Cookbook:Achicha with Fio Fio (Pigeon Peas and Taro)

Achicha with Fio Fio (Pigeon Peas and Taro)
Time	1 hour 45 minutes
Difficulty

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Achicha with fio fio is a Nigerian dish of pigeon peas and cocoyam. It comes from the Enugu people.

Ingredients

• Pigeon peas (fio fio)
• Red onion
• Salt
• Achicha (dried cocoyam)
• Palm oil
• Onion, chopped
• Habanero pepper, grated
• Ugba
• Seasoning cubes
• Scent leaf, sliced
• Nigerian pumpkin (ugwu) leaves, sliced

Procedure

Achicha

1. Pick over the fio fio to remove any dirt or debris. Wash well under running water.
2. Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes.
3. Pound the dried cocoyam in a mortar until it is fine and smooth.
4. Wash the pounded achicha very well until the water becomes clear. Leave some water in the achicha so that it will be soft. After a few minutes, drain out the water from the achicha, and transfer it to a dry bowl.
5. Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well.
6. Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes.

Sauce

1. Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes.
2. Add the grated habanero, and cook for a few minutes.
3. Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf.
4. Remove the achicha from the fio fio, and stir the beans into the sauce.
5. Unwrap the cooked achicha, and serve with the stew.