Agbugbu na achicha (Pigeon pea and dried cocoyam porridge)
Agbugbu na achicha (Pigeon pea and dried cocoyam porridge)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, agbugbu na achicha (pigeon pea and dried cocoyam porridge). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) is something that I have loved my entire life.

Pick the pigeon pea, wash and cook. See great recipes for Agbugbu na achicha (Pigeon pea and dried cocoyam porridge) too! pigeon pea, dried cocoyam, Salt (to taste), Fresh, roughly blended Pepper (to taste), Powdered crayfish, palm oil, Stock cubes (optional, to taste). Achicha Ede is cocoyam flakes porridge and is as traditional as it gets when it comes to Igbo foods.

To get started with this recipe, we must first prepare a few components. You can have agbugbu na achicha (pigeon pea and dried cocoyam porridge) using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Agbugbu na achicha (Pigeon pea and dried cocoyam porridge):
  1. Make ready 3 cups pigeon pea
  2. Make ready 1 Cup dried cocoyam
  3. Get Salt (to taste)
  4. Get Fresh, roughly blended Pepper (to taste)
  5. Get 2 tbsp Powdered crayfish
  6. Prepare 1/4 cup palm oil
  7. Take Stock cubes (optional, to taste)

Mix the already prepared sauce with the pigeon peas and cocoyam. 'Achicha' (Dried cocoyam chips) Pigeon pea (Cream colour) Fresh 'akidi' (Fresh cowpea in pod) Palm oil. Variations of 'achicha' and 'ayaraya oka' prepared with pigeon pea and fresh 'akidi' all had lower GI val-ues compared to the variation without them. Healthy proteinious yummy fio fio/pigeon peas and yam ( agbugbu na ji ). agbugbu efe MMM video testimony. Easiest way to prepare Fio-Fio porridge using Achicha.

Steps to make Agbugbu na achicha (Pigeon pea and dried cocoyam porridge):
  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.

Achicha Ede (Traditional Igbo meal) Cocoyam Flakes Porridge Eating tradition food in Igboland: Fried On this episode we will be preparing cocoyam flakes porridge, some people prepare it with unripe AGBUGBU RECIPE #FIO-FIO AND YAM RECIPE #IGBO FOOD Click here to Subscribe. Achicha, dry cocoyam - The Pretend Chef. Achicha, dry cocoyam is pre-cooked, sun dried cocoyam. Cooked with black beans or pigeon peas. The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti, or as gungo peas in Jamaica, is a perennial legume from the family Fabaceae.

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