Palm Nut Soup(Ofe akwu Ndi Igbo)
Cuisine: Nigerian(Southeastern) Igbo version
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ lb of meats
  • 1 large dry fish(soak for a few minutes; then wash and set aside)
  • 1 medium sized stock fish
  • 2 tbsps of powdered crayfish
  • 2cups palmnut cream
  • 1tbsp dry pepper
  • 1 Yellow chili or atarodo(crushed)(Nsukka pepper works)
  • 1tbsp ogiri(optional)
  • A small bunch of basil or scent leaves(shredded or sliced)
  • a handful of uziza leaves
  • bouillon(optional)
  • salt to taste
for fufu(Adapted from Ndudu by Fafa)
  • 2medium sized plantains(peeled and cut into chunks)
  • 2 medium sized cassava(peeled and cut into chunks
  • 600mls of water
  1. In a pot, season the meats and stock fish with salt, 1 tbsp. of the crayfish, the dry pepper and bouiilon(if using). Pour water to the level of the meats and cover. Cook until the meats and stock fish is tender. (If the meats softens before the stock fish, remove the meats and cook the stock fish until tender) Once done, add the palm nut cream and stir to loosen. (Add more water to your desired thickness if needed). Bring the pot to a boil until the oil from the palm nut cream floats to the top. Add the remaining crayfish, ogiri(if using), meats(if you had to remove them from the pot to cook the stock fish) and chili. Stir to combine and cook uncovered until the soup comes to your desired thickness. Add the uziza and basil(scent) leaves. Season with salt and bouillon(if using) Stir, cover the pot and turn off the heat. The remaining steam in the pot will cook the herbs.
to cook fufu
  1. Blend the raw Cassava, Plantain and 400mls of water together into a smooth paste. Pour the paste into a pot, and place on medium heat while constantly stirring until the paste has thickened. This helps to avoid lumps from forming.
  2. Add the remaining 200mls of water to the pot, cover and reduce the heat. Steam for about 10minutes. Increase the heat and stir the mixture until it is well combined.
Ndudu's fufu note "Please don't be alarmed, if your Fufu looks too soft, it get's firmer once it has cooled down."
Recipe by Nigerian Lazy Chef at