Entree: Nigeria – Igbo Southeast – Ofe Akwu (Igbo palm‑nut stew of meat or chicken cooked in red palm oil with spices and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 1.5 lb (680 g), skin on or off as preferred
- 2 cups (480 ml) palm nut concentrate (canned palm cream) or strained fresh palm fruit
- 1/2 cup (120 ml) red palm oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) tomato paste
- 2 Scotch bonnet peppers or habanero, whole or chopped for heat
- 1 tsp (5 g) ground crayfish
- 1 smoked mackerel, deboned and flaked, approx. 6 oz (170 g)
- 1 cup (240 ml) chicken stock or water
- 1 bouillon cube or 1 tsp (6 g) seasoning powder, crushed
- 1 tsp (6 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (60 g) chopped ugwu (pumpkin leaves) or substitute spinach
- 2 tbsp (30 ml) lime juice or to taste

Instructions

1. Heat a large pot over medium heat, add the palm oil and warm until it is fluid and fragrant but not smoking. Add the chopped onion and sauté until translucent, about 4–5 minutes. Stir in the garlic and ginger and cook 1 minute more.
2. Add chicken pieces and brown lightly on all sides, 5–7 minutes. Stir in tomato paste, whole or chopped peppers, ground crayfish, flaked smoked mackerel, bouillon cube, and black pepper. Pour in palm nut concentrate and chicken stock, bring to a simmer, cover, and cook gently for 25–30 minutes until chicken is cooked through and flavors meld.
3. Uncover, adjust seasoning with salt and lime juice, and simmer 5–10 minutes to thicken the sauce to your liking. Stir in chopped ugwu or spinach and cook 2–3 minutes until wilted. Serve hot with steamed white rice or fufu.