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Today, we are going show you how to make a special dish, ofe achara with akpurakpu egusi (moulded melon).

This is gonna smell and look delicious.

Ofe achara with akpurakpu egusi (moulded melon) is one of the most favored of recent trending foods on earth.

It is enjoyed by millions every day.

It’s simple, it is fast, and it tastes delicious.

Ofe achara with akpurakpu egusi (moulded melon) is something which I’ve loved my whole life.

This is not just ordinary molded egusi that scatters as you cook the soup.

These disc shaped molds of egusi should be intact and solid by the time the soup is done such that the person enjoying the soup can bite into.

To begin with this particular recipe, we must first prepare a few components.

Ofe Achara is the native soup of Abia State.

Recipe

1. Get leaf Okazi
2. Get Achara
3. Make ready Egusi (melon seed)
4. Make ready Usu
5. Prepare Crayfish
6. Prepare Dry fish(catfish/mangala)
7. Make ready Stock fish
8. Make ready Yellow pepper fresh
9. Get Cameroun pepper
10. Get Okpei (optional)
11. Prepare Meat (desired kind)
12. Make ready Snail
13. Take Palm oil
14. Prepare Kpomo(optional)
15. Make ready Onions
16. Get Maggi
17. Get Salt
18. Prepare Desired thickener (ashi,cocoyam,ofo)

How to Prepare Ofe Achara with akpurakpu egusi (moulded melon)

Peel the achara by removing the coarse outer husk till you get to the tender part.

Then break the tender part into small pieces.

1. Wash meat and stock fish and cook together adding diced onions, salt,pepper and maggi.
2. Wash and debone the dry fish and set aside, make sure to wash with hot water and salt to remove all sand and insects.
3. Blend the melon seed with the usu and okpei, transfer to a bowl, add warm water and marsh with hands till it forms a thick paste and oil starts coming out, you can also do this in a mortar and pestle.
4. Mould the melon paste to small flat balls and transfer to a small cooking pot, add salt, maggi and crayfish and some Cameroon pepper to give taste to the akpurukpu egusi and cook till the moulded egusi turns white.
5. When the meat is getting tender, add the kpomo and washed snail, dry fish, crayfish blended with the yellow pepper, pour in the cooked melon mould, add palm oil and small thickener and cover to boil.
6. Check for salt and pepper; if not thick enough add more thickener, turn and cover to cook.
7. Add the ukazi leaf and cover to boil
8. Cook for another 10 – 20 mins
9. Serve with semo, fufu, eba, wheat etc

 Thanks again for reading.

 Go on get cooking!

Culled/Adetutu Adetule/Taiwo Akinola

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