Ofe-akwu, the palm fruit stew, is native to the Southeast of Nigeria, specifically, the Igbo, where it is known as the king of stews and soups.
This delicacy is not only popular for its mouth watering intense nutty-spicy taste but also for its health benefits, its major ingredients are sources of vitamin A which is necessary for good eye vision and clear skin, healthy fats, and tocotrienols, a variant of vitamin E which is responsible for producing antioxidants that keep the brain in excellent health. A serving of Ofe-akwu and rice contains about 367 calories, which is great for anyone trying to stay within the required amount of calories every person is advised to consume in a day.
Ofe-akwu is totally different from Banga soup, which is popular amongst the Deltans. It is made with a fusion of herbs, spices, proteins and the main ingredient, which is the palm fruit cream or concentrate. This dish is usually made during special occasions in most Igbo homes as it is regarded as one of those dishes hosts serve to show off how well they live life to their guests, it is also only served to those who-know-who during special occasions. Ofe-akwu is also enjoyed in other countries like Ghana, where it is called Mbanga and in Cameroun.
This never ending origami of flavours can be prepared by following the steps below:
Ingredients
Palm fruit cream/concentrate
Chopped Scent leaves
Bullion cubes
Beef
Goat meat
Smoked Turkey
Chicken
Cow Skin
Ehuru or Okpei
Ground Crayfish
Dried chilli flakes
Salt
Scotch bonnet pepper
Chopped Onions
Dried fish
Stock fish
Fresh tomatoes (optional)
Ground Cloves
Procedure
In a pot add beef, goat meat, chicken, one scotch bonnet pepper for heat, bullion cubes, chopped onions, salt, and let it cook until every meat becomes tender. In another pot add the stock fish, cow skin, dried fish, smoked turkey and bring to a boil.
Add in crayfish, the rest of the scotch bonnet peppers, dried chilli flakes, ground cloves, ehuru and stock from the meats. Then bring to another boil.
Add the palm fruit cream/concentrate, tomatoes and the meat. Stir and taste for seasoning. Adjust the seasoning according to taste, cover the pot and let it simmer for five minutes or until it thickens to the consistency of your liking over low heat.
Stir in the chopped scent and turn off the heat immediately to give the stew that signature intense spiciness.
Serve with rice, beans, boiled plantains or yams, alongside chopped vegetables and a chilled drink.
