ENJOY YOUR WEEKEND WITH OFE AKWU AND WHITE RICE
Someone asked, ‘who made it a tradition to cook rice every Sunday?’ Like why must we eat rice and stew? Can we not eat rice with something else?
Yes, you could. This brings us to today’s OFE AKWU (BANGA STEW).
Banga stew called Ofe Akwu by the Igbos is a blend of plum sauce, spices, and other natural ingredients. It’s a stew that would give your taste bud the satisfaction it wants.
You might have seen your friends cook this stew or eaten it in a restaurant with rice, but don’t know how it is made. We’ve got you covered. This article would not only teach you how to cook this delicious stew but will also help you become a pro at it.
- Banga (Palm fruits)
- Sliced onions
- Scent leaves
- Fresh pumpkin leaves (this is optional)
- Assorted meat/ Beef ribs
- Seasoning cubes
- Ogiri Okpei
- Habanero pepper.
- Cover the dried fish with warm water and set it aside to soften and wash thoroughly to remove sand and any dirt. Blend the crayfish.
- Chop the scent leaves and onions
- Boil the Palm fruits (Banga fruits) for 30 minutes, then pound with a mortar and pestle.
- When you’re done pounding, add water and squeeze out the juice. Transfer the squeezed out paste into a bowl.
- Wash the meat and mackerel with water and parboil till it’s tender. Make sure you season the meat and fish to your taste. Remove the fish after some minutes.
- Pour the squeezed palm fruit juice into the meat on fire. Also, add dried fish and crayfish, and allow to simmer for about 10 minutes.
- Add the spices to your required taste and stir properly. Then add the scent of leaves, onions, salt, and pepper to taste.
- Add the precooked mackerel and cook for some minutes.
N.B; The mackerel was removed at first so it won’t scatter in the stew.
- Add the chopped pumpkin leaves and allow to simmer for a few minutes.
YOUR OFE AKWU (BANGA STEW) IS READY…Serve with a plate of white rice and enjoy.
Hope you enjoyed your meal. Let us know in the comment section.