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Chefs thrill visitors with local, international cuisines in Abuja
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Nigeria s Treasure Trove in Aso Rock Villa
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Sunny Igboanugo
Have you heard about the Phoenix, the mythological ancient bird which rises from its ashes? Feel free to replace its essence with the South East, the heartland of the Igbo of Nigeria. Add Owerri and you’re spot on!
Just a few weeks ago, not a few people believed it was going to be the beginning of the end, if not the actual end with the blitzkrieg that besieged the area.
The older generation recoiled at the thought of a replication of the scary era they struggle to forget, with the image of 1967-1970 Nigeria’s cataclysmic eruption flashing like a television montage. They must have pictured once again those tiny limbs, distended stomachs and glazy eyes of the malnourished kwashiorkor children in the refugee camps combined with the human carcasses scattered in the ruins of market places, churches and public places amid smouldering smokes from sustained bombings.
Seasoning cubes and Salt to taste
Instructions
Season the meats and stockfish with salt, ½ cup of the crayfish, 1 tbsp. of dry pepper. Add some snails (if using).
Once the meat and stockfish have softened, taste the stock and make any necessary adjustments to the flavor.
Reduce the heat, add the cocoyam paste in small portions. If using Achi, mix the ground ‘Achi’ powder with some water in a bowl, stir well and pour into the soup. The soup will thicken so stir thoroughly to ensure all cocoyam lumps dissolve totally into the soup.
Add the palm oil and washed chunks of dry fish to the soup. Cover the pot for about 5 minutes to allow the oil combine with the soup. Stir often.