5 Delicious Delicacies Of The Igbos | Listclan 5 Delicious Delicacies Of The Igbos - Listclan

Saturday, March 24, 2018

5 Delicious Delicacies Of The Igbos

It is said that you can never die of hunger in the home of an Igbo man no matter how hard things are in the society. This is no an ordinary cheap saying as any tourist who ventures into the eastern part of Nigeria is greeted with warmth and love.

The Igbos are well known for their hospitality and a wide range of food. They are versatile and good at making a good number of different meals from just one plant. i.e. from the cassava plant, they also make abacha (not Nigeria's former head of State), which has many variations and downloading formulas.

1. Echicha (Achicha)

Prepared Achicha
Image Source: Allnigerianrecipes.com
Echicha or Achicha as we call it in my Nkanu West part of Enugu state is a delicacy of the Igbo man. It is made from a marriage of cocoyam, pigeon pea otherwise called mgbumgbu. A lot of palm oil is usually added to solemnize the holy matrimony. Although the complete delicacy is called achicha, the cocoyam used is equally referred to by the same name.

To make the cocoyam ready, fresh cocoyam is boiled and the back removed. It is then cut and dried in the sun then stored away for use at a later date. When it is time for preparation, the achicha is pounded a bit before steaming. The pigeon pea is boiled separately. And the two then goes into the matrimony.

2. Bitterleaf Soup

Image Source: Outravelandtour.com
Bitterleaf soup (aka Ofe Onugbu)
Although many people have currently started using many other soup materials like achi, to make the onugbu soup, The bitter leaf soup traditionally comprises of bitter leaf (Vernonia amygdalina) and cocoyam! Yes, you read right, the same cocoyam again. You thought I was joking when I said the Igbos can make several dishes out of one plant.

This time the cocoyam is cooked and pounded into a sticky paste, as it is still hot. Palm oil is usually added during the pounding in addition to some locally sourced condiments.

For a full course on how to prepare this dish, look at this article on allnigerianrecipes.

3. Abacha

Image Source: Naij.ng
Abacha, or abacha. Please do not confuse this beloved delicacy with the name of the late Nigeria Head of State Gen Sani Abacha, it is just coincidence that he bears the same name as this food.

Abacha is made from cassava, just like fufu (akpu) and garri. For abacha, the cassava is boiled and then grated into fine slender parts which are then, traditionally, put in a stream or river for the acidic content of the cassava to dissipate.

After washing, you can eat it just like that with coconut or groundnut. Or if you are like most of us, you will wait till it is married to ukpaka (ugba) and all the other condiments.
See this link for more.

4. Ukwa

Image Source: dobbyssignature.com
Ukwa is prepared from the seeds in the gourd of the tree also called ukwa. Botanically, the tree is Treculia Africana.

The nutritional value of ukwa (aka bread fruit), whether fried or cooked can never be over emphasized. It is so nutritious that doctor, health workers, and nutritionist always advice people to add the food to their diet. See this newspaper article here.

You can learn how to prepare ukwa here.

5. Ofe Achara

Image Source: Nairaland.com
This soup is made of achara and other condiments like egwusi or achi.

Those from Abia and Imo States hold this soup with great respect. In fact, having a full pot of this soup at home is a great deal.

Just like ofe Owerri, ofe achara commands respect.