Achicha is a Nigerian meal made primarily of dried cocoyam, pigeon pea (mgbumgbu) and palm oil. It is a typical Igbo dish. Before now, I used to think that Achicha has no nutritional value because the cocoyam has been smoked. But I stumbled on some good things about this food on Healthline and would love to share.
- Dietary fiber is abundant in cocoyam. As a result, cocoyam does not cause a sudden rise in blood sugar levels. It aids in the reduction of blood sugar. As a result, a diabetic diet might include cocoyam.
- Aids in Kidney Protection: Diabetic nephropathy is a condition in which high blood sugar levels destroy portions of the kidney. Diabetic nephropathy may reduced by eating cocoyam.
- . Heart-Healthy Food:Due to its high fiber content and low calorie count, cocoyam is beneficial for weight loss. It aids in weight loss and the reduction of blood cholesterol levels. As a result, cocoyam consumption may aid in the maintenance of a healthy heart.
- Aids in Blood Pressure Reduction
- Potassium is abundant in cocoyam, which may aid in the reduction of blood pressure Vitamin-dense food: It is okay to eat cocoyam when pregnant. B vitamins, vitamin D, and folate are all plentiful in cocoyam. During pregnancy, these vitamins are critical.
• Fio-fio (Pigeon peas)
• Achicha (smashed dried cocoyam)
• Six bulbs of red onions
• 3 spoonfuls of palm oil
• Fresh pepper
• Scent leaf
1. Wash your fio-fio (after picking out the good ones the way you do beans). In a pot, pour water, add the fio-fio and leave to cook for 30 minutes. Ensure your water is above the level of the fio-fio.
2. Drain the water, wash the fio-fio, pour fresh water into the pot, pour the fio-fio back and cook until it is soft.
3. In a bowl, pour water, then the achicha and soak for 10 minutes. Wash thoroughly until there is no sand in it then drain the water. Then cook in a separate pot for 30 minutes.
4. Drain the water used to cook the achicha. Mix the achicha with the fio-fio.
5. In a pan, fry the palm oil for 2-3 minutes. Add the onion, pepper, seasoning, scent leaf, and stir. Allow cooking for 10 minutes but remember to taste while cooking.
6. Mix the sauce with the food and stir until it is evenly distributed.
NOTE: Some people do not like ukpaka in theirs and it is okay.
You can also eat it with fried fish.