Soup Thickener
Achi
Brachystegia eurycoma
A seed-derived Nigerian soup thickener commonly identified in food-science studies as Brachystegia eurycoma.
Ingredient record
Names & identity
Names can vary by language, market and region. Only reviewed names are displayed here.
| Nigerian/common name | Achi |
|---|---|
| Botanical name | Brachystegia eurycoma |
What is Achi?
Achi is a prepared seed flour used to add body to Nigerian soups. It is one of several traditional thickeners and should not be assumed to behave exactly like ofor or ukpo.
Flavour & identification
What does it look like?
Usually sold as a pale to beige ground flour. Colour and fineness vary with processing.
Using Achi in Nigerian cooking
How do you prepare it?
Disperse in cool liquid or add gradually while stirring, then allow time for the flour to hydrate before adding more.
How much should you use?
Begin with a small amount because processing and grind affect thickening strength.
Sources & further reading
Reviewed by Nigerian Spices editorial desk, 15 September 2026.
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