How to prepare Achicha Ede
3 cups achicha ede (cocoyam flakes)
600g green leafy vegetables. You can either use:
Green amaranth or
Nigerian pumpkin leaves (ugu) or
Scent leaves (nchanwu, efirin)
½ cup red palm oil
½ cup ukpaka (ugba)
2 red onions
2 Habanero peppers (or to your taste)
Salt (to taste)
Before you prepare Achicha Ede
- Rinse the achicha and soak in water overnight.
The following morning, wash the achicha and expel from the water.
Smash into pieces
Wrap the squashed achicha ede with uma leaves, banana leaves or aluminum foil and cook in a pot with some water for 20 to 30 minutes.
While that is cooking, wash and cleave the accompanying fixings: green amaranth or ugu or spinach, aroma leaves, onions and peppers.
At the point when the achicha ede is delicate, expel from the pot and put in a safe spot.
In another spotless dry pot, pour the red palm oil and warmth it up. At the point when the oil is hot, broil the onions for 3 minutes.
Include the ukpaka and pepper and sear for an additional 3 minutes.
Include the slashed verdant vegetable and mix till it warms up. It would be ideal if you note that when utilizing spinach you have to cook the spinach in a different pot till the overabundance water turn out, at that point include just the vegetables so you don’t have a pool of water in the feast.
At the point when the substance of the pot warms up, include the cooked achicha, blend vey well and add salt to taste.
Blend great and it’s finished!