Cookbook:Ofe Akparata (Nigerian Mahogany Seed Soup)

Ofe akparata is a simple but delicious Igbo soup. Akparata (mahogany seed) powder is a thickener used in traditional soups, and it is a favorite of Enugu indigenes in Eastern Nigeria.

Ingredients

 * Chicken (or any other type of meat)
 * Onions, chopped
 * Salt to taste
 * Seasoning/stock cube
 * Kpomo
 * Stockfish, washed
 * Rolled egusi
 * Akparata powder
 * Palm oil
 * Dryfish, washed
 * Fresh habanero chile, chopped
 * Dry pepper
 * Ground crayfish
 * Ayala (garden egg) leaf, washed

Procedure

 * 1) Heat up a dry pot, and add the chicken, chopped onions, salt, seasoning stock cube, kpomo, and stockfish. Stir, then cover the pot and cook for about 5 minutes in its own juice.
 * 2) Add the egusi to the boiling meat, and cook for 15 minutes.
 * 3) Add extra water (about 2 cups) to the boiling meat, and continue boiling for 3 minutes.
 * 4) Combine the akparata powder and palm oil in a bowl. Mix until lump-free.
 * 5) Stir the akparata paste into the boiling meat. Add the dryfish, stir, and allow to boil.
 * 6) Stir in the chopped habanero, dry pepper, and ground crayfish. Cover and cook for about 5–7 minutes.
 * 7) Stir in the ayala leaves, and allow to simmer for 3 minutes. Turn off the heat.
 * 8) Serve the ofe akparata with the swallow of your choice.