Ofe Akwu (Nigerian White Soup)

🧂 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving