Palm fruit
It is juicy, freshly handpicked as such dirt-free and clean.
Its oil extract is loaded with various nutrients that enhance the level of energy, promote vision, enhance immune power, prevent cancer, premature ageing and health ailments.
It has 40 per cent of monounsaturated fatty acids, 50 per cent of saturated fat and 10 per cent of polyunsaturated fatty acids.
The presence of lycopene and beta carotene provides it with a reddish colour. The carotene content is 300 times higher in comparison to tomatoes and 15 times more than carrots.
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OFE AKWU RECIPE
Ofe Akwu is a Nigerian native Stew prepared with ripe palm fruit concentrate. Ofe Akwu or Banga Stew is a delicious stew which can be prepared with fresh palm fruits concentrate for white rice.
Ofe akwu stew or Banga stew is one of the most popular of current trending meals in this part of the world. It is a popularly enjoyed meal by many every day. Fantastic in its look, ofe akwu is easy and fast to cook.
To the Igbos in Nigeria, Ofe Akwu is a native cherished and enjoyed by most. It is also native stew to the Efik’s who call it Banga Soup and traditionally prepared it with native spices, known as Banga spices. These spices gives the soup a unique taste and flavor, which makes it a bit different from the Igbo’s Ofe Akwu. Ofe Akwu is clearly very easy to prepare, as long as you get the basic requirements right.
INGREDIENTS:
- 1kg of assorted Meats
- 1 Medium Size Fresh Fish
- 3 Pieces Stock Fish
- Smoked Fish (optional)
- 3KG Palm nut extract
- 1/4 Cup Washed/ Scent Leaves/ Basil/ Efinrin
- 1/2 Cup Washed Ugu Leaves
- 3 Tablespoons Ground Crayfish
- 2 Knorr Chicken Cubes
- Chicken/Beef Seasoning Of Your Choosing
- Small Chunk Ogiri Okpei
- 4 Yellow Or Red Scotch Bonnet (Ata Rodo)
- Salt To Taste
- Ground Ginger
- Ground Garlic
HOW TO PREPARE OFE AKWU
- Boil your meats on medium to high heat first, starting with tougher meats like Cow leg, Shaki, tough Ponmo. Season with 1 tablespoon ground crayfish, Knorr chicken cubes, your chosen seasoning and salt, then add softer meats like beef, goat meat, chicken. When all the meats are tender, add the stock fish and boil all till soft.
- Blend/ grind your Scotch Bonnet, ginger, garlic and Ogiriwith water, you can also add Crayfish to the blend….
- Pour the blend into the boiled meats, stir and combine, leave to cook for 2 minutes.
- Turn the heat down to low, place a bigger pot on the hob, add the palm nut extract, then add the stock from the meats. If you haven’t got enough stock, add water, you’ll need the consistency to be quite fluid; a semi thickish consistency. Taste for salt/seasoning, add more if required….
- Leave to combine for 5 minutes, then add the fresh fish. Leave to cook for 5-6 minutes.
Take the fish out to prevent it from breaking in the soup. Now, add the cooked meats and crayfish, stir and combine, cook for 5 minutes…
- Add the Scent leaves/Efinrin/Basil leaves, then the cooked fresh fish, leave for 2 minutes…
- Add the Ugu leaves, stir and combine or just rock the pot back and forth a few times to combine so the fish remain intact. Switch the heat off….
- Leave to simmer with the residual heat for 2-3 minutes, the oil will settle on the top at this time, and that’s it.
- Serve your Ofe Akwu with boiled rice
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