Achi seed also known botanically as Brachystegia Eurycoma, is an excellent seed from which the ‘Achi’ powder is gotten. The Achi powder on the other hand is an excellent soup thickener mostly used by the Igbos to make soup, and also it provides essential health benefits and is also used in herbal and medical terms. In a nutshell, the Achi seed is an African seed thickener.
However, due to its high vitamin content, it is recommended. It also contains minerals and also gives your soup, stew a distinct sweet taste. It is also used as a native flavor in soup by the Igbos.
Other local dishes like Bitter leave soup, ogbono soup, vegetable soup, and oha soup, can all benefit from this amazing seed (Achi), which is dried and ground to a fine consistency.
Achi soup is a traditional African soup made with a variety of vegetables such as oha leaves, okazi leaves, ugu leaves, bitter leaves, and others.
Achi soup is also made with Achi powder( gotten from air-dried achi seed crushes and ground into powder). The Achi soup is a local African soup, mostly prepared by the Igbos.
You should also know that the Achi powder soup thickener can be used in place of ukpo, yam flour, cocoyam, or ofor as a soup thickener.
Thickening Agent (Achi Powder)
As we’ve known by now, the Achi powder is a product of the Achi seed. Achi powder is a soup thickening agent, sometimes known as a thickener, which is a material that can raise the viscosity of a liquid without affecting its other qualities significantly.
Interesting Benefits of Achi Powder
(1) Achi powder is an excellent soup(sauce,stew, e.t.c) thickener.
(2) It doesn’t just make your soup thick, it gives it a distinct flavor.
(3) Adds the proper amount of flavor and freshness to meals
(4) It is medicinal, and also used in healing wounds.
(5) It can serve as an alternative for an artificial flavoring agent.
(6) A good source of antioxidants
(7) It is an excellent choice for making stews, sauces, and soup.
(8) Well nourishing, and contains high vitamin content.
Nutritional Value of Achi Powder
According to recent findings, researchers discovered that the Achi has 10.52 percent protein, 2.50 percent ash, 8.70 crude fiber, 8.50 percent moisture content, 8.48 percent edible fat, and 61.30 percent carbohydrate.
Now, these nutrients are very important and necessary for the proper growth and development of your body. However, it also contains “Crude fiber” which helps in lowering blood cholesterol and moderating glucose response in diabetics.
Achi is very nutritious, so it is advised that you used the Achi soup thickener in your soup daily. This plant is widely recognized for containing a considerable quantity of vitamin C, magnesium, protein, vitamin B6, and provitamin A in the form of beta-carotene.
How to Make Achi Soup with Achi Powder
We’ll highlight a few easy steps you can follow to make the Achi soup. Achi soup is a Nigerian dish, it is common among the Igbos. Several Nigerian local meals may be prepared quickly, and Achi soup (powder) thickener is one of them.
Achi soup is very delicious, if you’re planning on trying out a Nigerian local soup, then you should try the Achi soup. Achi is a fantastic soup thickening that imparts a delicious and seductive flavor to soups.
As mentioned earlier, the Achi can also be an alternative for cocoyam, ukpo, or ofor, among other ingredients. This is why it is very popular and widely used by the Igbos.
By combining achi and bitter leaf, achi with uziza leaves, achi with ukazi, or achi soup with ugwu, you can make achi soup in a variety of ways.
You can also combine achi with egusi because egusi is such a good thickener on its own. Although most people tend to go for egusi, which is also an excellent soup thickener on its own.
You should know that achi soup can be prepared with any vegetable of your choice. But there shouldn’t be too many vegetables. Only a smidgeon is required to garnish the soup. So let’s get into it.
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Achi Soup Recipe
First, to make achi soup, you need to make sure all necessary ingredients are in place
- 1 kg of goat meat
- A kilo of goat offal (assorted meat)
- 1 medium kpomo (cowhide)
- A cup of stockfish
- 3 seasoning cubes
- 1 medium smoked fish
- 2 tablespoons of ground crayfish
- 1 large onion, chopped
- 2 tablespoons of achi powder
- 1 handful of shredded uziza (cup)
- 2 cooking spoons of palm oil
- 4 scotch bonnets or ground cayenne
- Salt to taste
- A tablespoon of ogiri
Achi Soup Preparation Techniques
Firstly, put all of the meat and stockfish, save the smoked fish, which should be washed and combined in one pot.
(1) Wash your meat and stockfish, save the smoked fish, which should be washed and combined in one pot.
(2) Secondly, place the meat over the fire with 3 seasoning cubes, onions, pepper, salt, and a little water.
(3) Thirdly, simmer the beef for 12 minutes before adding 1 cup of water and continuing to cook for another 12 minutes.
(4) Fourthly, toss together the Ogiri, crayfish, smoked salmon, pepper, and the remaining onions, then cook for 6 minutes, stirring occasionally.
(5) Now, add the palm oil to the soup, stir, and season to taste. If necessary, add the remaining seasoning cube and cook for another 10 minutes.
(6) After that, add the ground achi (achi powder), mix, and adjust the consistency by adding more thickener if the soup is too watery or adding more water if it’s too thick.
(7) Allow simmering for 11 minutes over medium heat. Stir in the Uziza leaves, then reduce to low heat and cook for 4 minutes.
(8) Finally, when the soup is done, remove it from the fire and serve with eba, pounded yam, or fufu.
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