Elephant Grass Soup (Ofe Achara)
Ofe achara is an Igbo soup from southern Nigeria built around achara, the elephant grass that gives it its name. It starts with egusi fried in palm oil, which thickens the pot and adds a nutty richness. Beef and stockfish supply the savory base, while bitter leaf and crayfish add sharpness and depth. The grass goes in last, so it keeps its texture. Serve it with a swallow like eba or fufu.
Instructions
Soak the bitter leaf in warm water to draw out some of its bitterness, then rinse it twice and set it aside.
Put the beef, stockfish, onion and stock cube in a pot and cover with water. Bring to a boil, then simmer until the meat is cooked through.
In a separate pot, warm a thin layer of palm oil. Add the egusi and fry for 5 minutes, stirring constantly so it does not catch on the bottom.
Tip the cooked beef and stockfish into the egusi, add the ofo, and cook for 10 minutes.
Stir in the ground crayfish and fresh pepper and let the pot boil well.
Add the washed bitter leaf and simmer for another 10 minutes.
Stir in the sliced achara and take the pot off the heat. Serve hot with eba, fufu, akpu, semo or another swallow.
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