The first time I ate Ofe Achara was at my friend’s traditional wedding at one of the communities in Isiala Ngwa Local Government Area. I was one of the asoebi ladies. While we were getting dressed, the bride’s younger sister walked in. Behind her were three waiters; each was carrying a small warmer. We were told that the bride’s mother wanted us to eat before the event proper so that we would have energy to dance and serve guests. The waiters opened the warmers to reveal our options. In one was Jollof rice. In another warmer was soup; it looked like egusi soup. In the third warmer was semo.
The supposed egusi soup caught my eye because it looked rich. What seemed like pieces of fish were scattered all over the soup so I promptly ditched Jollof rice for soup and semo. I collected my portion, washed my hand and faced my food with so much joy in my heart. The first morsel of swallow went into my mouth with what I thought was a piece of fish. I quickly separated the two; I swallowed the semo, chewed my fish and tasted bewilderment. What I thought was fish was actually akpuruakpu egusi. I learnt that day that the soup before me was not the usual egusi soup but ofe achara.
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As can be deduced from the title, ofe achara is a traditional soup that originated from Abia State. It is the ceremonial food of the people. Achara, which is the major ingredient in making this soup, is derived from the edible shoots of the elephant grass. The thick, dark green skin of the grass is inedible but it shelters the soft edible part of the elephant grass. This soft edible part is the achara which is needed to prepare this soup.
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Another important ingredient for ofe achara is akpuruakpu egusi. Indeed, ofe achara is another way of preparing egusi soup. Some people even assert that it is the most traditional way to prepare egusi soup. The egusi for this soup must be molded; this is why the akpuruaku (which means molded) is emphasized. Akpuruakpu egusi is not the ordinary molded egusi that scatters as you cook the soup. These disc shaped molds of egusi are usually intact and solid by the time the soup is done. That way, anyone enjoying the soup can bite into the well spiced moulded egusi and chew them like meat.
Other ingredients for making this soup are osu, palm oil, stock fish, dry fish, fresh pepper, crayfish, stock cubes, ogiri okpei (locust beans), okazi leaves, and salt. Ofe achara is as nutritious as it’s delicious. You should try it sometime.
Sources:
All Nigerian Recipes
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