Achi soup is an easy Nigerian soup recipe that is commonly prepared with different vegetables. This can be served with eba or semolina. There are so many Nigerian native dishes that you can cook in no time and Achi soup thickener is one such delicious soups. If you are looking for an easy native soup to make, start with this one.
Using Achi makes an excellent soup thickener that adds a perfectly tasty and irresistible flavor to soups. This is why it is commonly used for cooking different soups and sauces. This simple thickener can be used in place of cocoyam, ukpo, or ofor among others.
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Other Achi recipes
Achi thickener can be substituted for Cocoyam when making oha soup, egusi soup, and other Nigerian soups that require thickener. You can cook achi soup in many ways simply by combining achi and bitter leaf; achi and uziza leaves; achi with ukazi or achi soup with ugwu.
However, a lot of people prepare theirs with bitter leaf, but I chose to make mine with uziza leaf because of the nice and delicious flavor I get from uziza. Some people mix egusi with achi. Because egusi is already a perfect thickener, I just prefer to use it the way it is without having to combine it with achi. In this case, you can use any vegetable you prefer most to make this Nigerian delicious soup. Vegetables shouldn’t be too much in this soup, you only need a splash to garnish the soup.
Ingredients for making Achi soup
- 1 kg of goat meat
- A kilo of goat offal (assorted meat)
- 1 medium kpomo (cowhide)
- A cup of stockfish
- 1 medium smoked fish
- 2 tablespoons of ground crayfish
- 3 seasoning cubes
- 1 large onion, chopped
- 2 tablespoons of ground achi
- 1 handful of shredded uziza ( cup)
- A tablespoon of ogiri
- 2 cooking spoons of palm oil
- 4 scotch bonnets or ground cayenne
- Salt to taste
Ingredients for preparing achi soup
Method of Preparing Achi Soup
- Wash and combine all the meat and stockfish except smoked fish in one pot.
- Season the meat with 2 seasoning cubes, onions, pepper, salt and a little water and place on heat.
- Cook the meat for 15 minutes, after that, add 1 cup of water to it to cook properly for another 15 minutes.
- Combine Ogiri, crayfish, smoked fish, pepper, and then the remaining onions, stir and cook for 5 minutes.
- Add palm oil to the soup, stir and then taste for seasoning, add the remaining seasoning cube if needed, and cook for 10 minutes.
- Pour the ground achi, stir and make sure you adjust the consistency by adding water if it’s too thick or by adding more thickener if the soup is a little bit watery. Let the soup simmer on medium heat for 10 minutes.
- Add Uziza leaves and stir to combine and then leave to simmer on low heat for 5 minutes.
- Your soup is ready, put off heat and serve with Eba, Pounded yam, or Fufu.
Achi soup is served with soft cassava flour (alebo)