Ofe awa, Awa soup is made with Awa leafy vegetable. It is native to people of the Enugu area of Nigeria, especially Nkanu. I seriously wonder why the popularity of this soup hasn’t crossed the boundaries of this enclave. Ofe Awa (Awa soup) is so finger-licking good, the problem is, the vegetable is very seasonal. It is bountiful deep into the rainy season.
Awa soup should be given a special place in the pantheons of Nigerian soups honestly. I remember a traditional wedding I attended in Nkanu, they had Awa soup, abacha/akidi, and of course the usual jollof rice, fried rice, ukwa etc. I ate abacha/akidi and Awa soup expectedly, both were so heart-warmingly delicious. It is a special soup served to in-laws when they visit.
It is mostly cooked with egusi, but can also be cooked with ogbono and other vegetables.
How to wash Awa vegetable
Awa vegetable is bitter so, it needs to be processed to remove this bitterness. Some people steep or soak the washed leaves in boiling hot water, but for me, it is never really enough. I boil mine for a good 15 – 20 minutes. If you prefer a bit of bitterness in your soup, by all means just steep, rinse and squeeze out as much water as you can. Some others just wash and break into bits with their fingers, in this case, the quantity of Awa vegetable will considerably be less than what is used in this recipe.
To prepare Ofe Awa, Awa soup
Meat Stockfish Dry fish 180g processed Awa (boiled & squeezed) 1/4 cup palm oil 1/2 cup chopped onions, 1 medium 1 cup egusi, ground 2 1/2 - 3 cups meat stock + water 5g ogili okpei 3 scotch bonnet (fresh pepper) 4 Tablespoons + 1 Tablespoon ground crayfish 2 seasoning cubes salt
Wash meat and stockfish, place in a pot and season with salt and seasoning cube. Boil until almost tender.
Place dry fish in boiling hot water for 2 minutes, drain and rinse thoroughly in cold water. Add dry fish to
Add dry fish to the pot of boiling meat.
Pick, Awa leaves and wash thoroughly. Put in a pot and add enough water to cover it. You will need to stir and push the leaves into the pot of water because they will float to the top.
Boil until the leaves wilt and most of the bitterness has gone. This can take up to 15-20 minutes. Drain and rinse in cold water, squeeze out as much water as you can.
In a clean and dry pot, placed over medium heat, add palm oil, when warmed, add onions and fry.
Add egusi stir well and fry till dry and sandy.
Add stock, water, ground ogili okpei, pepper, 4 tablespoons ground crayfish and seasoning cubes, stir and bring to a boil.
Taste and add salt.
Add meat, stockfish and dry fish, cover and cook till egusi has lost its raw taste.
Add 1 tablespoon of ground crayfish and Awa leaves. Cook for a few more minutes and take off the heat.
Enjoy your Ofe awa, Awa soup with garri, pounded yam, fufu or any other swallow of your choice.
Note:
- You don’t need to cut the Awa leaves, leaving it long and stringy is the traditional way and part of the experience of eating Ofe Awa.
- Remember you have already boiled the Awa vegetable, so it won’t need to be cooked for too long in the soup.
- The ratio of awa to egusi is actually a matter of preference. You can add more Awa or more egusi to suit your taste.
Drop a comment below on your thoughts and suggestions.
I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food...
I truly appreciate your effort towards the popularity of Awa soup, but some of the above mentioned procedures are not the way the soup is prepared especially the part of squeezing the leaf. Awa leaf on its own is a tasteless leaf just like water leaf, it’s not bitter unless you buy the darker specie with dark purple colored seed. (this one for sure is a little bit bitter because it has flowered and overly mature; also, it is not squeezed like bitter leaf before preparing it)
Awa leaf is also delicate and does not need to be squeezed just like bitter leaf before its prepared, just like you did mentioned in your method. Some people prefer washing the leaf and adding it directly to the put after the egusi is properly cooked or the leaf can be twisted with hands or cut with knife in larger bits (if you don’t want to add the leaf as a whole)
It’s also important to note that if its overcooked like 15-20 minutes you mentioned in the method- it will loose its deliciousness- maximum minute you can cook the leaf is just 3-minutes so it retain its freshness and finger licking good savor.
N/B: Excess egusi can also spoil the soup- I recommend half cup of egusi to 4 Awa leaf bunch tied by the local vegetable women in the local market- especially Eke Obinagu, Afo Oguiga, Nkwo Nchatancha, Ugboka, Akpugo, Orie Mba, Nkerefi, Eke Agbani or other local market.
Use protein of you choice but note over protein can also spoil the deliciousness. I recommend just making the soup with lots of smoked fish and dried aruulaa fish (combination of both or only one) or smoked goat meat or native roasted fowl Okuku Igbo (for rich kids though…smiles)
Your awa soup will be ready…just like you rightly mentioned…Finger licking good and trust me heaven point especially with hot akpu, garri, pounded yam or hot semo! Igbo nwere nri!
Meanwhile, please if anyone comes across the botanical name, be gracious to share. Stay blissful. Love and Light…
Thanks so much for your feedback. I will definitely try this out.
Is Awa leaf same thing as garden egg leaf, pls I need to know I’m using it as a project in school.
No Awa leaf is different from garden egg leaf (Anala leaf).
Hello what is the native name of egusi in nkanu
Pingback: 13 Easy Igbo Soups - The Pretend Chef
Please what is the botanical name of awa
So sorry I don’t know