Teach Me Plsssssssssssssss.

Could someone please teach me how to prepare the Igbo native food popularly known as "Ofe Akwu". The one that is eaten with white rice. I am soon getting married to someone from Anambra(which is one of their delicacies) and my fiance wouldn't want to miss it in his new home. I want to know how to prepare those thick and mouth- watering ones. Someone please post a recipe. Thanks.

hi i saw ur thread and to tell the trueth i'm not nigerian but i checked it out on the net and here is what i got, i didnt understand some of it and i'm not sure if its the correct thing but i thought i might as well share it with u and let u be the judge so here goes as i found it

Apparently banga and ofe akwu are similar, banga is just thicker minus uziza leaves,

Ingredients:
Dried fish (smoked catfish)
Meat (I used shaki and goatmeat)
Stockfish (prepped, if you use the shredded bits it's fine, if not soak those big pieces)
1 large can Palmnut cream/Sauce graine (i think Trofai is better than Ghana fresh)
Several cubes of maggi
1-2 fresh habenero peppers
1 med onion
Crayfish/oporo
Ogili

Instructions.

1. Boil your meat, with salt, chopped onions, maggi and whole pepper
2. Add dried fish (steep in hot water for 3 mins or so) and stockfish
3. Boil your meat fish mixture, until the meat is very tender and there is little stock left
4. Scoop out the whole pepper(s)
5. Add the can of palmnut cream and bring to a boil
6. Blend the whole peppers, ogili and crayfish with a small amount of water
7. Add the crayfish mixture to soup and bring to another boil
8. After it reaches boil, reduce to a simmer, and taste,  add crayfish or whatever to adjust taste.
9. Serve with starch, pounded yam, whatever

Ofe Akwu, same as above, just use more meat stock and add uziza leaves at step 8. Serve with rice
 this is the site i found it in

http://www..com/forums/showthread.php?t=19186&page=13

hope it helps

Thanks amymia and havanah, I'D try it out.