Akịdị – Ways Igbo's Eat Native Beans
Among the Igbo people, Akịdị (native beans) is known for its rich taste, high nutritional value, and versatility in traditional meals. Unlike regular beans, Akịdị is firmer, smaller, and retains its shape when cooked, making it a favorite side dish in many Igbo households.
Akịdị is most commonly boiled plain with salt and then drizzled with palm oil, creating a simple but satisfying dish. It is also frequently paired with yam (Ji Akịdị), where the soft, starchy texture of yam blends perfectly with the firmness of Akịdị. Some variations include adding Ugba (oil bean seeds) and pepper, making it more flavorful and hearty.
For farmers and workers, Akịdị is considered an energy-giving food, providing long-lasting sustenance throughout the day. Whether served as a meal on its own, combined with other staples, or eaten as a snack, Akịdị remains an important and cherished dish in Igbo culinary tradition.
