Akara Ji Akpu, fondly called Akara Iwa in some Igbo communities and Kose Rogo up North, is one of our most indigenous delicacies. It is made by grating fresh cassava, thoroughly squeezing out the toxic water and excess starch, mixing the pulp with pepper, onions and salt, and frying it to golden perfection, usually in palm oil.
The process may sound simple, but it carries the wisdom of our mothers. The thorough squeezing is what makes it safe and gives it that firm, crumbly texture that holds together in hot oil. The palm oil then does the magic, giving it a deep brown colour and an aroma that can pull anyone from the house.
What makes it unforgettable is the taste. It is crunchy on the outside and soft, slightly chewy inside, with the kick of pepper and onions. It needs no stew, no accompaniment. It stands alone as a complete snack that fills the belly and satisfies the soul.
Growing up, this was our luxury. Our mothers would be preparing to go to Ahia Orie market and would ask, what should I buy for you people? And we would chorus in unison, Akara Ji Akpu! The excitement of waiting by the roadside for her return, the way she would unwrap it from newspaper or old nylon, that joy cannot be explained.
To prepare it, peel and wash fresh cassava, grate it finely, put it in a clean cheese cloth and squeeze 9out all the water until very dry. Add chopped onions, pepper and salt to taste, mix well and mould into small flat balls. Heat palm oil and fry on medium heat until golden brown and crunchy.
Simple, filling and proudly native, Akara Ji Akpu is more than food. It is memory, it is home, and it is a taste that has refused to fade despite the rise of modern snacks.
