Cookbook:Okazi Soup

Okazi Soup
CategorySoup recipes
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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

Equipment edit

Procedure edit

  1. Boil the meat, stockfish, and dryfish. Set aside.
  2. Grind the achi, and mix with a bit of warm water. Set aside.
  3. Heat a thin layer of palm oil in a pot. Add the onion, and fry for a few minutes.
  4. Mix in the achi paste, stirring until it begins to bubble.
  5. Stir in the stock cube, periwinkle, pepper, ground crayfish, meat, stockfish, and dryfish. Cover and cook for about 2 minutes.
  6. Stir in the okazi leaves, and simmer for a few minutes.
  7. Stir in the waterleaf, cover, and simmer for 2 minutes.
  8. Season with salt to taste, and serve hot with any swallow.