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Achi, often used as a thickening agent, is a leguminous seed popular in West African cuisine. It's ground into a powder and added to soups and stews to give them a thicker consistency. Achi also has a mild nutty flavour that can enhance the taste of dishes.
Achi is a ground seed spice used as a soup thickener in West African dishes like Oha and Ukazi soup.
It is made by grinding the seeds of the Branchystegia eurycoma tree into a fine powder.
Achi is generally called achi seed or achi powder. It’s used mainly as a soup thickener in cooking.
