Ofe Akparata (Nigerian Mahogany Seed Soup)
Ofe akparata is an Igbo soup thickened with ground mahogany seed, a favorite in Enugu in eastern Nigeria. The akparata powder is beaten into palm oil first, which keeps it smooth and gives the soup its body. Rolled egusi, stockfish, kpomo and dryfish build a deep savory base, while crayfish and habanero add heat at the end. Serve it with a swallow such as pounded yam or garri.
Instructions
Heat a dry pot, then add the chicken, chopped onions, salt, stock cube, kpomo and stockfish. Stir, cover the pot and let everything cook in its own juices for about 5 minutes.
Add the rolled egusi to the boiling meat and cook for 15 minutes. Pour in about 2 cups of extra water and keep boiling for 3 minutes.
In a separate bowl, mix the akparata powder with the palm oil until the paste is smooth and free of lumps.
Stir the akparata paste into the pot, add the dryfish, stir again and bring the soup back to a boil.
Stir in the chopped habanero, dry pepper and ground crayfish. Cover and cook for 5 to 7 minutes.
Add the ayala leaves and simmer for 3 minutes, then turn off the heat. Serve hot with the swallow of your choice.
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