Ofe Akparata is a simple but delicious Igbo Soup. Akparata is basically a thickener used in soups and other dishes. Most Igbo soups are named after the vegetable or herbs used in cooking them but this soup is named after the thickener. The first time we ate Ofe Akparata, my Rennaisance man and I were blown away.
Akparata seed is the bean of the Mahogany tree, it is consumed in many African countries e.g Uganda, Tanzania, and Ghana and is called Apa in Yoruba, Kawo in Hausa. Besides using it as a soup thickener, it can also be used to thicken the sauce used in making Abacha ncha and Cowleg Nkwobi or Goatleg Nkwobi.
About Akparata seed
Other uses include making milk and extracting oil for both culinary and cosmetic use while the residue goes into animal feed or fertilizer. Akparata is also used extensively in alternative medicine. Although if consumed in large quantities, it can compromise the liver, kidney etc. The outer red and black shell is also poisonous.
Besides Ora, different vegetables and herbs can be added to the soup e.g Isikebere, Ugu, Anala and Uziza. It is also used in cooking Egusi akpuruakpu, the paste helps thicken the soup since egusi when processed into akpuruakpu will not thicken it. I don’t use ogili isi in my Ofe Akparata (with ora) unlike the Ofe Ora with ede, the taste of the seed is enough flavouring, so ogili isi or ogili okpei are both optional.
In order to use the seeds, the outer shell has to be removed and the seed processed. I have never done this, I always buy the already processed powdered Akparata but you must be sure you buy from a reputable seller to be sure it is pure.
To prepare Ofe Akparata (with Ora)
Beef Dryfish Stockfish Cameroun Pepper, ground (optional) Scotch Bonnet, ground (fresh pepper) 6 cups stock and water 1 teaspoon uziza seed, ground (optional) 6 Tablespoons ground crayfish 1/2 cup Palm oil 2 Tablespoons ground Akparata 8-10 leaves Uziza leaves 3 seasoning cubes salt 1 small bunch Ora leaves
Pick and finely shred uziza leaves, pick and cut ora into large pieces.
Wash meat and stockfish, place in a medium-sized pot.
Season meat and stockfish with salt and seasoning cubes. Add water and cook over medium-high heat until tender.
Place dry fish in boiling hot water for 1 minute, drain and rinse well in cold water, remove bones.
Add dry fish, Cameroun pepper, fresh pepper and ground uziza seed. Cook for 5 minutes. 
Meanwhile, place akparata in a small bowl, pour in palm oil and mix very well to have a smooth paste.
Pour akparata mixture into the boiling meat and stir. Cover pot, reduce heat to medium and cook for 3 minutes.
Add crayfish and uziza leaves to boiling meat. Stir and taste, add salt.
Cook for 5 minutes.
Add Ora leaves, cook for 2 minutes and take off the heat.
Serve with a swallow of choice.
Ofe Akparata (with Ora)
Ingredients
- Beef
- Dryfish
- Stockfish
- Cameroun Pepper ground (optional)
- Scotch Bonnet ground (fresh pepper)
- 6 cups stock and water
- 1 teaspoon uziza seed ground (optional)
- 6 Tablespoons ground crayfish
- ½ cup Palm oil
- 2 Tablespoons ground Akparata
- 8-10 Uziza leaves
- 3 seasoning cubes
- salt
- 1 small bunch Ora leaves
Instructions
- Pick and finely shred uziza leaves, pick and cut ora into large pieces.
- Wash meat and stockfish, place in a medium-sized pot.
- Season meat and stockfish with salt and seasoning cubes. Add water and cook over medium-high heat until tender.
- Place dry fish in boiling hot water for 1 minute, drain and rinse well in cold water, remove bones.
- Add dry fish, Cameroun pepper, fresh pepper and ground uziza seed. Cook for 5 minutes.
- Meanwhile, place akparata in a small bowl, pour in palm oil and mix very well to have a smooth paste.
- Pour akparata mixture into the boiling meat and stir. Cover pot, reduce heat to medium and cook for 3 minutes.
- Add crayfish and uziza leaves to boiling meat. Stir and taste, add salt.
- Cook for 5 minutes.
- Add Ora leaves, cook for 2 minutes and take off the heat.
Notes
- Serve with a swallow of choice.
- It thickens more as it cools.
If you enjoyed my Ofe Akparata (with Ora), you will also enjoy my Ora soup, Ofe Okazi, Ofe Anala(Ofe ukpom) and Ofe Owerri.
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