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Ofe Akwu : Anambra food.

Unlike the Urhobo Ofe Akwu stew called Banga, which is mainly used as soup for starch or eba, the Igbo Ofe Akwu is best served as stew for boiled white Rice. Today’s recipe entails how to make Ofe Akwu stew.

Ingredients
1. Fresh palm fruits or 800g tinned palm fruit concentrate
2. 1kg of beef cut into medium sizes.
3.  #200 pieces of dried fish (mangala)
4. Scent leaves
5. I onion
6.  #100 handful crayfish
7. Habanero pepper to taste
8. Salt to taste
9.  small piece of Ogiri Okpei
10. Seasoning cubes
Akwu (palm) seeds are the major ingredients for making this soup.

Direction
Cook the meat until it becomes soft and easy to chew, or season the mean with seasoning cubes and grill in an oven, if you have one. Then set them aside.
Grind and blend the spices to powder. Also blend the pepper.
   Wash the dry fish and remove the centre bone.
  Boil the palm fruit for 20 minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice using a sieve.
Boil the juice for about 15 minutes till it becomes thick. Or, just uncork your already processes 800g of tinned palm fruit concentrate and boil with meat sauce.
Add the dried fish, grounded crayfish mix, precooked meat, ground pepper and salt and seasonings to taste. Then boil for another 10 minutes.
Add dried scent leaves, and some more seasonings (if necessary). Simmer for about 2 minutes.
Our favourite Ofe Akwu is ready for consumption.

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