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Ofe Akidi

Also known as Ofe Akidi (Black-eyed Bean Soup)

Ofe Akidi is a hearty, protein-rich traditional Igbo soup made from black-eyed beans (akidi) cooked in palm oil with peppers, crayfish and leafy vegetables. Unlike the Yoruba Gbegiri where the beans are blended smooth, in Ofe Akidi the beans are left whole and tender, creating a chunky, textured soup that is filling and deeply nourishing.

Ofe Akidi, Nigerian cooking

Ingredients

  • 2 big cups of black-eyed beans (akidi), soaked overnight
  • 2 cooking spoons of red palm oil
  • 2 big handfuls of ground crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 big handfuls of smoked fish or stockfish, soaked
  • 3 big handfuls of fresh ugwu (pumpkin leaf) or spinach, chopped
  • 1 tablespoon of ogiri okpei
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Beans. Drain the soaked beans. Place in a pot, cover with water and boil for 45 minutes to 1 hour until the beans are fully soft and tender but still holding their shape — they must not turn to mush. Drain, reserving the cooking liquid.

  2. 02

    Building the Soup. Heat palm oil in a wide pot. Add ogiri and fry for 1 minute. Add blended Atarodo and sliced onion. Fry for 8 minutes. Add ground crayfish, smoked fish/stockfish, seasoning cubes and salt. Pour in the reserved bean cooking liquid and a little extra water if needed. Add the cooked beans. Stir gently to combine everything without breaking the beans. Simmer for 15 minutes.

  3. 03

    Adding the Vegetables. Add the chopped ugwu or spinach. Stir through. Cook for 5 minutes. Taste and adjust all seasonings. The soup should be thick from the beans, richly coloured and deeply flavoured.

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