Ingredients

Method

1. Peel the yam and cut into medium cubes. Wash and set aside.
2. Soak the dried cocoyam flakes (achicha) in warm water until soft, then drain.
3. If using fish or stockfish, soak, clean, and cook until tender.
4. Place yam in a pot, add water, and boil until the yam becomes soft.
5. Lightly mash some of the yam while leaving some chunks intact to form a thick base.
6. Add palm oil and stir to combine with the yam.
7. Add chopped onions, pepper, crayfish, and salt. Stir well.
8. Add the cooked fish or stockfish and mix gently.
9. Add the softened achicha and stir carefully to avoid breaking it too much.
10. Add ugba and mix until evenly distributed.
11. Simmer on low heat for 10–15 minutes, allowing all flavours to combine.
12. Taste and adjust seasoning if necessary.
13. Remove from heat and serve warm.

Notes

• The texture should be thick and slightly chunky, not watery.
• Some versions add garden eggs or leafy vegetables for extra flavour.
• Ugba is essential for traditional flavour but can be omitted if unavailable.
• Stir gently to preserve texture of both yam and achicha.

Equipment

• Cooking pot
• Wooden spoon
• Knife
• Cutting board
• Bowl

Warnings

• Do not overcook the achicha, as it may become too soft and lose texture.
• Avoid adding too much water; the dish should remain thick.