Cookbook:Ofe Aku (Igbo palmnut soup)

Ofe Aku (Igbo palmnut soup)
Cuisine	Ofe Aku
Recipe origin	Southeastern Nigeria
Servings	6-8
Time	1 hour
Difficulty

Ofe Akwu is a traditional soup from Southeastern Nigeria, particularly associated with the Igbo people. It is made from palm fruit extract and is commonly served with rice or boiled yam. Variations may include beef, fish, stockfish, and local seasonings.

Ingredients

For the palm extract

• 1 kg palm fruits (or 500 ml prepared palm fruit extract)
• 2 litres water

For the soup

• 500 g beef, cut into pieces
• 200 g stockfish, soaked
• 200 g dried fish, cleaned
• 1 medium onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground fresh pepper, or to taste
• 2 seasoning cubes
• Salt, to taste
• 1 tablespoon ground ogiri (optional)
• Fresh scent leaves, shredded (optional)

Procedure

1. Wash the palm fruits and boil them until soft.
2. Pound or mash the cooked fruits and mix with warm water to extract the palm j
3. Strain the mixture to remove fibres and kernels. Set the extract aside.
4. Wash the beef and cook with onion, seasoning cubes, and salt until tender.
5. Add the stockfish and continue cooking for several minutes.
6. Pour the palm fruit extract into the pot and bring to a boil.
7. Add the dried fish, crayfish, pepper, and ogiri if using.
8. Simmer for 20–30 minutes, stirring occasionally, until the soup thickens slightly and the oil rises to the surface.
9. Adjust seasoning with salt as needed.
10. Add the scent leaves and simmer for 2–3 minutes.
11. Remove from heat and serve hot.

Tips

• Freshly extracted palm fruit juice gives the most authentic flavour.
• The quantity of pepper may be adjusted according to preference.
• Ofe Akwu is traditionally served with white rice but may also accompany boiled yam or plantain.