Echicha (original) (raw)
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.
| Property | Value |
|---|---|
| dbo:abstract | 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) |
| dbo:alias | Achịcha (en) |
| dbo:country | dbr:Nigeria |
| dbo:ingredient | dbr:Pigeon_pea dbr:Cocoyam |
| dbo:ingredientName | DriedCocoyam,Mgbụmgbụ |
| dbo:region | dbr:Igboland |
| dbo:thumbnail | wiki-commons:Special:FilePath/Plastic_bowl_full_of_echicha.jpg?width=300 |
| dbo:wikiPageID | 36392302 (xsd:integer) |
| dbo:wikiPageLength | 1784 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1120589469 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Pigeon_pea dbr:Igbo_cuisine dbr:List_of_African_dishes dbr:Nigeria dbr:Palm_oil dbc:Igbo_cuisine dbc:Nigerian_cuisine dbr:Chili_pepper dbr:Cocoyam dbr:Igboland |
| dbp:alternateName | Achịcha (en) |
| dbp:caption | A bowl of ẹchịcha (en) |
| dbp:country | Nigeria (en) |
| dbp:imageSize | 250 (xsd:integer) |
| dbp:mainIngredient | Dried Cocoyam, Mgbụmgbụ (en) |
| dbp:name | Ẹchịcha (en) |
| dbp:region | dbr:Igboland |
| dbp:wikiPageUsesTemplate | dbt:Nigeria-cuisine-stub dbt:Infobox_prepared_food dbt:Reflist dbt:Short_description dbt:African_cuisine |
| dct:subject | dbc:Igbo_cuisine dbc:Nigerian_cuisine |
| gold:hypernym | dbr:Dish |
| rdf:type | owl:Thing wikidata:Q2095 yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Substance100020090 |
| rdfs:comment | 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) |
| rdfs:label | Echicha (es) Echicha (en) |
| owl:sameAs | freebase:Echicha wikidata:Echicha dbpedia-es:Echicha dbpedia-sw:Echicha https://global.dbpedia.org/id/4iuRD |
| prov:wasDerivedFrom | wikipedia-en:Echicha?oldid=1120589469&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Plastic_bowl_full_of_echicha.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Echicha |
| foaf:name | Ẹchịcha (en) |
| is dbo:wikiPageWikiLink of | dbr:Pigeon_pea dbr:Igbo_cuisine dbr:List_of_African_dishes |
| is foaf:primaryTopic of | wikipedia-en:Echicha |
