Using tinned banga for Ofe Akwu saves you lots of time and energy and it is perfect for those who live outside Nigeria where palm fruits are not easily available. The good thing is that it tastes the same as when fresh palm fruits are used, that is if you buy a good brand:
The recipe on this blog is the same for Delta Banga Soup that is served with Starch, just replace the scent leaves with dried and crushed bitter leaves and add the other traditional spices for Banga Soup.
Ingredients for Ofe Akwu
- 800g tinned Palm Fruit Concentrate/ fresh palm fruits
- 1kg Beef (cut into medium pieces)
- 3 pieces mangala (dry fish)
- scent leave
- 1 red onion
- 1 handful crayfish
- red pepper(to taste)
- Salt (to taste)
- 1 small piece ogiri okpei (iru, dawa dawa)
- 3 small stock cubes
- You can use any of the following meat: goat meat, beef or lamb for Ofe Akwu. It is not advisable to use chicken for Ofe Akwu because this stew is too traditional for chicken.
- You can use dried cat fish, mangala or smoked fish
- You can add stock fish
- Though I mentioned the quantities of meat and fish, add the quantities of these two ingredients as you wish.
- I recommend red onion for Ofe Akwu because it brings out the taste of this stew.
- The scent leaves give the Ofe Akwu its unique aroma and taste. If you are outside Nigeria, scent leaf (nchanwu, efinrin) has no alternative. Some people use mint leave as alternative but it is a no from me. I would rather use parsley.
- you can use the fresh palm fruits all you need do is boil until tender then you pound and after which you put the pounded fruit in a bowl pour a little water and squeeze out the chaff with your hand after which you sieve out the juice not with a perforated sieve.
- grilled/smoked the pieces of beef I used in cooking the Ofe Akwu. This takes the Ofe Akwu to a whole new level of deliciousness. So if you want to do like me, crush two of the stock cubes into the pieces of beef, massage into the beef and grill in the oven till tender but not dry If you do not want to use grilled beef, skip this step.
- Soak the dry fish till soft then unbone and break into pieces. If using smoked fish, rinse, unbone and break into pieces.
- Open the tinned palm fruit concentrate, stir to mix and set aside.
- Wash and cut the scent leaves into tiny pieces.
- Chop the onion.
- Grind or pound the crayfish with the ogiri okpei.
- Grind or pound the red pepper.
Cooking Directions
- If you are using grilled beef, place the grilled pieces in a pot, add the unboned dry fish, diced onions and the remaining one stock cube. Pour water to just about the same level of the contents (about 2 small cups of water) and start cooking.
- If you are not using grilled beef, place the beef in a pot, add the diced onion and crushed stock cubes. Steam till water starts seeping out of the beef and continue cooking till the beef is tender. Add water when necessary as you cook. It is important that you have as little water as possible in the pot when the meat is done.
- If using step 1, cook till it boils and leave it to boil for 5 minutes. If using step 2, when the beef is done, add the unboned dry fish and cook for 5 minutes. In both cases, if using smoked fish, do not add it now, you will add it later.
- Add the red pepper, ground crayfish and ogiri okpei.
- Stir very well and add the palm fruit concentrate (tinned banga) in scoops. Stir and add more water if necessary to bring the stew to the consistency you like for your stews. It is advisable to have some hot water ready for this.
- Add the smoked fish (if you are using it), cover and let it boil on medium heat till you see some red oil float to the surface.
- Add the scent leaves and salt stir and cook till it boils again and it is done.
Serve with boiled white rice,boiled yam or white agidi. prepare it this sunday and enjoy with your family and friends. SUNDAY MEAL.
