Ofe Akwu
Nigerian White Soup
Ofe Akwu, also known as Nigerian White Soup, is a rich and creamy soup made from the extract of palm fruit. Unlike its red oil counterpart, this soup has a distinct white hue and a delicate flavor profile, making it a beloved delicacy, especially in the Delta State region.
🧂 Ingredients
- 400g Palm fruit cream (Ofe Akwu concentrate)(Ensure you are using the concentrated cream specifically for Ofe Akwu, which is typically white or pale yellow, not the red palm oil.)
- 1kg Chicken pieces(A mix of thighs and drumsticks works well for flavor and tenderness.)
- 200g Stockfish (dried cod or similar)(Soaked and cleaned. This adds a unique umami depth to the soup.)
- 3 tbsp Ground crayfish(Adds a savory, seafood-like flavor.)
- 3 Scotch bonnet peppers (or other hot peppers)(Adjust to your spice preference. Finely chopped or blended.)
- 1 medium Onion(Finely chopped or blended.)
- 2-3 Seasoning cubes(To taste.)
- To taste Salt
- As needed Water
👨🍳 Instructions
- 1
Prepare the proteins: Rinse the chicken pieces and stockfish thoroughly. Place them in a large pot with enough water to cover. Add half the chopped onion, one seasoning cube, and a pinch of salt. Bring to a boil, then reduce heat and simmer until both the chicken and stockfish are tender. This will take approximately 40-50 minutes. Skim off any impurities that rise to the surface during cooking.
⏱️ 50 minutes - 2
Extract the palm fruit cream (if not using pre-packaged concentrate): If you have raw palm fruit, boil them until soft, then pound or blend them. Add a little warm water and squeeze the pulp through a sieve or cheesecloth to extract the rich, creamy liquid. Discard the fibrous pulp. If using a pre-packaged concentrate, skip this step and ensure it's the correct type for Ofe Akwu.
⏱️ 30 minutes - 3
Combine and simmer: Once the chicken and stockfish are tender, add the palm fruit cream to the pot containing the cooked proteins and their broth. Stir well to combine. Bring the soup to a gentle simmer over medium-low heat. Cook, stirring occasionally to prevent sticking, for about 30 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 30 minutes - 4
Add aromatics and spices: Stir in the ground crayfish, blended scotch bonnet peppers, the remaining chopped onion, and the remaining seasoning cube(s). Continue to simmer for another 15-20 minutes, stirring regularly. The soup should develop a rich, creamy texture and a pale white color. Taste and adjust seasoning with salt if needed.
⏱️ 20 minutes - 5
Final check and serving: The soup is ready when it has a creamy consistency and the flavors are well-balanced. It should not be oily. Serve hot with a traditional Nigerian swallow like Eba (garri), Fufu, or Pounded Yam.
💡 Pro Tips
- ✓Always use the white palm fruit cream (Ofe Akwu concentrate) for this soup; red palm oil will result in a different dish.
- ✓The soup should have a smooth, creamy consistency. If it appears too thin, simmer uncovered for a few more minutes to allow it to reduce.
- ✓Ofe Akwu is a celebrated dish from the Delta State region of Nigeria, often prepared for special occasions.
- ✓For a deeper flavor, you can add smoked fish or dried shrimp along with the crayfish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chunks of fresh fish (like catfish) towards the end of the cooking process.
- Increase the amount of scotch bonnet peppers for a spicier soup.
- Incorporate other leafy vegetables like bitter leaf (well-rinsed) for added texture and flavor.