Cookbook:Okazi Soup
Okazi Soup | |
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Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Okazi soup is a soup local to the Igbo people and mostly consumed by people from Southeastern Nigeria. It is very similar to afang soup, although there is a difference in thickness. It can be served with pounded yam, semo, fufu, garri, akpu, or any kind of Nigerian swallow.
Ingredients edit
- Assorted meat, cut into pieces
- Stockfish (optional)
- Dryfish (optional)
- Achi/ukpo
- Palm oil
- Onion, chopped
- Stock cube
- Periwinkles (optional)
- Dried chile pepper
- Ground crayfish
- Okazi leaves, sliced
- Waterleaf (optional), sliced
Equipment edit
Procedure edit
- Boil the meat, stockfish, and dryfish. Set aside.
- Grind the achi, and mix with a bit of warm water. Set aside.
- Heat a thin layer of palm oil in a pot. Add the onion, and fry for a few minutes.
- Mix in the achi paste, stirring until it begins to bubble.
- Stir in the stock cube, periwinkle, pepper, ground crayfish, meat, stockfish, and dryfish. Cover and cook for about 2 minutes.
- Stir in the okazi leaves, and simmer for a few minutes.
- Stir in the waterleaf, cover, and simmer for 2 minutes.
- Season with salt to taste, and serve hot with any swallow.