Ofe Aku and Banga Soup are very much similar,save for the varying degrees of thickness, and the kind of vegetable or leaves used. Both can be eaten with either rice or "swallow" as we call it in Naija lol,which is typically eba,amala, poundo, semo,wheat meal etc.
Asides from onions being the star ingredient in this recipe, I also used yellow scotch bonnet pepper(Yellow Ata Rodo), its flavour is unique and I love how it tastes in Ofe Aku.
When buying palm nuts,it is vital to know that there are palm nuts and there are PALM NUTS! Be sure to go for the juicer type;you'll know just by pricking it with your finger and if it doesn't have that squishy squashy feel,then it won't do. Mum taught me this :D
This juicy kind of palm nuts is called "Osuku" in Igbo.
It is very fleshy and juicy, other species are mostly all nuts and less oil content.
Proteins, in this recipe I used beef and dry fish (Azu Mangala). Whether I'm cooking with turkey,chicken or beef I always complement with either dry fish or stock fish. It enriches the taste of the stew and produces this umm... je ne sais quoi flavour, really tasty.
Enough lectures already,Let's get cooking!
INGREDIENTS
1 medium bowl of palm Kernel nuts
2 bunches of Basil Leaves (Nchanwu leaves)
1 kilo Beef
1 Dry Fish
Crayfish
5 Yellow scotch bonnet peppers
2 bulbs of medium sized onions
Seasoning cubes
RECIPE
First things FIRST, Wash your hands.
Wash and marinate beef for 10mins,then cook till tender. On another burner place a pot of water when it starts to boil pour in washed palm kernel nuts,add salt.
Wash nchawu leaves in running water with salt. Chop and set aside. In a blender put onions,crayfish and pepper, blend together and set aside. Wash dry fish with salt and warm water,debone and set aside.
Check the palm nuts,take one inbetween your thumb and index finger,rub gently,if the skin slides off easily then it's ready. It usually takes about 30 to 35 mins to cook.
Sieve water out from the palm kernel nuts,pour nuts in a mortar,pound gently,just enough to get the skin separated from the nut.
Scoop the palm nuts into a bowl, add about a glass of warm water. Wash your hands thoroughly or wear rubber handgloves if you have artifical nails on. Then with your hands, gently squeeze the nuts and chaff,extracting the oil.
Place a colander (rice sieve) in another bowl and gently pour the palm nuts together with the water through the sieve, securing the water mixture in the bowl below the sieve. Repeat process again until oil is well extracted. Careful not to add much water. At most three glasses would do.
Allow to settle for a minute or two, before pouring into a pot,careful not to pour in the chaff residue in the bottom of the bowl .
Place pot with the mixture on a burner and allow to boil. Leave the pot uncovered so it doesn't boil over and ruin your cooking space,most importantly so you don't lose the froth too.
Allow to boil till it thickens a bit before adding beef,fish and other ingredients. Add the Nchanwu leaves lastly and make sure the flavour of the leaves is let out. Switch off burner.
I did't use Banga soup seasoning as most people do. I prefer using the onions/crayfish/pepper paste as an alternative. And the dry fish lets just about enough flavour too.
It was served with rice and sautéed Ugwu leaves.
There you go. No tomatoes? No problem!
Next post will be sweet pointy pepper sauce...erhmmm popularly called SHOMBO! lol
#QUOTEOFTHEDAY: Anybody can cook
-Chef Gustave
Ratatouille The Movie
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