When people think of Igbo soups, they often mention bitterleaf or oha. But in Abia State, especially among the Ngwa and Umuahia people, Ofe Achara stands out. It’s not just food it’s a symbol of home, pride, and tradition.
This soup, made from tender elephant grass shoots, is commonly paired with mgbam (molded egusi balls) or groundnut paste. It holds a permanent spot at weddings, festivals, and Sunday meals in Abia households.
What You will l Find in the Pot
• Achara (tender shoots of elephant grass)
• Egusi (ground or molded) or groundnut paste
• Palm oil
• Goat meat, assorted meat, kpomo
• Stockfish, dry fish
• Crayfish
• Ogiri (fermented locust beans)
• Uziza leaves
• Salt and seasoning cubes
Preparation
1.Boil the meat with seasoning until soft.
2.Add stockfish and kpomo. Cook until tender.
3.Mix ground egusi with warm water to mold into balls (mgbam) or add groundnut paste instead.
4.Add palm oil, crayfish, and a touch of ogiri.
5.Stir in the achara shoots (washed and cut).
6.Finish with uziza leaves for a peppery lift.
7.Simmer briefly. Serve hot with fufu.
What Makes Ofe Achara Unique to Abia
• The Ngwa and Umuahia people popularized this soup and passed it down through generations.
• The use of mgbam with achara is a distinct Abia cooking style.
• It’s one of the first dishes prepared when sons and daughters return home for Christmas or special occasions.
While other southeastern states might cook with achara, Abia is where the combination of achara and molded egusi truly belongs.
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Health Benefits
• Achara is rich in fiber good for digestion and gut balance.
• Egusi and groundnuts provide healthy fats and protein.
• Palm oil is packed with antioxidants and vitamin A.
• Uziza helps relieve mild digestive discomfort.
• Ogiri supports gut health with its natural fermentation.
In conclusion Ofe Achara is more than a meal. It’s a taste of Abia’s soul.
From the local markets where achara is bundled in wet leaves, to the kitchens where mgbam is carefully molded, every step tells a story.
If you have never tried this soup, now is the time. Whether you go for egusi or groundnut, just make sure you don’t skip the achara.
Because in Abia, that’s what makes the soup truly complete. 😍