How To Prepare Achi Soup.

Achi is a thickener used in variety of Nigerian soups. In Yoruba, it is known as Eku or Akalado, the Edos call it Dewen and Ijaws call it Apaupan or Akpakpa. Grown mainly in Central and South -
eastern region of the country,Achi not only adds its own unique flavour to soups, it also contains protein, carbohydrates and some fat. There's nothing as delightful as Achi cooked with Uziza leaves.
Ingredients: 

• 2 tablespoons of ground Achi 
• 1/2 cup of ground Crayfish 
• 2 bunches Uziza leaves (sliced) 
• 1 dried catfish (washed) 
• 1 smoked titus 
• 1 cup of periwinkle (shucked) 
• 1 cup of oyster (shucked) 
• Goat meat as desired ( washed ) 
• 2 seasoning cubes 
• 1/2 cup of palm oil 
• 2 &1/2 tablespoons of ground chilli pepper 
• 1 small bulb of onion

Preparation :

• In a bowl wash and slice goat meat into tiny pieces 
• Place in a large soup pot, add salt, onion, pepper and seasoning cube, 
• Cook for twenty minutes or till tender 
• Add 4 cups of water to the goat meat and let cook for about fifteen more minutes 
• Add dried fish and smoked fish, allow to cook  
• Add oyster, periwinkles and oil, allow it to cook for about ten minutes, 
• Add uziza leaves, crayfish and stir. 
• In a small bowl, mix Achi in water to a smooth runny consistency,add it to the soup, stir, 
• Cook for few minutes, 
• Stir and taste for salt, then season as desired. 

Achi soup is ready. Can be Served with Eba, Fufu,starch, pounded yam Etc..