Authentic Nigerian Osu Kpemi Recipe for Home Cooking

Ingredients

1 cup of dried shrimp
1 cup of abrus seeds
2 cups of palm oil
1 tablespoon of locust bean
1 tablespoon of potash (food tenderizer)
5 Scotch bonnet peppers
2 large onions
2 cups of water
1 tablespoon of salt
1 smoked fish

Steps and instructions

Begin by soaking the dried shrimp and abrus seeds in warm water for about 30 minutes. This will help to soften them and bring out their flavors.
While the shrimp and seeds are soaking, chop the onions and Scotch bonnet peppers. Be careful not to touch your face or eyes after handling the peppers as they can cause irritation.
Place the palm oil in a large pot and heat it over medium heat. Once the oil is hot, add the chopped onions and peppers, as well as the locust beans. Stir the ingredients together and let them cook for about 5 minutes.
Drain the water from the soaking shrimp and seeds, then add them to the pot. Stir well to combine them with the other ingredients.
In a separate bowl, dissolve the potash in the 2 cups of water. Once it is fully dissolved, strain the water into the pot. This will help to tenderize the shrimp and seeds.
Add the salt and smoked fish to the pot. Stir well to combine all of the ingredients and then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes.
After 20 minutes, taste the sauce and adjust the seasoning if necessary. Once the sauce is to your liking, remove it from the heat and let it cool before serving.

Tools for making

Large pot - A large pot is needed to cook the Osu Kpemi sauce and accommodate all the ingredients.
Knife - A sharp knife is necessary for chopping the onions and Scotch bonnet peppers.
Cutting board - A cutting board is useful for safely chopping the vegetables.
Bowl - A bowl will be needed to dissolve the potash in water before adding it to the sauce.
Strainer - A strainer is required to strain the dissolved potash water before adding it to the sauce.

Recipe variations

Substitute dried shrimp with cooked shrimp or prawns for a different texture.
Add vegetables such as diced bell peppers, carrots, or spinach to the sauce for added color and nutrition.
Try using different types of oil, such as vegetable oil or coconut oil, for a slightly different flavor.
For a vegetarian or vegan option, omit the dried shrimp and smoked fish and add tofu or tempeh for protein.
Add herbs and spices like curry powder, thyme, or bay leaves to enhance the flavor profile.
For a spicier version, increase the number of Scotch bonnet peppers or add chili flakes.
Experiment with different types of seafood, such as crab or lobster, for a seafood medley.
Include other seasonings like garlic powder, ginger, or paprika to personalize the taste.
For a thicker consistency, stir in tomato paste or crushed tomatoes.
Serve the Osu Kpemi sauce over a different base, such as rice, yam, or boiled plantains.

Recipe overview

Osu Kpemi is a rich, flavorful sauce originating from Nigeria, specifically the Yoruba culture. It's made using a unique blend of ingredients including dried shrimp, abrus seeds, palm oil, and scotch bonnet peppers, giving it a distinct, fiery kick. This recipe involves soaking the shrimp and seeds to bring out their flavors, sautéing them with onions, peppers and locust beans, and then simmering everything together with potash water and a smoked fish. The result is a savory, spicy, and slightly smoky sauce that pairs wonderfully with rice or yam. Cooking this dish might introduce you to some new ingredients and techniques, but the delicious end result is well worth the journey. Enjoy this taste of Nigerian cuisine!

Common questions

How do I soften the dried shrimp and abrus seeds? Soak them in warm water for about 30 minutes before using in the recipe.
What should I do with the potash? Dissolve the potash in 2 cups of water, strain the water into the pot to help tenderize the shrimp and seeds.
Can I adjust the seasoning? Yes, taste the sauce after simmering and adjust the seasoning according to your preference.
Should I let the sauce cool before serving? Yes, let the sauce cool before serving to allow the flavors to meld together.

Serving dishes and utensils

Large pot - A large pot is needed to cook the Osu Kpemi sauce.
Knife and cutting board - These tools are essential for chopping the onions and Scotch bonnet peppers.
Bowl - A bowl is necessary for dissolving the potash in water.
Strainer - A strainer is needed to strain the dissolved potash water into the pot.

Origin stories

Osu kpemi, also known as Bofi, is a delicacy from the Ga tribe of Ghana. The Ga tribe is largely a fishing community residing in the coastal areas of Ghana. As such, the main ingredients, dried shrimp and smoked fish, represent the tribe's connection to the sea. One interesting fact about Osu Kpemi is its name. In the Ga language, 'Osu' represents the Osu area where the recipe originated, and 'Kpemi' translates to 'in the evening.' This name indicates the time of day the dish is traditionally served, typically as a dinner dish after a long day of work. The use of potent spices like Scotch bonnet peppers makes it a fiery delight and a true representation of the rich and vibrant Ghanaian cuisine. The preparation of Osu Kpemi is often a communal activity, bringing families together, further reinforcing the importance of community in Ghanaian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.