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Ofe Akwu, also known as Palm Nut Soup, is a delectable Nigerian dish that originates from the Igbo region. The name “Ofe Akwu” comes from the local term for palm nut fruits, “akwu.” This savory stew features tender chunks of beef or goat meat simmered in a rich, flavorful broth seasoned with aromatic spices and herbs.
What is Ofe Akwu Soup made of?
The base of the stew is created by slowly cooking down palm oil, onions, and a blend of traditional Igbo spices until a deep, complex flavor profile emerges. Ofeakwu is often served over a bed of steaming hot white rice or fufu, making it a hearty, satisfying meal that celebrates the vibrant culinary traditions of West Africa.
Ofeakwu Soup
Ofeakwu is a delectable Nigerian dish that originates from the Igbo region.
Ingredients
- 2 Ibs goat meat, cut into 1-inch cubes
- 1 cup chopped onions
- ½ cup palm fruit extract
- 3 okpei (locust beans), finely chopped
- 1 cup ponmo (cow skin), chopped
- 2 cubes crayfish seasoning
- ¼ yellow and red pepper blend
- 2 cups stock fish bone
- ½ cup crayfish, ground
- 1 cup smoked fish, flaked
- ½ cup dried fish, chopped
- 10 scent leaves, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the palm fruit extract over medium heat. Add the chopped onions and sauté for 2-3 minutes until fragrant.
- Add the cubed goat meat to the pot and brown on all sides, about 5-7 minutes.
- Stir in the chopped okpei, ponmo, crayfish seasoning cubes, and yellow/red pepper blend. Cook for 2-3 minutes.
- Pour in the stockfish bone broth and bring the stew to a boil. Reduce heat to low, cover and simmer, until the meat is very tender.
- Stir in the ground crayfish, flaked smoked fish, chopped dried fish, and chopped scent leaves. Season with salt and pepper to taste.
- Allow the stew to simmer for an additional 10-15 minutes to allow the flavors to meld.
- Serve the Ofeakwu stew hot, over steamed white rice or fufu. Garnish with extra scent leaves if desired.
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