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How To Make Achicha And Fio-Fio

By Akachi Ikechukwu-Nnamani 29 August 2021   |   5:03 pm

How To Make Achicha And Fio-Fio

Nigeria is blessed with a lot of delicacies. Achicha smashed dried cocoyam), a southeastern delicacy is one of the meals that will leave you wanting more. If you ever visit the East, try this dish and you’d be glad you did.


• Fio-fio (Pigeon peas)
• Achicha (smashed dried cocoyam)
• Six bulbs of red onion
• 3 spoonfuls of palm oil
• Fresh pepper
• Scent leaf
• Seasoning
• Salt

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.

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Achicha And Fio-Fiofood
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