Traditional Nigerian Ofe Achara with Mgbam Recipe

Ingredients

  • 1 medium-sized Achara (Bamboo Shoot)
  • 2 cups of Ugba (Ukpaka-Oil Bean)
  • 2 cups of washed and squeezed Achi
  • 1 cup of Crayfish
  • 5 pieces of Stockfish
  • 2 dried Fish
  • 1 cup of Ehu seeds (Calabash Nutmeg)
  • 2 seasoning cubes
  • Salt to taste
  • 2-3 cups of Palm Oil
  • 1 cup of chopped Onions
  • 2 cups of shredded Oha and Uziza leaves
  • 7 pieces of Atarodo (Scotch Bonnet Pepper)
  • 2 pieces of Ogiri (Local Seasoning)

Steps and instructions

  1. Peel off the back of the Achara (Bamboo Shoot), cut into tiny pieces and wash thoroughly.
  2. Soak the Ugba (Ukpaka-Oil Bean) in hot water for 10 minutes, drain the water and set aside.
  3. Soak the Achi in warm water until it softens, then grind into a smooth paste.
  4. Wash the stockfish, dried fish, and crayfish and set aside.
  5. Grind the Ehu seeds (Calabash Nutmeg) and set aside.
  6. Chop the onions and Atarodo (Scotch Bonnet Pepper) and set aside.
  7. Heat the palm oil in a pot, add the chopped onions and Atarodo (Scotch Bonnet Pepper), stir-fry for a few minutes.
  8. Add the ground Ehu seeds, Ogiri (Local Seasoning), and seasoning cubes into the pot, stir and let it simmer for 2 minutes.
  9. Add the stockfish, dried fish, and crayfish into the pot, stir and cover the pot. Let it cook for 10 minutes on medium heat.
  10. Add the Achi paste, Achara and Ugba into the pot, stir properly to ensure the ingredients are well combined. Cover the pot and let it cook for 10 minutes.
  11. Finally, add the shredded Oha and Uziza leaves, stir and let it simmer for 3 minutes. Then, add salt to taste.
  12. Your Ofe Achara is ready! Serve with a side of Fufu, Eba or Pounded Yam.

Tools for making

  • Pot - A large cooking pot to prepare the Ofe Achara.
  • Knife - A sharp knife for peeling and chopping the ingredients.
  • Cutting Board - A sturdy cutting board for safely cutting and chopping the ingredients.
  • Grinder/Blender - A kitchen appliance for grinding the Achi and Ehu seeds into a smooth paste.
  • Measuring Cups - Measuring cups to accurately measure the ingredients.
  • Spoons - Wooden or metal spoons for stirring and mixing the ingredients.
  • Strainer - A strainer to wash and drain the Achara and Ugba.
  • Mortar and Pestle - A mortar and pestle for grinding the Ehu seeds.
  • Peeler - A peeler for peeling the back of the Achara.
  • Grater - A grater for grating the crayfish.

Recipe variations

  • Instead of Achara (Bamboo Shoot), you can use fresh or canned Okazi leaves.
  • For a vegetarian or vegan version, omit the stockfish, dried fish, and crayfish, and use vegetable broth instead.
  • Add some chopped okra or pumpkin leaves for added texture and flavor.
  • For a spicier version, increase the quantity of Atarodo (Scotch Bonnet Pepper) or add extra chili powder.
  • Replace palm oil with a healthier oil alternative like coconut oil or olive oil.
  • Add some protein by incorporating cooked and shredded chicken, beef, or goat meat.
  • Experiment with different seasonings, such as thyme, curry powder, or garlic powder, to add your own twist.
  • Include other vegetables like spinach, kale, or cabbage for added nutrition.
  • For a creamier consistency, you can add coconut milk or cashew cream.
  • Try using other traditional Nigerian spices like uziza seeds or scent leaves for a unique flavor profile.

Recipe overview

Ofe Achara is a traditional soup from the eastern part of Nigeria, particularly loved by the Igbo people. It is a rich, aromatic, and savory dish that is often served with Fufu, Eba, or Pounded Yam. Made from a unique blend of Achara (Bamboo Shoot), Ugba (Ukpaka-Oil Bean), and various spices, this soup provides a burst of flavor in every bite. The various components of the soup - the soft Achara, the chewy Ugba, and the spices all work together to bring a delight to your taste buds. This recipe will guide you step by step on how to prepare this delectable dish. Whether you're a novice in African cuisine or an experienced cook, you will find this recipe straightforward and the result rewarding! Enjoy this healthy, hearty, and authentic Nigerian soup.

Common questions

  1. Can I substitute fresh Achara with canned bamboo shoots?
    Yes, you can substitute fresh Achara with canned bamboo shoots. However, make sure to rinse the canned bamboo shoots thoroughly before using them in the recipe.
  2. Is it necessary to soak the Ugba (Ukpaka-Oil Bean) in hot water?
    Yes, soaking the Ugba in hot water helps to soften it and remove any bitter taste. It is recommended to soak it for 10 minutes before using.
  3. Can I use powdered Achi instead of grinding it myself?
    Yes, you can use powdered Achi as a substitute. However, the texture and thickness of the soup may vary slightly.
  4. What can I use as a substitute for Ehu seeds (Calabash Nutmeg)?
    If you don't have Ehu seeds, you can use ground uziza seeds or regular nutmeg as a substitute.
  5. Can I use vegetable oil instead of palm oil?
    Although palm oil is traditionally used in Ofe Achara for its distinct flavor, you can use vegetable oil as a substitute if needed.
  6. Can I omit the Ogiri (Local Seasoning)?
    While Ogiri adds a unique flavor to Ofe Achara, you can omit it if you don't have access to it. The soup will still taste delicious.

Serving dishes and utensils

  • Pot - A large pot for cooking the Ofe Achara.
  • Grinder - A grinder to grind the Ehu seeds and Achi into a smooth paste.
  • Knife - A sharp knife for peeling and cutting the Achara (Bamboo Shoot).
  • Cutting Board - A cutting board to safely chop and prepare the ingredients.
  • Measuring Cups - Measuring cups to accurately measure the ingredients.
  • Spatula - A spatula for stirring and mixing the ingredients in the pot.
  • Sieve - A sieve to wash and drain the stockfish, dried fish, and crayfish.
  • Frying Spoon - A frying spoon for stir-frying the onions and Atarodo (Scotch Bonnet Pepper) in the palm oil.
  • Ladle - A ladle for serving the Ofe Achara.
  • Cooking Timer - A cooking timer to keep track of the cooking time.

Origin stories

Ofe Achara, an aromatic and richly flavored soup hails from the land of the Igbo, an ethnic group native to Nigeria, specifically from the Abia state. This state is renowned for its culinary prowess and the diversity of its cuisine, a testament to which is Ofe Achara. A distinctive attribute of this soup is the incorporation of Achara (bamboo shoot) and Ugba (Ukpaka-Oil Bean), ingredients native to the region that lend the soup a unique taste and texture. The soup is typically enjoyed with traditional Nigerian starchy accompaniments like Fufu, Eba or Pounded Yam, making it a complete and hearty meal. It is more than a dish; it's a cultural experience on a platter. The savory notes of the soup evoke the spirit of community gatherings and celebrations – a true embodiment of the vibrant and hospitable Igbo 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.