AKOGHO (Overnight pounded yam)
Dr John Odior Anaweokhai
There it was, close to the pantry, with the halved conical head protruding conspicuously from the shallow plate. Ordinarily, it was the remains of the previous day’s dinner, but much more than that, it signposted relics of one’s formative years in Ogbona, as it conjured up deep and priceless memories, incomparable to anything else in the world. Age and health consciousness will certainly counter any resolve to descend on it as in the years of old. I find it difficult, if not impossible, to part ways with its younger brother, whose alluring sight and soothing taste have not ebbed with the flux of time. I like it most when it is just a day old. Eating overnight eba with groundnut soup may sound bizarre to some sophisticated mortals, but to me, it is the best meal ever. I like the brownish sight, the ease of cutting, and little mastication before the journey downward. If and only if one could replicate the same mannerisms with that of its elder brother, quite prevalent at this time of the year. Sometimes, it was heated on top of freshly boiled yam and re-pounded and consumed as breakfast; otherwise, it was consumed in its staled-stench form, using the bare hand to clean off the spittle-like substances sometimes found on its top. Taking it before a long-distance walk to the farm had no immediate side effects, but taking it before going to school had some telling effects, which manifested in the form of intermittent drowsiness while classes were on. Its effects were easily discernible. AKOGHO, sorry, it is over between us, but I promise to take your fond memories with me to the grave.
AKOGHO 11
Dr John Odior Anaweokhai
AKOGHO holds different meanings for different people. To the uninitiated, it may seem unbefitting of their status, but for some of us, it occupies a central position in our being. According to Eramha Gilbert Erelumhe Odior, an elderly man in Lagos was so passionate about AKOGHO that he would buy bush meat and prepare groundnut soup with pounded yam, keeping it until the next day to savor the taste. For Eramha EGO, nothing was more exciting than eating overnight pounded yam with Ogbono soup after the second day of ESI
Dr. David Orbih categorizes AKOGHO into three types. Firstly, there is the white yam AKOGHO, made with ANEKEDESI, OBIAGOR, or INEKA, made like a miniature pounded yam on top of the main one used to appease the gods of yam during the ESI festival in the olden days. Secondly, there is the AKOGHO made with yellow yam, Onor, which hardly congeals and cannot be pressed within the palm to aid smooth passage down the stomach. Onor AKOGHO is the rarest of them all. Thirdly, there is EMHI NAWUAI, a blend of yam and garri, which is lighter and the healthiest option.
While I applaud Dr. Orbih’s postulations, I believe there is a fourth type of AKOGHO made with Water yam, Obina. This type has a weak texture that melts easily and can hardly be eaten the next day. Despite the variations, we enjoyed them all during the ESI festival, except for Obina AKOGHO, which is always the last yam to be harvested during the dry season.
