Ofe Akwu

Ingredients

• Palm oil (1 cup)
• Seasoning cubes (2-3 cubes)
• Salt (to taste)
• Pepper (1 teaspoon, or to taste)
• Ground crayfish (2 tablespoons)
• Onions (1 large, chopped)
• Utazi leaves (1/2 cup, sliced)
• Uziza leaves (1/2 cup, chopped)
• Dry fish (1 cup, cleaned)
• Stockfish (1 cup, pre-soaked)
• Assorted meats (beef, goat, or chicken) (2 pounds, cut into pieces)
• Palm fruit extract (2 cups)

Instructions

1. In a large pot, boil the assorted meats with the chopped onions, seasoning cubes, and salt until tender, about 45 minutes to 1 hour.
2. Add the stockfish and dry fish to the pot and continue boiling for another 10 minutes to infuse the flavors.
3. In a separate pot, heat the palm oil over medium heat and add the chopped onions. Sauté until the onions are translucent and fragrant.
4. Pour in the palm fruit extract and cook for about 15 minutes, stirring occasionally to prevent sticking and ensure a smooth consistency.
5. Carefully add the cooked meats, stockfish, and dry fish to the pot with the palm fruit extract, stirring gently to combine.
6. Sprinkle in the ground crayfish, pepper, and additional salt to taste. Stir well to incorporate all the ingredients.
7. Cover the pot and let the soup simmer for about 20 minutes, allowing the flavors to meld beautifully.
8. Add the chopped uziza leaves and sliced utazi leaves to the pot. Stir well and cook for another 5 minutes.
9. Taste and adjust the seasoning if needed before serving hot.