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Is this not fio-fio, yam, ukpaka and kpomo

What are the ingredient needed and what is the process

Afam4eva:
Achicha is an Enugu delicacy and not limited to only Nsukka.

But Nsuka makes it best.

obyikye:
Is this not fio-fio, yam, ukpaka and kpomo

Well, exactly. That’s what it is. Except it’s cocoyam, not just-plain yam.

descarado:

Point of correction.
Achicha is never an Enugu or nsukka delicacy rather igbo delicacy mostly eaten by old anambra people from awka to Enugu, ekwulobia to nsukka.
My grand parents made and ate achicha, they grew up with it and we are not from Enugu state. I even prepared it from scratch in my village.
The same goes with okpa.
What you will rather say is that Enugu state way of making both is more popular and because of that, everybody assumed those delicacies came from Enugu state.
Another example is abacha and ùgba. Imo abacha is the most popular. Anambra eg has their way of making abacha and Enugu is not left out. Asia make like imo but with slight diff in taste.
All these are igbo food enjoyed by igbo people over the centuries. Let's not politicise them.

Wetin ‘consign’ Imo with abacha? What’s that rubbish?

Probz:


Well, exactly. That’s what it is. Except it’s cocoyam, not just-plain yam.

I thought as much.