Its another deliciously delightful Sunday and today we return to the east as we unearth the recipe of a staple dish of the Igbos – ofe akwu.
Ofe akwu is quite a delicacy amongst the easterners which graces the dinner table of many an Igbo home on special days. So, come along with us as we invite you to share the richness of this meal in your homes this weekend as we take you through this luscious journey.
Bon apetit!
Ingredients
Palm fruit (akwu)
Dry fish
Goat meat
Cray Fish
Onions
Scent leaf (nchu anwu/efinrin)
Salt
Pepper
Seasoning cube
Ugwu (optional)
Preparation
- Wash and boil your palm fruits until its tender
- Wash and season your goat meat, steam until tender
- Extract the juice from your palm fruits either by pounding or squeezing with your two hands. After you must have extracted your juice, seive it to get rid of particles.
- Pour the juice inside your pot of already steamed meat. Add onions, pepper and seasoning. Boil for 15 minutes
- After 15 minutes, add your nchu anwu and boil for about 5 or 7 minutes with your pot open
- Add dry fish, cray fish and salt. Boil for another 7 minutes.
- If you’re using ugwu, add it at this point and boil for about 3 minutes.
- Bring down your ofe akwu and serve with rice
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