The Igbos call it Achi, whereas the Akwa-Ibom/Calabars call it Akpa. The seed is dry, flat, and circular in appearance. When ground, it becomes a whitish brownish powder. It is used as a thickening in Nigerian soups. This local condiment has high medicinal in its own right and also an excellent source of anti-oxidant and rich in vitamins.
| Weight | 0.1 kg |
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