How I make the Nigerian Banga Stew|Ofe akwu||The excess oil is not necessary

Ofe-akwu/Banga stew is rich and savory sauce made originally with the paste extracted from palm fruits. How it is spiced then depends on personal preferences, but some ingredients are indispensable- like scent leaves, dry fish and Ehuru (calash nutmegs)
If you love Ofe akwu/Banga stew like myself, and whether you’re able to get fresh palm fruits or tinned paste, this recipe might just ginger you to make one right away. 😋


Ingredients:
800g Palm fruit Paste (excess oil scooped off)
Grilled Chicken
Pre-cooked stockfish
Soft dryfish (mangala 😁)
A mixture of Chicken and Beef stock
1 big onion chopped
Spring onion (optional)
Scent leaves
Thyme
Curry
Mixed spices
Ehuru and crayfish
Fresh peppers (yellow ones give a unique taste)
1 Maggi (won’t call it cube cos it looked rectangular 😊 bigger than the regular star cubes)
Salt to taste

Tips:
-Use a deep pot to avoid splashes
-If you live where you can find assorted meat or goat meat, you can spice and cook them first, then make the stew with both the meat and it’s stock.

My Observation: the palm paste in tins seem to contain more oil than fresh palm fruits. Could be because the tin’s content is made from much more palm fruits than we would normally use if we were to use fresh fruits. 🤷‍♀️ I would love to know what you think.


Cheers 🥂

Geraldine
@Kitchen3reats

necessary