It’s a native cuisine from Eastern state of Igboland of Nigeria ,Enugu State particular. It is made from harvested cocoyam by cooking it till it turns brown and soft .It will then sun or smoke dry to preserve and store. During the olden days It’s usually eaten in the planting season when there is scarcity of foods by crushing into smaller flakes , soak for 10 to 30 minutes to make it a bit soft ,it is cooked by steaming till well soft mix with cooked black beans,pigeon peas or any beans of your choice Into a red palm oil sauce that contains ingredients like onions, pepper ukpaka including green vegetable of your choice. Blessed Chiazon Achicha Ede is highly processed under a hygienic environment and with good quality of cocoyam particularly good for Achicha Ede.
