How to Cook Achara Soup - Abia Ofe Achara
Ofe Achara is a delectable Nigerian dish from Abia state. Its main component is Achara (lemongrass), and the addition of uziza and ukazi leaves brings the soup to a new level. How to Cook Achara Soup - Abia Ofe Achara.
To prepare or cook Ofe Achara soup for the type served in Abia State, you will need the following ingredients: Read also about Ofe Onugbu - How to Prepare Bitter leaf soup
Ofe Achara INGREDIENTS
1 oz. Achara (lemon grass)
2 tablespoons
Achi
1 kilogram of beef
5 Scotch bonnet chilies
2 tablespoons periwinkle
1 pound of ukazi leaves
2 big dry catfish
three parts Stock up on fish.
1 onion
2 tablespoons ground crayfish
2 tablespoons palm oil
2 cubes of Onga
Season with salt to taste
1 tablespoon uziza leaves
Other States like Imo and some parts of Anambra State do cook ofe Achara but the different between theirs and that of Abia Ofe Achara is the method of cooking. Abia Ofe Achara ios known with akpurakpu egusi.
Ofe achara with Akpuruakpu Egusi is a popular dish among the Abia people of southern Nigeria and parts of Imo State. Many other individuals enjoyed it as well. I really enjoy the texture of Achara and the chewiness of the seasoned akpuruakpu egusi balls. This soup goes great with pounded yam.
Concerning the ingredients, it is the same with the ones I listed above. However, certain elements and tricks bring this soup together and distinguish it from other egusi soups.
Achara
Elephant Grass (Pennisetum purpureum) is another name for Achara. Achara is neither lemon grass, leeks, spring onions, or bamboo shoots (though I think that bamboo shoots may make a good alternative for those in the diaspora who have no access to Achara). What you need is the Achara's smooth, fragile center. To get to the softcore, you'll need to remove many layers of tough grass. Even better, having it done for you at the market.
Usu Usu is a kind of fungus that is used as a thickening or binder. It is often crushed to a fine white powder. If you get your Usu in the market, make sure it hasn't been ground with Achi or Ofor, or it won't bond the egusi.
Powder is commonly used. Usu is obtained from mushrooms and is utilized in some indigenous cuisines as a thickening or binding agent.
Let's get started!
Recipe \sIngredients
2½ cups Seeds of Egusi
2 tablespoons Usu *1 tablespoon Uziza seeds (optional)
Onions
2 cups Achara
a handful of finely sliced Okazi
Chili powder
Powdered crayfish
1 teaspoon Ogiri
*Achi *Salt *seasoning cubes (optional) (optional)
a variety of meats
Smoked fish assortment
Water
Oil palm (roughly 2 cooking spoons)
How to Cook Achara Soup - Abia Ofe Achara
Vegetables should be rinsed, chopped, and left aside.
Begin cooking your meats in a clean saucepan over medium heat with onion, salt, cayenne pepper, your choice of spices, and some water.
While your meats are cooking, puree your egusi in a dry mill blender (if using uziza, blend with uziza). You might even grind it in the market where you buy it to avoid this step. Set aside one onion, which has been chopped or blitzed into small pieces.
Add 34 of the ground egusi, usu, cayenne pepper, salt, *seasoning cube*, and chopped/blitzed onion to a clean dish. Mix with your hands and knead like bread until the egusi begins to drip oil. Cut the egusi into tiny pieces and roll in your palms to create balls, then slightly press to form a disc and set aside. It is critical to season the egusi properly so that it does not taste bland when you bite into it.
Cook the meats with stock fish, smoked fish, crayfish, ogiri, and palm oil; you may need to add extra water to the meat stock. Allow it to cook for 5 minutes with the lid on.
Then, add the egusi discs and the remaining egusi that wasn't formed into balls to the saucepan. Allow it to simmer for 10 minutes with the cover on.
Next, add the veggies (Achara and Okazi). *If your soup is too liquid, add a thickening like Achi or Ofor* Let it boil for another 5 to 10 minutes with the cover off. Remove from the heat and serve with your preferred accompaniment.
METHOD
Thoroughly wash the meat with salt. Season with salt, pepper (atarodo), and onions.
• Light a fire and cook for 20 minutes.
• Cut the achara (elephant grass) into tiny pieces after stripping it. Set aside after washing
• Clean and debone the dried catfish. Set aside some time
• Wash and lay aside the stock fish
• Place the dried catfish in the saucepan and cook for 2 minutes. • Remove the Ukazi and Uziza leaves. Set aside after washing and slicing.
• Add the Achara and 2 tablespoons of periwinkle to the pot; stir well and allow to simmer for 3 minutes. • Mix the achi and ground crayfish (to avoid lumps) and add to the soup; add the ONGA cube and allow to cook for 2 minutes before adding the Uziza (a little Uziza leaves) and Ukazi leaves; allow to simmer for a minute.
