# Echicha

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Nigerian dish originating in Southeastern Nigeria

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

**Ẹchịcha** (also, **Achịcha**) [//](https://en.wikipedia.org/wiki/Help:IPA/English) [ⓘ](https://en.wikipedia.org/wiki/File:LL-Q33578_(ibo)-Celetex-Achicha.wav)is a dish native to the [Igbo](/source/Igboland) part of [Nigeria](/source/Nigeria) consisting mainly of dried [Cocoyam](/source/Cocoyam), [mgbụmgbụ](/source/Pigeon_pea) (Pigeon pea), and [palm oil](/source/Palm_oil). It is traditionally eaten in the dry season when fresh vegetables are hard to come by.

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](/source/Palm_oil), ụgba (seed of the [oil bean tree](/source/Pentaclethra_macrophylla)),[1] onions, fresh [pepper](/source/Chili_pepper), and salt.[2]

## See also

- [Igbo cuisine](/source/Igbo_cuisine)

- [List of African dishes](/source/List_of_African_dishes)

## References

1. **[^](#cite_ref-1)** ["Ugba: The African Salad"](https://web.archive.org/web/20120421160013/http://www.imdiversity.com/villages/global/Global_Kitchen/UgbaSalad.asp). IMDiversity.com. Archived from [the original](http://www.imdiversity.com/villages/global/Global_Kitchen/UgbaSalad.asp) on 21 April 2012. Retrieved 11 July 2012.

1. **[^](#cite_ref-2)** ["Achicha"](http://www.nigeriagalleria.com/Health_Lifestyle/Recipe/Soups/Achicha.html). NigeriaGalleria.Com. Retrieved 11 July 2012.

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