….whetting your taste bud one meal at a time
Akparata powder is a thickener. It is always added to most soup to improve its thickness and achieve desired consistency. It’s a native thickener with an awesome aroma and taste.
What most of us don’t know is that Akparata can be used as the main ingredient for a soup. Akparata powder is mostly used in the Eastern part of Nigeria, Enugu to be precise.
Note that you can use any vegetable of your choice to make Akparata soup but for this recipe I used kale.
This soup is a must try, as it will whet your taste buds giving you that everyday local taste you have always craved for.
Akparata powder can be bought from an open market in Nigeria or in African stores abroad.
Don’t forget to utilize the comment section, as I will love to hear from you.
- Akparata powder (5 tsp)
- Shaki and beef cheek
- Dry fish
- Crayfish (2 tsp)
- Ground pepper (to taste)
- Ground Uziza seed
- Ground okpeye
- Palm oil (3 tsp)
- Medium onions(chopped)
- Salt ( to taste)
- 2 stock cubes
- Wash the meat into a pot. Add salt, stock cubes, onions, and water. Place on a medium-high heat to cook until almost soft.
2. Wash the stockfish with warm water and set aside.
3 Debone and wash the dry fish, then set aside.
4 Put the Akparata powder into a bowl. Add the palm oil and mix thoroughly to dissolve all lumps.
5 Wash and slice the kale, then set aside.
6 Once the meat is almost done, add the stockfish and cook.
7 Now add the dry fish, add the ground okpeye, uziza, and pepper.
8 Add the mixed Akparata powder, add water to get a liquid consistency, stir thoroughly and cook for about 7minutes on a medium heat.
9 Add the vegetable and the crayfish.
10 Stir and turn off the heat.
11 It’s done and ready to be served.
server with Oatmeal fufu , pounded yam or Eba