You have to try this Nigerian stew at least once in your life. You wouldn't understand what hit you in the initial couple of moments of tasting white rice with Ofe Akwu!
INCREDIENT
700g palm fruits (4 to 5 cups)
1kg (2.2lbs) beef
1 to 2 dry fish
1 to 2 smoked mackerel (titus fish)
1-2 bulbs of red onion
2 small seasoning cubes
Habanero pepper (to your taste)
Scent leaves
1 small lump of ogiri okpei
2 to 3 tablespoons ground crayfish
You'll need some tools and equipment
* You'll require mortar and pestle to pound the palm natural products. If you don't have a mortar and pestle, some people have shared with me that they use:
* A processor for food.
* A K-beater in a stand mixer.
* Utilizing a pot as a mortar and an empty wine bottle as a pestle.
* Their hands to mash and squeeze the boiled palm fruits; however, I do not recommend this method because it necessitates extremely hot palm fruits, and your dominant hand will not appreciate this.
* A chopping board and knife
* Sieve
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Notes on the Ingredients of Ofe Akwu
1. Ofe Akwu can be prepared with tinned palm fruit concentrate if you do not have fresh palm fruits, but it does not taste as good.
2. The traditional seasoning for locust beans is Ogiri Okpei. Ogiri Igbo is not the same as it. Don't bother if you don't have ogiri okpei.
3. Red onions are an absolute must-have. It adds a unique taste to Ofe Akwu more than some other kind of onions.
4. Instead of mackerel, you can use gilthead sea bream.
5. If it's not too much trouble, note that fragrance leaf isn't equivalent to mint leaf. Never use mint leaf in this stew because it will ruin your Ofe Akwu. The Nigerian scent leaf is unique. Parsley will do if you don't have it. Basil has been a source of comfort for some. However, it does not taste like scent leaf.
Before you will start making Ofe Akwu
1. Slice the onions.
2. To soften the dry fish, soak it in water. Debone and break into small pieces when soft, clean.
3. After rinsing and bringing the palm fruits to a boil, pound them in a mortar until the flesh turns into a smooth pulp.
4. Pound the Ogiri Okpei and pepper in a mortar till smooth.
5. To make a thick concentrate, separate the palm nuts from the pulp and rinse the pulp in as much hot water as your hands can handle. To learn how to do this, watch the video below. Set aside to settle when you're done.
6. Slice the fragrant/scent leaves.
7. If you haven't already, smoke the mackerel in your oven.
The cooking instructions or Directions for the Ofe Akwu or Banga stew
1. Boil the beef to doneness with half of the chopped onions and the seasoning cubes. For best outcomes, I barbecue the meat in the broiler.
2. Gradually tap the palm organic product amass into the pot you will use to cook the Ofe Akwu ensuring the undesirable residue don't go into the pot.
3. Add the hamburger stock, the barbecued meat, dry fish, the excess onions, ogiri okpei and pepper and crawfish.
4. Cover and begin cooking. At the point when it bubbles, keep cooking till you see some red oil drifting on top.
5. Smoked mackerel and scent leaves should be added.
6. Cover and cook until it boils once more! Taste and adjust the salt to taste.
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