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- Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree), onions, fresh pepper, and salt. (en)
- Ẹchịcha (también, Achịcha) es un plato nativo de la parte Igbo de Nigeria consistente principalmente de taro seco, guandul y aceite de palma. Es tradicionalmente consumido en la estación seca cuando los vegetales frescos son difíciles de conseguir. El echịcha se prepara asando el cocoyam seco y el guandul hasta que están suaves, para luego mezclarlos con salsa de cebollas, pimientos frescos, sal, ụgba y aceite de palma. (es)
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- 1784 (xsd:nonNegativeInteger)
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- Dried Cocoyam, Mgbụmgbụ (en)
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- Ẹchịcha (also, Achịcha) is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the dry season when fresh vegetables are hard to come by. Ẹchịcha is made by steaming the dried cocoyam and mgbụmgbụ until they are soft, then mixing the two thoroughly with a sauce made of palm oil, ụgba (seed of the oil bean tree), onions, fresh pepper, and salt. (en)
- Ẹchịcha (también, Achịcha) es un plato nativo de la parte Igbo de Nigeria consistente principalmente de taro seco, guandul y aceite de palma. Es tradicionalmente consumido en la estación seca cuando los vegetales frescos son difíciles de conseguir. El echịcha se prepara asando el cocoyam seco y el guandul hasta que están suaves, para luego mezclarlos con salsa de cebollas, pimientos frescos, sal, ụgba y aceite de palma. (es)
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- Echicha (es)
- Echicha (en)
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