AchichaEde is a traditional dish of cocoyam potage which originates from the Igboregion of Nigeria particularly Enugu.
Put the dry cocoyam in a mortar, crush itwith a pestle and then soak the crushed cocoyam overnight in clean water.
Lay the pigeon pea in a tray and select dirtoff it. When the pigeon pea is clean, rinse and cook on medium heat.
Rinse the soaked cocoyam properly to removesand. Put in filter and drain the water off it.
Wrap the cocoyam in a clean nylon and putthem gently into the pot of boiling pigeon peas. Cook for 20mins or more untilboth the peas and cocoyam are tender. You may need to add more water to preventthem from burning.
Once they are tender, switch off the heatand set aside.
Put a clean pan on fire. Add palm oil and adjustto low heat.
Add the onion and fresh pepper, fry for 2minutes.
Add Ukpaka, pieced dry fish and crayfish,stir gently. Simmer for 5 mins.
Add dry pepper, salt and seasoning cubes.
Transfer the content of the pan (sauce)into the pot containing the tender cocoyam and pigeon peas.
Add the diced scent leaves and pumpkinleaves. Stir gently with a wooden spoon and simmer for 5mins on low heat.
Your Achicha Ede is ready. Serve hot.
Achicha Ede when combined with Fio-Fio (pigeon pea) holds great nutritional and health benefits.
In fact, the seeds of Fio-Fio are known to have great health benefits. The potassium contained in them serves as a vasodilator when consumed. This helps to reduce the constriction of blood vessels thereby aiding in lowering blood pressure and reducing the risk of cardiovascular diseases. Also, pigeon pea paste is used traditionally as a remedy for pile.
Again, its protein content is important for healing of wounds, regeneration of cells, growth and development, as they are a building block for cells, tissues, muscles and bones. Study shows that a single cup of boiled pigeon peas contains 11 grams of protein.
Pigeon pea has a significant amount of folate. A deficiency of folate in the body is associated to a number of health challenges like; anemia and certain neural tube defects seen in unborn children. A single cup of pigeon pea can provide over 110% of the daily recommended folate intake. This legume therefore helps to prevent anemia.
The seeds of pigeon peas are very low in saturated fats and cholesterol. Its high fibre content increases your metabolism. This prevents you from gaining unhealthy weight. It also contains Niacin and Riboflavin which actively enhances the metabolism of carbohydrates and prevents the storage of fat, thereby enriching the body with a constant flow of energy.
Freshly harvested uncooked Pigeon peas is also a good source of vitamin C. vitamin C stimulates the production of white blood cells in the body to fight off infections, thereby boosting the overall immune system.