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Ofe akparata is a simple but delicious Igbo soup. Akparata (mahogany seed) powder is a thickener used in traditional soups, and it is a favorite of Enugu indigenes in Eastern Nigeria.
Ingredients[edit | edit source]
- Chicken (or any other type of meat)
- Onions, chopped
- Salt to taste
- Seasoning/stock cube
- Stockfish, washed
- Rolled egusi
- Akparata powder
- Palm oil
- Dryfish, washed
- Fresh habanero chile, chopped
- Dry pepper
- Ground crayfish
- Ayala (garden egg) leaf, washed
Procedure[edit | edit source]
- Heat up a dry pot, and add the chicken, chopped onions, salt, seasoning stock cube, kpomo, and stockfish. Stir, then cover the pot and cook for about 5 minutes in its own juice.
- Add the egusi to the boiling meat, and cook for 15 minutes.
- Add extra water (about 2 cups) to the boiling meat, and continue boiling for 3 minutes.
- Combine the akparata powder and palm oil in a bowl. Mix until lump-free.
- Stir the akparata paste into the boiling meat. Add the dryfish, stir, and allow to boil.
- Stir in the chopped habanero, dry pepper, and ground crayfish. Cover and cook for about 5-7 minutes.
- Stir in the ayala leaves, and allow to simmer for 3 minutes. Turn off the heat.
- Serve the ofe akparata with the swallow of your choice.