Achicha ede best described in English as cocoyam flakes is common among the Igbos in South Eastern Nigeria.
Growing up with my grandmother, she had a very large cocoyam farm.
Once it was time to harvest the cocoyam she would separate the corm from the head
and keep the head under a shade to preserve it till the next planting when she would be planting the cocoyam.
She would take out the once we would use for food to eat and make soup
And the remaining she would process into flakes (achicha ede).
See steps on how to make achicha ede below.
The cocoyam is then processed into flakes and she stores them in earthing pots (about 20 liters each).
She would seal the top with clay to prevent insects from getting in.
This happens between December and February before the rains will start.
By May – June when there is scarcity of yam and plantain,
The cocoyam flakes become a readily available alternative.
She begins to open up each pot one after the other as she uses the cocoyam flakes.
She sold a good part of it and the rest for use at home.
What’s Achicha Ede (Cocoyam Flakes)
It’s simply cooked dry cocoyam.
Cocoyam on its own does not have a long shelf life,
processing it into cocoyam powder or flakes helps to increase its shelf life.
It comes in handy when yam and plantain is out of season.
All you need to do is wash, boil and eat.
The type of cocoyam best used for this is the purple or non-slimy white cocoyam.
How To Make Achicha Ede In 7 Steps
Ingredient
Cocoyam
Steps
- Soak the cocoyam for 30 mins to loosen the sand deposits
- Wash thoroughly 2 to 3 times to remove sand
- Boil the washed cocoyam for 45 mins to 1 hour
- Peel of the skin
- Cut the cocoyam into small sizes.
- Dry well. You can dry under the sun or use a dehydrator.
- Package in caliphate bags, seal and store in a cool dry place.
Recipes
As mentioned earlier, achicha ede is common among the Igbo’s and the meals prepared with them.
Achicha ede is a delicacy. It is a delicious meal prepared from dried cocoyam flakes.
These meals are prepared with the flakes they’re served in ceremonies and at home.
Ingredients
- Achicha ede (cocoyam flakes),
- Green leafy vegetables (fluted pumpkin(ugu), amaranth, spinach, saint leaves (nchiawu),
- Palm oil,
- Ukpa,
- Agidi(local beans) optional,
- Crayfish,
- Onions,
- Pepper.
Method 1: Traditional Method
- Rinse the dried cocoyam flakes and soak in clean water overnight.
- Wash the agidi (local beans)
- Place in a pot and cook until soft.
- Boil the cocoyam flakes until soft.
- Heat some palm oil in a pot
- Add diced onions and pepper
- Add ukpa, ground crayfish and vegetables. Choose one or two vegetables from the list.
- Allow to heat for 3-5 minutes
- Add the cocoyam flakes and stir.
- Add salt to your taste.
Method 2 Simple Method
- Soak the achicha in water for 6 hours
- Boil the achicha until it becomes soft
- Prepare vegetable soup ( ugu, amaranth or spinach) with crayfish, dry fish or meat and red oil. Or make a vegetable sauce of your choice.
- Serve it with the boiled achicha ede.
This is simple and anybody can do this.
Now that you know how to make achicha ede, would you like to try it out?
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