In Ika, Akasi refers to cocoyam, a vital tuber that plays an important role in the diet and culture of the Ika people in Delta State, Nigeria. Cocoyam is known for its starchy texture and nutritional benefits, making it a staple food in many households.

Cocoyam, or Akasi, can be prepared in various ways, including:

• Boiled Cocoyam: The tubers are peeled, boiled until tender, and enjoyed as a side dish or snack. Boiled cocoyam can be eaten with stew or sauces.
• Pounded Cocoyam (Nni Akasi): After boiling, cocoyam can be pounded into a smooth, stretchy consistency. This dish is often served with traditional soups and stews, making it a popular choice for family meals (although it is avoided eating it together with some certain kind of soup as culture will have it).
• Cocoyam Flour: Dried cocoyam can be ground into flour, which can be used in various recipes, including baking or as a thickening agent in soups.
• Roasted Cocoyam: Cocoyam is sometime roasted and eaten by families (in their farms, sometimes).