Achi Soup with Oha Leaf

How to Prepare Achi Soup with Oha leaf

 Achi is a very effective thickener for preparing Oha Soup, Bitterleaf Soup, Ofe owerri and all soups where cocoyam is used as thickener.

Recipes Related to Achi Soup:

• Ofe owerri
• Bitterleaf Soup
• Ora (Oha) soup with coco yam
• Rivers Native Soup

Achi Soup Ingredients

• Assorted meat
  • Beef
  • Shaki (cow tripe)
  • Ponmo (cow skin)
• Assorted dry fish
  • Dry Fish
  • Stockfish (dry cod)
• Oha leaves
• 2 tablespoons powdered achi thickener
• ¼ cup red palm oil
• ¼ cup ground crayfish
• 1 teaspoon ogiri Igbo
• 2 seasoning cubes
• Yellow habanero pepper to your taste
• Salt to your taste

Directions for making the Achi Soup

1. Cook the meats with the seasoning cubes till done.
2. If you are using stockfish, you can cook it with the meats, see video below for the type of stockfish that I use. It has the same cooking time as beef and shaki.
3. While that is cooking, pick the oha leaves and tear them up with your finger tips. See video below.
4. When the meat and stockfish are done, add dry fish (if you are using it, soaked, deboned and broken into pieces).
5. Boil for a bit and add crayfish. Please note that at this time, I had about 1.5 litres (1.5 quarts, 6.5 cups, 1/3 gallon) of meat and fish stock in the pot. This is the quantity of liquid the stated quantity of achi thickener can thicken.
6. Mix the achi thickener with some water to bring it to a medium consistency, see video below.
7. Add ogiri Igbo, yellow habanero peppers (pounded in a mortar or chopped with a knife), the mixed achi thickener and palm oil.
8. Cover and cook for about 7 minutes, stirring it often so it does not stick to the pot.
9. Add the oha, stir and add salt to your taste.
10. Take it off the stove and transfer to a cool container immediately so the oha does not darken.

Serve with any Nigerian Fufu Meal, especially Cassava fufu(Akpu).

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ATTIÉkÉ

                                                           How To Prepare ATTIÉkÉ      


Attiéké (also spelled acheke is a side dish made from cassava that is a part of the cuisine of Côte D’IVoir in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous.It is a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country,and methods for its production are well known in Côte d'Ivoire and also in Benin and Burkina Faso. In Côte d'Ivoire, the dish is often served with Kedjenou  a slow-cooked stew. Fresh Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It is a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin and Burkina Faso. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.




PREPARATION METHOD:-

The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter has different names depending on the ethnic group that produces it: mangnan Ebrié lidjrou in Adjoukrou and bêdêfon in allandjan.) The paste is left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attiéké is ready for consumption.

Attiéké sold on markets is usually precooked and can be heated for about 10 minutes in a microwave at 740-750W.

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Bread Boat (Baguette Boat)

How to Prepare BREAD BOAT (BAGUETTE BOAT)

         Bread Boat (Baguette Boat) is a a whole new way to eanjoy scrambled eggs and bread. If you want to be extra, this recipe is for you.

                  INGREDIENTS

*4 eggs

*1 cooking spoon olive oil

*1 small red onion

*¼ ground black pepper

*1 tablespoon diced sweet peppers (fresh paprika)

*5-10 baby spinach leaves

*Salt (to taste)

*1 bar of baguette

Notes about the ingredients:

1. The quantities of all these ingredients can be varied to your taste and liking.
2. You can use any other frying oil: sunflower oil, vegetable oils sold in Nigeria etc.
3. You can use ugu instead of spinach.
4. You can use tatashe instead of sweet peppers but please note that tatashe is spicy while sweet peppers are not.
5. You can used an unsliced bread loaf like Agege bread instead of a baguette.

Before you make Bread Boat (Baguette Boat):
1. Slice the onion.
2. Dice the sweet peppers.
3. Rinse the spinach leaves

                 Cooking Directions

1. Beat the eggs.

2. Add the salt, black pepper, onions and spinach. Stir very well.

3. Pour the olive oil in a frying pan and when it heats up, pour in the egg mix and spread it out.

4. After about 20 seconds, stir the egg gently. Keep stiring from time to time till the egg cakes all over. You want bold scrambled eggs.

5. Cut a long baguette bread into two.

6. Make a hole in each one like you are making a boat.

7. Fill up the hole with the scrambled eggs.

Serve on its own with chilled fruit juice .

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