Ofe Akwu (Banga Soup) is a Nigerian delicacy that has evolved overtime due to its uniqueness and blend of natural ingredients.
Popular among the eastern people of Nigeria, Ofe Akwu is quite easy to make and every ingredient used in making it is close to you
It is even said that it is more advisable to make stew with palm oil than groundnut/vegetable oil.
Ingredients for making Ofe Akwu
Palm fruits (Banga)( about 10 cups)
Cubes of maggi
Sliced Scent leave
Fresh or dried pepper to taste
Okpeyi (Castor seed)
Yellow bell pepper (Nsukka pepper)
Salt to taste
Before you start cooking the Ofe Akwu
- Cook the palm fruits (banga fruits) for 30 to 50 minutes then pound with a mortar and pestle. Pour hot water in a bowl, add the pounded palm fruit, try to squeeze out the thick syrup. Pour the squeezed-out thick juice into a bowl and set aside.
- Soak the dried fish in hot water and wash thoroughly to remove sand and dirt
- Wash the meat and parboil till it is tender (be sure to add the ingredients – use seasoning cubes , a teaspoon of salt, onions, pepper etc.
- Pound the okpeyi and crayfish together and set aside
- Pound the yellow bell pepper seperately
Cooking the ofe akwu
- Place the squeezed-out palm fruit juice on fire and allow to come to a boil
- Pour the parboiled meat and stock into the boiling mixture
- Add the dried fish to the pot
- Add the grounded Okpeyi mixture and allow to cook for like 15 minutes, allowing it thicken a bit
- Add your spices if it is not yet as tasteful as required. Stir and add the scent leave (chopped) and salt to taste.
- Cover and cook for another few more minutes and you just made a delicious Nigerian banga stew (ofe akwu)
You can serve with rice, yam or cooked beans