Cookbook:Achicha with Fio Fio (Pigeon Peas and Taro)

Achicha with fio fio is a Nigerian dish of pigeon peas and cocoyam. It comes from the Enugu people.

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

Achicha

 * 1) Pick over the fio fio to remove any dirt or debris. Wash well under running water.
 * 2) Transfer the fio fio into a pot of boiling water. Add a whole onion and salt to taste, and cook for about 45 minutes.
 * 3) Pound the dried cocoyam in a mortar until it is fine and smooth.
 * 4) 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.
 * 5) Divide the achicha into four equal parts or more. Wrap each portion in transparent nylon, and tie very well.
 * 6) Transfer the wrapped achicha to the pot of the boiling fio fio, and allow it to boil for 20–30 minutes.

Sauce

 * 1) Heat some palm oil in a pot. Add the chopped onions, and cook for about 2 minutes.
 * 2) Add the grated habanero, and cook for a few minutes.
 * 3) Stir in the ugba, seasoning cubes, scent leaf, and ugwu leaf.
 * 4) Remove the achicha from the fio fio, and stir the beans into the sauce.
 * 5) Unwrap the cooked achicha, and serve with the stew.