Ground Achi Powder – per 100g

Description

Ground achi is the essential thickening agent of Igbo cooking. Made from the seeds of Alchornea cordifolia, achi is finely ground into a powder that dissolves smoothly into soups, creating a rich, velvety body without a strong flavour of its own — allowing the other ingredients to shine.

It is most closely associated with Ofe Onugbu (bitter leaf soup), where it provides the characteristic thick consistency alongside stockfish, meat, and blended bitter leaf. It is also used in Ofe Akwu (palm nut soup), Banga soup, and many other Igbo soups and stews.

Key features:

• Traditional Igbo soup thickener — also called achi seed powder
• Essential for Ofe Onugbu (bitter leaf soup), Ofe Akwu, Banga soup
• Neutral in flavour — thickens without overpowering
• Similar function to ofor, ukpo, or cocoyam powder in other soups
• 100g pack, sourced weekly from Nigeria
• Ready to use — no pre-soaking needed

How to use:
Mix a tablespoon of ground achi with a little cold water to form a smooth slurry, then stir into your simmering soup. Add gradually until the soup reaches your preferred consistency. Works best added 10–15 minutes before the end of cooking. Use in Ofe Onugbu, Ofe Akwu, or any soup where you want a smooth, glossy thickness.