SOUP RECIPES (OFE ACHARA OR ACHARA SOUP)
Achara soup is very delicious and tasty. It is very rich and has nutritional value. This soup is indigenous to the people of Umuahia, Abia State (South-Eastern Nigeria), however, you must not come from this town before you enjoy this soup. It’s extremely delicious and definitely adaptable to any palette.
INGREDIENTS
- 1kg Beef
- 1 medium size Stockfish (Okporoko)
- 1kg Beef
- 1 medium size Stockfish (Okporoko)
- Snails
- Dry fish (ike azu mbasa or mangala)
- 2 medium bunch Achara
- Shredded Okazi leaves – fresh or dry
- Dry fish (ike azu mbasa or mangala)
- 2 medium bunch Achara
- Shredded Okazi leaves – fresh or dry
- 2 cups of Egusi (melon)
- 1 or 2 tablespoons of Usu – white chalk like substance NOT Potash
- 2 tablespoons Achi (ground)
- 1½ tablespoons Dried pepper (ground)
- 2 cooking spoons Palm oil
- 1 tablespoon Crayfish (ground)
- 2 tablespoons Achi (ground)
- 1½ tablespoons Dried pepper (ground)
- 2 cooking spoons Palm oil
- 1 tablespoon Crayfish (ground)
- Periwinkle (Isam)
- 2 stock cubes
- Water
- Salt to taste.
- Water
- Salt to taste.
Preparation of the soup
·
Cut
the Achara leaves as normal and set aside, Boil your meat with a lot of
stockfish and dry fish. You need to get a very rich stock out of boiling your
meats because you should not have to add seasoning cubes and possibly salt when
you start cooking the soup.
·
Making the Mgbam. You can use traditional way by using a mortar
and pestle or use your hand pour in the egusi in a sizeable bowl follow the same
process when using a mortar. Inside the mortar,
add the ground egusi, ground Usu, you can blend the whole egusi seeds with usu,
dry pepper/fresh pepper and salt. Start to pound with the pestle until the
egusi gets compacted, then you add hot water. Roughly about 2 tablespoons. The
hot water is to aid the release of the natural oils from the
egusi. Keep pounding until you begin to notice the egusi form into a
dough-like paste. Keep pounding, and the egusi will become even more oily. When
the mortar comes off clean, that means you are done.
·
Pour
out the egusi in bowl and start molding, Squeeze portions of the dough in your
palm and squeeze out the oil until the egusi dough starts to feel dry. Pinch
the dough, flatten and manoeuvre with your thumb, index and middle finger into
an oval shape. Repeat till you finish molding.
·
Fill
a big pot half way, add palm oil and begin to boil. Drop in the mgbam I mean
the egusi (melon) you just molded and let it boil until it turns completely
white. This would take quite some time and you would need to top up the water
again. You will know the mgbam has cooked completely when it is also white
inside when you bite into it.
·
Take
out the mgbam from the pot and transfer into another boiling pot containing
assorted meats, shredded stockfish, isam, dry fish, palm oil and fresh pepper
and achara (if you are using). This is a rich stock that forms the base of your
soup. The flavour of the stock should have a deep robust flavour. If you are
not quite there yet, add a tablespoon or 2 of ground crayfish, leave to boil
for about 2 minutes and it should do the trick.
·
Allow
the mgbam to boil in this stock for 5+minutes to absorb the flavours in the
pot. Mix 1 tablespoon of crayfish with 1 tablespoon of achi powder. The
crayfish is needed to prevent the achi from forming lumps. You only need a
little achi to thicken the soup, because ofe okazi is not a thick soup at
all.
·
Add
the achi-crayfish mix to the pot and stir quickly. Leave it to cook for
about 5 – 7 minutes to thicken the soup. If you have never cooked with Achi
before, a little caveat. It would look at first as if the soup is not getting
any thicker. DO NOT be tempted to add more. That is a rookie's mistake, and you
may end up with a thick globby mess, before you get the hang of
it. Give it some time and the liquid stock you started with would get
thicker and take on a pleasant light yellowish orange colour.
·
The
last you will add is the shredded Okazi leaves to the pot, stir together allow
it to boil up to 2-4minutes, take off the heat.
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