In Ika, Igi refers to yam, a tuber crop central to the diet and culture of the Ika people. Yam or Igi, is not only valued as an important food source but also holds cultural significance, often associated with celebrations (Iwa Igi), rituals, and communal gatherings.

Yam can be prepared in various forms, from boiled and pounded yam (Nni Igi) to roasted or fried versions, each method bringing out different textures and flavors. Nni Igi, or pounded yam, is especially popular, made by boiling yam pieces and then pounding them into a smooth, stretchy consistency, ideal for pairing with soups like Ofe Ujuju and Ofe Okaite.

The yam tuber is rich in carbohydrates, fiber, and essential minerals like potassium and manganese, providing a substantial energy source and nutritional benefits. Beyond its culinary uses, yam is celebrated in annual yam festivals, where it symbolizes abundance and is honored as a blessing of the harvest season.