Nigerian Ofe Akwu Light Soup with Oat Fufu

How to Make It

1. 1

   Prepare and Parboil the Meat

   Rinse the goat meat thoroughly and place in a medium pot. Add half the sliced onion, a pinch of sea salt, ground ehuru, and half the low-sodium seasoning cube. Add just enough water to cover the meat (about 300ml). Cook over medium heat for 25–30 minutes until the meat is tender but not falling apart. Reserve the meat stock — do not discard it.

   Tip: Parboiling with aromatics builds a naturally rich, sodium-controlled stock. Skim off any foam that rises for a cleaner broth.
2. 2

   Soak and Prepare the Stockfish

   If not pre-soaked, place the stockfish in a bowl with warm water and soak for at least 30 minutes (overnight is best). Drain, rinse well under cold water to reduce excess sodium, and shred into bite-sized pieces. Set aside alongside the deboned, flaked smoked catfish.

   Tip: Soaking stockfish overnight dramatically reduces its sodium content — critical for hypertension and kidney-conscious diners.
3. 3

   Blend the Pepper Base

   Combine the fresh tomatoes, red bell pepper (tatashe), scotch bonnet, and remaining onion half in a blender. Blend to a smooth or slightly chunky consistency — do not add water. Pour the blended mixture into a dry pot and cook over medium heat for 10–12 minutes, stirring frequently, until the raw tomato smell is gone and the mixture thickens slightly.

   Tip: Cooking out the raw tomato is essential. Under-cooked pepper base will make the soup taste sour and cause bloating.
4. 4

   Build the Light Soup

   Add the diluted palm fruit concentrate to the cooked pepper base and stir to combine. Pour in the reserved meat stock and 500ml of fresh water. Stir in the ground crayfish, iru (locust beans), and the remaining half seasoning cube. Add the parboiled goat meat, soaked stockfish, and flaked smoked catfish. Bring to a gentle boil, then reduce to a simmer for 15 minutes, allowing all flavours to meld beautifully.

   Tip: Using diluted palm fruit concentrate (not full tin palm cream) significantly reduces saturated fat while keeping the authentic colour and aroma.
5. 5

   Finish the Soup with Greens

   Add the sliced uziza leaves (or washed, squeezed bitter leaf) to the soup in the final 5 minutes of cooking. Stir gently and taste — adjust salt minimally. Do not overcook the leaves; they should remain vibrant green and slightly firm to preserve their nutrients and anti-inflammatory compounds.

   Tip: Uziza leaves are high in antioxidants and have traditional use in managing blood sugar. Bitter leaf is an excellent substitute with similar benefits.
6. 6

   Make the Oat Fufu

   Bring 600ml of water to a rolling boil in a non-stick pot. Gradually whisk in the oat flour a little at a time, stirring continuously with a wooden spatula to prevent lumps. Reduce heat to low and keep stirring vigorously for 5–7 minutes until the fufu is thick, smooth, and pulls away from the sides of the pot cleanly. Divide into 4 portions and mould into smooth balls using a wet spoon or damp wrap.

   Tip: Oat fufu has a slightly nuttier flavour than cassava fufu and a lower glycaemic index — ideal for diabetes management. Serve immediately as it firms up quickly.
7. 7

   Plate and Serve

   Place one portion of oat fufu in a wide bowl. Ladle the hot Ofe Akwu light soup generously around and over it, ensuring each serving gets a good portion of goat meat, stockfish, and smoked catfish. Garnish optionally with a few fresh uziza leaf shreds. Serve hot and eat traditionally — using your hand to mould the fufu and dip into the soup.

   Tip: For meal prep, store the soup separately from the fufu in airtight containers. Soup keeps refrigerated for up to 3 days and freezes well for 2 weeks. Remake fufu fresh when serving.