Pigeon beans meal (Agugu ne Achicha)
Pigeon beans meal (Agugu ne Achicha)

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pigeon beans meal (agugu ne achicha). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

See great recipes for Agugu ne Achicha(pigeon bean) too! Traditional food of the eastern people the lgbo especially Nskuka. See recipes for Agugu (pigeon beans), Agugu and yam too. Traditional food of the eastern people, the igbos they love the meal especially the Nsuukas.

Pigeon beans meal (Agugu ne Achicha) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Pigeon beans meal (Agugu ne Achicha) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have pigeon beans meal (agugu ne achicha) using 9 ingredients and 9 steps. Here is how you cook it.

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The ingredients needed to make Pigeon beans meal (Agugu ne Achicha):
  1. Get 4 cup pigeon beans (Agugu)
  2. Prepare 2 cup boiled dried ground cocoyam(achicha)
  3. Prepare 1 and half cup palm oil
  4. Get 1 onion bulb medium
  5. Make ready to taste Salt
  6. Take ２cube maggi
  7. Prepare 3 tablespoon ground pepper
  8. Make ready 1 handful scent leaf
  9. Prepare 1/2 cup Akpaka

Achicha Ede is cocoyam flakes porridge and is as traditional as it gets when it comes to Igbo foods. Achicha Ede (Echicha Ede in Enugu State of Nigeria) is a cocoyam pottage prepared with dried cocoyam flakes. The pigeon peas (Cajanus cajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus Cajanus Adans. The pigeon peas are actually a bean.

Steps to make Pigeon beans meal (Agugu ne Achicha):
  1. Get a clean pot place on heat add plenty water,wash and put pigeon beans allow to boil for 3 hours.
  2. Once is 3 hours tie Achicha in white polythene put in same pot allow to boil for another 1 hour.
  3. Then add scent leaf in the pigeon beans for 5 min turn off heat
  4. Wash and chop onion thinly
  5. Get a neat pan place on heat add oil,salt,maggi,onion and little water.
  6. Add pepper and Akpaka stir for 3min.
  7. In the first pot loosing the tied cocoyam mix very well with the Agugu (pigeonbeans)
  8. Then pour the already prepared sauce mix very correctly.
  9. Agugu ne Achicha is ready,very very delicious.

The pigeon peas (Cajanus cajan), alternatively known as Angola Pea, Gungo Pea, Congo-Pea, Pigeon-Pea, No Eye Pea, Red Gram, Yellow Dhal, Puerto Rico Pea, is a plant species in the legume family of the widely cultivated genus Cajanus Adans. The pigeon peas are actually a bean. Pigeon Peas are very famous in the Caribbean. So, look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. Here's a meal prep friendly dish that will add some Caribbean flavor to your life.

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