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Ofe Akwu Cold Salad

Ofe Akwu Cold Salad is a creative Igbo home-cooking preparation that transforms the classic warm palm nut sauce (Ofe Akwu) base into a cold, room-temperature salad format. Palm nut extract is mixed with ground crayfish, peppers and spices, then combined with shredded protein and fresh vegetables to create a rich, complex and uniquely satisfying cold salad.

Ofe Akwu Cold Salad, Nigerian cooking

Ingredients

  • Half a tin of palm nut extract concentrate (or extract from 2 big handfuls of fresh palm nuts)
  • 2 big handfuls of shredded cooked chicken or smoked fish
  • 1 medium cucumber, diced
  • 2 big tomatoes, diced
  • 1 medium onion, finely sliced
  • 2 Atarodo, finely chopped
  • 2 big handfuls of ground crayfish
  • A small handful of fresh uziza leaves or basil, shredded
  • 1 seasoning cube, crushed
  • Salt to taste

Method

  1. 01

    Preparing the Palm Nut Base. If using canned palm nut extract, open the tin and stir well. If using fresh palm nuts, boil them for 30 minutes until soft, pound in a mortar, then squeeze with water and strain to extract the cream. Set aside.

  2. 02

    Seasoning the Dressing. In a bowl, combine the palm nut extract with ground crayfish, crushed seasoning cube, chopped Atarodo and salt. Stir well into a thick, well-seasoned dressing.

  3. 03

    Preparing the Salad Components. Shred the cooked chicken or flake the smoked fish. Dice the cucumber and tomatoes. Slice the onion finely.

  4. 04

    Assembling. In a large serving bowl, combine the shredded chicken or fish, diced cucumber, tomatoes and onion. Pour the palm nut dressing over the top. Toss gently to coat everything evenly.

  5. 05

    Garnishing. Top with shredded uziza or fresh basil. Taste and adjust salt. Serve at room temperature.

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