Not your everyday beans, but the deep, earthy akidi, that is what the Igbo call it. These tiny black beans, with their slightly nutty taste, are one of Nigeria’s hidden and finest culinary gems. Unlike the regular brown beans most people know, akidi has its own character, and in Igbo kitchens, it has long been celebrated as more than just food.

Traditionally grown in the eastern part of Nigeria, especially in Enugu and Anambra, akidi is not as common as cowpeas or brown beans. Maybe that is why it feels so treasured whenever it appears on the table. To prepare it the proper way, the beans are usually soaked overnight to soften their tough skin, then slowly boiled until tender. This patient process gives akidi its unique depth of flavour, turning each spoonful into something hearty and unforgettable.

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When it is fresh, akidi grows inside tender, coiled pods, almost like green beans, except they twist instead of standing straight. These pods can even appear in purple, red, or mixed colours, giving them a playful beauty that looks different from the green most of us expect. In this stage, the pods are soft enough to be cooked together

 The classic way to enjoy akidi?

 Boiled and eaten with yams, plantains, or sweet potatoes, then dressed with hot palm oil and maybe a sprinkle of fresh vegetables or pepper sauce. Some families pair it with maize in a wholesome dish that fills the belly. It is the kind of food you eat and instantly remember your grandmother’s kitchen, where the aroma tells you that something special is coming.

But beyond its taste, akidi is a symbol of tradition. It has long been part of communal meals in Igbo households, especially during visits to the village or festive gatherings. And it is not just delicious, it is also nutritious, packed with protein, fibre, and antioxidants. Farmers in the past often ate it before heading to the fields, confident it would fuel them for the day.

In a world where foreign grains and polished diets are taking over supermarket shelves, akidi stands proudly local. It carries stories of endurance, community, and the unshakable bond Nigerians have with their food.

So next time you want beans, think beyond the ordinary. Think akidi, the Nigerian black beans that need patience to prepare, but reward you with a taste as rich as their history.

Anita Chinedu