Achicha with Fio Fio (Pigeon Peas and Taro)
Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Leaf | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Pick over the fio fio to remove any dirt or debris. Wash well under running water.
Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes.
Pound the dried cocoyam in a mortar until it is fine and smooth.
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.
Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well.
Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes.
Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes.
Add the grated habanero, and cook for a few minutes.
Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf.
Remove the achicha from the fio fio, and stir the beans into the sauce.
Unwrap the cooked achicha, and serve with the stew.
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