Achi soup recipe is popular among people of the Eastern part of Nigeria.
Achi is a powerful thickener that is used to thicken soups, just like this Achi soup recipe.
Achi soup also known as Ofe Achi, is a finger licking and mouthwatering Igbo soup recipe.
Achi and ofor are thickeners that really look alike, but they are different from each. Achi is much higher, valuable and costlier than ofor.
Achi soup is almost the cheapest soup to cook in Nigeria, but your proteins in the soup can make it a costly soup.
Uziza leaf is the main leaf that is used to cook Achi soup. It is best to use native uziza leaf to cook this soup for a higher flavour.
Uziza seed is the secret ingredient for cooking this soup. It helps to enhance the flavour of the soup.
If bitter leaf or oha leaf is used to cook Achi soup, then it is no more called Achi soup, but rather it is called Bitter soup or oha soup.
Achi soup and ofor soup really look alike, taste almost the same and have the same cooking method, but they are still different from each other.
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Once seafoods are used in cooking Achi soup, it is no more called Achi soup, but rather called Rivers state native soup.
The consistency of this Achi soup should be a bit watery and thick, just like Ofe Nsala soup, but it can be cooked according to your consistency of choice.
Achi soup is a very delicious soup, very rich in nutrients and easy to prepare.
Achi soup can be served with any swallow of choice.
Achi soup becomes thicker when it cools down, so cook it a bit watery.
Achi soup doesn’t spoil quick and it is best preserved in the fridge or freezer.
It is best to mix your ground Achi with palm oil or warm water before adding it in the soup, inorder to avoid lump and makes it cook faster.
Achi soup is not complete without using ogiri (fermented locust beans) to cook it, because it adds that traditional taste to it.
