Be at home with Ofe Achara and Akpuru akpu Egwusi

Akpuru akpu Egwusi (Moulded egwusi), is a delicious and tasty recipe. It is very rich and has nutritional value. This soup is indigenous to the people of Umuahia, Abia State (South-Eastern Nigeria). However, people from other states now enjoy this soup.

•This is how to prepare it.

•Ingredients

• Egwusi (melon) seeds

•Ero usu

•Sliced okazi leaves

•Achara

•Red palm oil

•Stock fish

•Dry cat fish

• Meat

•Ogiri okpei

•Stock cubes

•Habanero pepper (atarodo, ose oyibo, atarugu)

•Crayfish

•Dry pepper

•Salt

•Preparation/Cooking

•Soak the stockfish and dry fish with lukewarm water to soften. When soft, clean thoroughly.

•Wash the meat throughly, season with salt and keep aside

•Grind the egwusi seeds and the ero usu with a dry mill.

•Grind the crayfish with the ogiri okpei.

•Peel the achara by removing the coarse outer husk till you get to the tender part. Then break the tender part into small pieces. Any part of the shoot that is not brittle (easily breakable), should be discarded. Rinse the pieces of achara and set aside.

•Pound or grind the habanero pepper.

•Cook the stockfish with the stock cubes (seasoning cubes) till soft and pour some of the stock into a bowl.

•Pour most of the ground egwusi  into a clean dry bowl.

• Season the egwusi with dry pepper and some of the crayfish and ogiri okpei.

•Add some of the fish stock to the egwusi and mix till a thick dough is formed.

•Mould the egwusi dough into flat discs, a sizeable form and set aside.

•Boil some water and throw the moulded egwusi into the pot of boiling water. Cook for 10 minutes.

•Set the pot of stockfish and meat on fire and add the dry fish, habanero pepper, the remaining crayfish and ogiri okpei and bring to a boil.

•Once it boils, take off the fish and meat and set aside.

•Add the remaining ground egwusi to the stock, stir and cook for about 10 minutes till you see some clear egwusi oil come to the surface.  Stir the soup often so it does not burn. Add the water you used in boiling the moulded egwusi when necessary.

•Once you are sure you see some clear oil at the top, add palm oil and cook for 5 minutes.

•Add the boiled akpuruakpu egwusi, achara, okazi, meat and the fish.

•Add salt to taste, cover and once it boils again, it is done.   Serve with any swallow of your choice.