Ofe Akwu is a delicacy from Eastern Nigeria. It is usually prepared with fresh palm fruits or tinned/canned palm fruit concentrate. Today, we will give details of how to prepare delicious Ofe Akwu with tinned palm fruit concentrate (tinned banga).

Using tinned banga for Ofe Akwu saves you lots of time and energy you would have used to extract the palm fruit concentrate and it is perfect for those who live outside Nigeria where palm fruits are not easily available. The good thing is that it tastes the same as when fresh palm fruits are used, that is if you buy a good brand.

Ingredients for Ofe Akwu

800g tinned Palm Fruit Concentrate

1kg Beef (cut into medium pieces)

3 pieces mangala (dry fish)

Scent leaves

1 red onion

1 handful crayfish

Habanero pepper (to taste)

Salt (to taste)

1 small piece ogiri okpei (iru, dawa dawa)

3 small stock cubes

Note on the ingredients for Ofe Akwu (Banga Stew)

You can use any of the following meat: goat meat, beef or lamb for Ofe Akwu. It is not advisable to use chicken for Ofe Akwu because this stew is too traditional for chicken. You can use dried cat fish, mangala or smoked fish. You can add stockfish.

Though the quantity of meat and fish were stated, please feel free to add more if you wish.  Red onion is recommended for Ofe Akwu because it brings out the taste of this stew.

The scent leaves give the Ofe Akwu its unique aroma and taste. If you are outside Nigeria, scent leaf (nchanwu, efinrin) has no alternative.

Before you cook Ofe Akwu (Banga Stew)

Soak the dry fish till soft then debone and break into pieces. If using smoked fish, rinse, debone and break into pieces.

Open the tinned palm fruit concentrate, stir to mix and set aside.

Wash and cut the scent leaves into tiny pieces.

Chop the onion.

Grind or pound the crayfish with the ogiri okpei.

Grind or pound the habanero pepper.

Cooking Directions

Place the beef in a pot, add the diced onion and crushed stock cubes. Steam till water starts seeping out of the beef and continue cooking till the beef is tender. Add water when necessary as you cook. It is important that you have as little water as possible in the pot when the meat is done.

When the beef is done, add the deboned dry fish and cook for 5 minutes.

Add the habanero pepper, ground crayfish and ogiri okpei.

Stir very well and add the palm fruit concentrate (tinned banga) in scoops. Stir and add more water if necessary to bring the stew to the consistency you like for your stews. It is advisable to have some hot water ready for this.

Add the smoked fish (if you are using it), cover and let it boil on medium heat till you see some red oil float to the surface.

Add the scent leaves and salt stir and cook till it boils again and it is done.

Serve with boiled white rice, boiled yam or white agidi.

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