Achi Soup
Achi soup is a Nigerian meat soup thickened with ground achi seed, which gives the broth body without long pounding or slow cooking. The pot holds goat, kpomo, assorted meats and smoked fish, so every spoonful has several textures. Palm oil adds color, ogiri and crayfish bring a deep fermented savor, and uziza leaves finish it with a peppery, herbal edge. It comes together quickly once the meat is tender.
Instructions
Wash all the meats and put them in a pot with the seasoning cubes, salt and onions. Add water, bring to a boil and cook until the meat is soft.
Stir in the pepper, ground crayfish, ogiri and a little more onion. Cook for at least 7 minutes so the seasonings blend into the broth.
Add the palm oil and taste the broth, adjusting the salt and seasoning if it needs it.
Stir in the ground achi seed. If the soup is too thick, add a little water, then let it simmer so the achi can thicken the broth.
Stir in the uziza leaves and simmer for at least 9 minutes, until the leaves are tender and their aroma has filled the pot. Serve the soup hot.
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