Nigerian Okazi Soup- Igbo Version

Image Credits: cookwithkemi

So I went to my Igbo woman{ whom I delightfully call ‘mama’} stall today, wanting to buy ingredients for Afang soup. While waiting for her to sort out my items, we began talking about okazi/afang leaves and the various ways it can be prepared and enjoyed. She mentioned okazi soup made with egusi, the Igbo style.

She excitedly told me, ‘if a woman can cook this soup well, her husband will have no reason to look outside to other women’. Hmmm. So I guess this is a soup for the lovers. Lol!

Okazi Soup (Ukazi Soup) is the Igbo version of the Efik’s afang soup. It is a delicious Nigerian soup made with a mixture of vegetables (Afang /Okazi leaves and water leaves or spinach), assorted fish, meat, spices and a soup thickener, which can be either achi, ofor, ukpo or egusi

Afang soup and Okazi soup are very similar, the only major difference is the thickener that is added to the Okazi soup to give it more viscosity and most people prefer to make Okazi leaves the only vegetable in the soup, that is, without adding any other leaves.

The vegetable I used for my Okazi/Ukazi soup is Okazi leaves (called Afang leaves by the Efiks and Ibibio)

So let us get down to cooking!


How To Cook Okazi /Ukazi soup

Getting started…

ofe okazi ingredientssome of my okazi ingredients
1. First, wash, season and cook the assorted meat with the stockfish, Clean the dried fish in warm salty water and set aside.
– Grind the egusi seeds(melon seeds), grate half an onion, pour onion inside egusi, add some warm water in it, mix well, and set aside

melon pasteegusi and onion paste
-soak the Okazi leaves in hot water for 15 minutes

okazi soaking in hot waterokazi soaking in hot water
-blend the peppers, if using fresh peppers. Set aside

2. Heat up the palm oil, add some chopped onion,[the remaining half] fry a bit, add ogiri, fry a bit then add the mixed egusi. Stir the mixture continuously until the egusi begins to bubble a bit.

3. Now the blended pepper, fry a little, add some meat stock, mix thoroughly, cover and leave to boil for 5 minutes.
After 5 minutes, add the stock cube, Cameroon pepper and ground crayfish. Mix well and then add the cooked meat, stockfish and dry fish. You can add periwinkles at the stage if you have some. Cover and leave to cook for 3-5 minutes.

4. Next, add the Okazi leaves, leave to simmer for 10 minutes.This is to allow the okazi leaves to cook well.

cookwithkemi hints: okazi leaf is quite harder than most vegetables, so it needs to be cooked longer, espicially when you are using the dried leaves

5. Add salt to taste, simmer for 2 minutes and your Okazi Soup is ready

6. Enjoy with any swallow of choice

okazi soup

Ate mine with fufu.

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Till my next recipe, keep adding a large dose of love into your cooking pots. #cookwithkemi#lovecook


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My Recipe

Ingredients for okazi /ukazi soup

  • 2 handful ground Achi Or 1 cup of Egusi /melon seeds can be used as a substitute) - i used egusi
  • 500 kg beef or assorted meat
  • 1 Smoked fish
  • Stockfish pieces (a handful
  • 2 tablespoonful ground crayfish
  • Fresh pepper 2 pieces of habanero or 1 tablespoon ground dried pepper
  • Afang Leaves(okazi/ukazi leaves)- a cup
  • ½ teaspoon Cameroon pepper
  • 1 big onion
  • 2 cooking spoons Palm oil
  • 1 Stock/seasoning cube
  • salt to taste

Additional Info

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