Achicha ❤️ n smoked fish

Name: Achicha ❤️ n smoked fish
Total time: 5400 s
Yield: 2-4 ppl
Cuisine: American
Ingredients: 1 c black beans or pigeon; 1 1/2 c cocoyam dried n crushed; 2 scotch bonnets; 1 onion; 1/2 orange or red sweet pepper; 3/4 c ugba; 2 tsp garlic; 4 chicken cubes; 1 tbsp papaya seeds crushed (or 2tsp black pepper); 1/2 c scent leaves (basil)chopped; 1 tbsp curry masala; 2 tsp salt; 1/4 c ground crayfish; 1/4 c palm oil

ifuchi @cook_112236741

enugu

Trying all new foods in Enugu has been a wonderful start of my new life here. Trying Achicha for the first time I ate it everyday for almost a week lol. I love new foods.

ifuchi @cook_112236741

enugu

Trying all new foods in Enugu has been a wonderful start of my new life here. Trying Achicha for the first time I ate it everyday for almost a week lol. I love new foods.

Saved

Ingredients

1hr 30 mins

2-4 ppl

1 cblack beans or pigeon
1 1/2 ccocoyam dried n crushed
2scotch bonnets
1onion
1/2orange or red sweet pepper
3/4 cugba
2 tspgarlic
4chicken cubes
1 tbsppapaya seeds crushed (or 2tsp black pepper)
1/2 cscent leaves (basil)chopped
1 tbspcurry masala
2 tspsalt
1/4 cground crayfish
1/4 cpalm oil

Saved

Steps

1hr 30 mins

1

Rinse and clean beans and cocoyam separately. Put black beans in a pot and take the cocoyam and put into a cheesecloth and if it’s has a drawstring close it and if not use a twist tie or tie in a knot. Put the cocoyam in with the beans (saves a lot of time) be sure the water covers beans and cocoyam. Cover and cook on high for 45 mins or until beans r cooked. If water gets low like below add water to cover.
2

Drain everything into a strainer. In the same pan/pot and the palm oil (or ur own if u can’t get palm). In a blender blend the onion and all peppers. Add to oil. Add scent leaves and ugba and sauté for a few mins on medium.
3

Add the beans and cocoyam and the rest of the seasoning and enjoy to the fullest. Eat with meat of ur choice 🍻