achicha


  1. 3 cups pigeon pea
  2. 1 Cup dried cocoyam
  3. Salt (to taste)
  4. Fresh, roughly blended Pepper (to taste)
  5. 2 tbsp Powdered crayfish
  6. 1/4 cup palm oil
  7. Stock cubes (optional, to taste)


  1. Pick the pigeon pea, wash and cook. P. S. It takes a long time to get tender, so, I’d suggest you use a pressure pot, or soak in water for 24 hours before cooking.  
  2. Pound the dry cocoyam and add to the pigeon pea and continue cooking until they both are tender  
  3. Place a clean pot on the burner, and add your palm oil.  
  4. When it heats up, add the shredded onion and roughly blended pepper  
  5. Season with salt, crayfish and stock cubes  
  6. Turn the pepper sauce into the pigeon pea and mix. Adjust seasoning and enjoy your meal.

READ:  Ofe Achara with Akpuruakpu Egusi (Mgbam)