Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by.

Ẹchịcha

A bowl of ẹchịcha
Alternative names	Achịcha
Place of origin	Nigeria
Region or state	Igboland
Main ingredients	Dried Cocoyam, Mgbụmgbụ

Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree),[1] onions, fresh pepper, and salt.[2]

See also

• Igbo cuisine
• List of African dishes

References

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