OFE ACHARA

Recipe for four servings

REQUIREMENTS

- 1kg Beef
- 1 medium size Stockfish (optional)
- 1 medium size Smoked fish
- 1 medium bunch Achara
- 20 small balls Mgbam (egusi balls)
- 2 tablespoons Achi (ground)
- 1½ tablespoons Dried pepper (ground)
- 2 cooking spoons Palm oil
- 1 tablespoon Crayfish (ground)
- 2 Maggi cubes
- 1½ litres Water
- Salt to taste.



What you do

Wash the already cut stockfish and place in a pot. Add a little salt and two cups of water, and then boil until slightly soft.

Rip off the outer layers of the Achara. Break the tender stem into small pieces.

Cut and wash the meat, add salt, Maggi cubes and chopped onion and steam for about 15 minutes, then add 2 cups of water and boil till soft.

Add the remaining water, boiled stockfish, washed dried fish to the meat pot and add Mgbam then allow boiling for about 10 minutes.

Add palm oil, ground pepper, ground crayfish, cut achara and stir. Mix the Achi with some cold water and add to the pot. Allow cooking for another 5 minutes.

Add Mgbam and allow cooking for about 10 minutes.Stir, taste and add salt if necessary.

Serve with pounded yam or cassava fufu or eba.

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