| 词条 | Echicha |
| 释义 |
| name = Ẹchịcha | image = Plastic bowl full of echicha.jpg | image_size = 250px | caption = A bowl of ẹchịcha | alternate_name = Achịcha | country = Nigeria | region = Igboland | creator = | course = | type = | served = | main_ingredient = Dried Cocoyam, Mgbụmgbụ | variations = | calories = | other = }} Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and 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, ụgba (seed of the oil bean tree),[1] onions, fresh pepper, and salt.[2] See also
References1. ^{{cite web|title=Ugba: The African Salad|url=http://www.imdiversity.com/villages/global/Global_Kitchen/UgbaSalad.asp|publisher=IMDiversity.com|accessdate=11 July 2012}} {{African cuisine}}{{Africa-cuisine-stub}}2. ^{{cite web|title=Achicha|url=http://www.nigeriagalleria.com/Health_Lifestyle/Recipe/Soups/Achicha.html|publisher=NigeriaGalleria.Com|accessdate=11 July 2012}} 2 : Nigerian cuisine|Igbo cuisine |
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