Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ofe achara with akpurakpu egusi(moulded melon). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Home >> Nigerian Soups Recipes >> Ofe Achara with Akpuruakpu Egusi (Mgbam). This is not just ordinary molded egusi that scatters as you cook the soup. These disc shaped molds of egusi should be intact and solid by the time the soup is done such that the person enjoying the soup can bite into. Ofe Achara is one of the most traditional Igbo recipes.
Ofe achara with akpurakpu egusi(moulded melon) is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Ofe achara with akpurakpu egusi(moulded melon) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook ofe achara with akpurakpu egusi(moulded melon) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ofe achara with akpurakpu egusi(moulded melon):
- Make ready leaf Okazi
- Prepare Achara
- Make ready Egusi(melon seed)
- Get Usu
- Get Crayfish
- Get Dry fish(catfish/mangala)
- Get Stock fish
- Prepare Yellow pepper fresh
- Take Cameroun pepper
- Make ready Okpei(optional)
- Take Meat (desired kind)
- Get Snail
- Get Palm oil
- Take Kpomo(optional)
- Make ready Onions
- Make ready Maggi
- Take Salt
- Get Desired thickener (ashi,cocoyam,ofo)
This soup is indigenous to the people of •Peel the achara by removing the coarse outer husk till you get to the tender part. Then break the tender part into small pieces. Any part of the shoot that is. Ofe Achara is one of the most traditional Igbo recipes.
Instructions to make Ofe achara with akpurakpu egusi(moulded melon):
- Wash meat and stock fish and cook together adding diced onions, salt,pepper and maggi.
- Wash and debone the dry fish and set aside.make sure to wash with hot water and salt to remove all sand and insects.
- Blend the melon seed with the usu and okpei.transfer to a bowl,add warm water and marsh with hands till it forms a thick paste and oil starts coming out.you can also do this in a mortar and pestle.
- Mould the melon paste to small flat balls and transfer to a small cooking pot.add salt,maggi and crayfish and some cameroun pepper to give taste to the akpurukpu egusi and cook till the moulded egusi turns white.
- When the meat is getting tender,add the kpomo and washed snail,dry fish,crayfish blended with the yellow pepper,pour in the cooked melon mould.add palm oil and small thickener and cover to boil.
- Check for salt and pepper.if not thick enough add more thickener,turn nd cover to cook.
- Add the ukazi leaf and cover to boil
- Cook for another 10 - 20 mins
- Serve with semo,fufu,eva,wheat etc
Any part of the shoot that is. Ofe Achara is one of the most traditional Igbo recipes. The mgbam, akpuruakpu egusi or ogbaloti sets this Egusi Soup apart from the conventional Egusi Soup. How To Make Egusi Ijebu - Chef Lola's Kitchen. The akpurakpu egusi or Ofe Achara is a traditional recipe that is peculiar to natives of Abia state.
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