Brachystegia eurycoma, that is the botanical name for this legume we Nigerians know as Achi. 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.
