Ofe akwu is a West African local stew prepared with palm kernel fruits and other ingredients.
It is prepared using palm fruit oil extract or concentrate which is dissimilar from the usual cooking palm oil.
The palm fruit extract is simply obtained by using mortar to slightly pound the palm fruits to extract the flesh from the nuts.
In the absence of mortar, hand is an alternative way of extracting the flesh from the nuts.
Palm fruits extract has reduced saturated fat because it contains only water and oil.
The local spices used in the preparation of ofe akwu stew gives it a very tantalising taste.
Ofe akwu tends to be more appetising than the usual tomato stew.
It is best served with boiled white rice.
- 1 handful of crayfish
- 2 onions
- 1 pepper
- 1/2 kg palm kernel fruits or 200g tin of concentrated palm fruit
- 1 bunch of shredded scent leaves
- Assorted meat
- Dried fish
- Stock fish
- 2 maggi cubes
- Salt to taste
- 1 ogiri okpei
- Boil palm kernel fruits until tender then extract the palm fruit concentrate (set aside).
- Wash and boil stock fish until tender (set aside).
- Wash and season meat with onions, maggi cubes, salt then cook until half done (ensure not to add too much water in the meat while cooking).
- Turn the palm fruit concentrate into the meat and continue cooking to thicken.
- Use boiling water to wash dry fish then add in the soup pot with stockfish.
- Blend pepper, crayfish and ogiri okpei and add in the pot and allow to cook properly.
- Wash and add the scent leaves, ugu leaves and salt to taste then allow to simmer for 3mins.
- Bring down from fire and serve with boiled <a href='//globalfoodbook.com/recipe-items/white-rice/'> white rice</a>.
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