About
A rare Igbo speciality from Abia and Ebonyi built on the tender heart of young elephant grass (achara) and moulded balls of egusi, eaten with any swallow.
Ingredients
Fresh achara (young elephant grass shoots)1 large bundle
Egusi (ground melon seeds)2 cups
Achi or ofor (thickener)2 tbsp
Assorted meat (beef, shaki, kanda)800 g
Stockfish1 medium piece
Dried fish2 pieces
Okazi (ukazi) leaves, finely sliced2 cups
Palm oil1 cup
Ground crayfish3 tbsp
Fresh pepper, ground2 tsp
Ogiri or dawadawa1 tbsp
Stock cubes3
Saltto taste
Wateras needed