OFE AKWU/BANGA SOUP

Ingredients for Banga Soup/ofe akwu

• 1 kg palm fruits (2 big derica cup)
• Beef, Shakki, etc.
• Dry Fish
• Vegetable: efirin/ahuji/ scent leaf for Ofe Akwu or dried and crushed bitterleaves for Delta-style Banga Soup
• 2 medium onions
• 2 tablespoons ground crayfish, Salt and Chili Pepper (to taste)
• Ogiri/ Okpei /(Iru)
• 1-2 big stock cubes

METHOD

WASH, BOIL AND EXTRACT THE PALM FRUIT

1.  Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done.

2.  Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Stew (Ofe Akwu) its unique aroma and taste. Delta-style Banga Soup for starch, you should either cook this soup without vegetables or use dried and crushed bitter leaves.

3.  Cut the remaining bulb of onion. Pound the crayfish, ogiri okpei and pepper in a mortar and set aside.

Cooking Directions

1.  Set the pot of palm fruit extract on the stove and start cooking at high heat. Leave to boil till you notice some red oil at the surface of the Banga Stew. If you think that the Banga Soup is watery, cook till the soup has thickened to the consistency you like for your stews.

2.  Now, add the beef, dry fish and stock, the onions, crayfish and pepper and leave to boil very well.

3.  Add the scent leaves or other vegetable and salt to taste. Leave to simmer for about 2 mins. The Banga Soup is done. Serve with rice or use the Delta-style Banga Soup to eat Starch, Garri, etc.

 NAIJA FOOD RECIPE