How to prepare echicha nsukka

Food morning to you all...

This is my one and only native food made by me.

Oya where are my Nsukka Asadu people... Achịcha ga du makwa nwabe...

Where are my 042 Umunike onuchakulu...unu bia yie echicha nkenu nwaa ooo. Eshiri me ọyi-ọyi nke ọ ñ nwaa.

For the Rest of the viewers that doesn't know about this yummy and delicacy food. Here are the whole thing made with this food.

Cocoyam... Firstly, you have to cook the cocoyam to overdone till its whitish colour turned out to be chocolate brownish colour, then you peel off the back and slice the cooked cocoyam into pieces. After slicing then you spray it on a clean nylon so that the sun will dry it for you.

Cooking details:

1. Get your fio-fio(agbugbu) to the quantity of your choice and filter out the stones and the fio-fio backs and wash it then put it in a pot of water and cook it up to 1-2hrs if you're using a local stove(Firewood), 1 hr if you're using a gas cooker. 30minutes if you're using a 30minutes pot on a electric stove.

2. Get your dried cocoyam ready and put it in a mortar and use your pestle to pound it...pls don't pound it so fast so that it won't split out the mortar and fall on the ground.

Pound it so that it'll have a little seeds.

3. Soak the dried pounded cocoyam in a bucket of water for like 10-15minutes and then wash it twice...after washing it then pour it on a sieving so that the water will filter out.

4. Use a nylon to tie the cocoyam after washing it in a medium quantity as if you're tying up moi-moi.

5. Check if your fio-fio (agbugbu) is done and then put the tied cocoyam on top of the fio-fio (don't let the water gets into the tied nylon) so that it won't be too soft like porridge beans for like 10-15 minutes then bring it out of the pot and also pour the cooked fio-fio (agbugbu) in a Siever so that the water will filter out too.

6. Put your pot back on fire(stove, gas cooker etc depending on your choice).

A). Add your red oil

B). Add a scoup of salt(a spoonful of salt)

C). Add your chopped onion and then stir it to fry a little.

D). Add your crayfish (being it pounded or grinded) one and stir it.

E). Add your Maggi cubes depending on the quantity of the Achịcha.

F). Add your pepper and chopped scent leaves(Nchanwu) and oil bean/bean oil(Ukpaka or ịgba) and stir it to become one then you bring it down.

G). Put another pot on fire(stove, gas cooker etc) and pour in your cooked fio-fio (agbugbu) and cooked cocoyam (Ede) and then pour in the mixed condiments (fried oil with its aroma stated above).

7). Use turning stick (wooden spoon) and turn it gently so that it'll mixed up well with the oil and then bring it down.

Then the final it to put the quantity of the scoup you want it your plate and enjoy it with any your soft drinks or juice...but me I prefer enjoying it with tombo (mmanya nkwụọcha) aka Palm-wine.

If you need it now, and you're around Enugu East Abakpa nike, Enugu State, then DM me so that I'll give you my location to come and have yours before I'll finish it ooo.

Thanks so much for reading my Article... I hope you enjoy reading my Article?

@Christian_BCH@Christian_BCH @JonathanSilverblood@emergent_reasons