Dad's Favourite Ofe Akwu (Banga Stew)
Ofe Akwu (Banga Stew) is a rich, hearty Igbo dish that fathers absolutely love. It is bold, deeply flavourful, and rooted in culture — which is why it inspired me to make it for this week's #CookpadApron2026 challenge. What makes it special to me is the process of making it from scratch with fresh palm kernels, the traditional way. Nothing beats that natural depth of flavour.
Dad's Favourite Ofe Akwu (Banga Stew)
Ofe Akwu (Banga Stew) is a rich, hearty Igbo dish that fathers absolutely love. It is bold, deeply flavourful, and rooted in culture — which is why it inspired me to make it for this week's #CookpadApron2026 challenge. What makes it special to me is the process of making it from scratch with fresh palm kernels, the traditional way. Nothing beats that natural depth of flavour.
Open in Cookpad AppSteps
- 1
Boil the palm kernels till tender, about 15 minutes. Pound or use a food processor.
- 2
Use lukewarm water to extract the juice. Pour the juice into the pot and place on fire.
- 3
When it's already boiling, add ground crayfish, steamed fish, washed and deboned dried fish, pepper, and other seasonings. Add the chopped scent leaves last.
- 4
Serve this ofe akwu (banga stew) with rice. Enjoy!
Tips
Use fresh palm kernels for the best flavour
Don't skip the calabash nutmeg. It makes all the difference
Always add the scent leaves last to keep the aroma fresh
Cooksnaps
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