My Kitchen Today: Okazi Soup

Okazi soup is the igbo version of Afang soup.The only major difference is the thickener that is added to the Okazi soup.

The vegetables used for Okazi/Ukazi soup includes Okazi leaves and water leaves(spinach and lamb lettuce can be used as alternatives for this vegetable).

Ingredients

* Afang Leaves(okazi/ukazi leaves)

* 2 handful of grinded Achi Or Ofor (Grinded Egusi /melon seeds can be used as a substitute)

* 500 grams of beef or assorted meat

* 100 grams of Smoked fish

* Stock fish (optional)

* Shelled Periwinkle(optional)

* 2 tablespoonful grinded crayfish

* Fresh pepper or grinded dried pepper (to taste)

* Water leaves(optional)

* 500 ml Palm oil

* 2 Stock/seasoning cube

* salt to taste

Cooking directions

. First cook the assorted meat and stock fish, Clean the dried fish and set aside.

.Grind the achi or egusi seeds(melon seeds), add some warm water in it, mix well, and set aside

. Slice the water leaves(if using) and Okazi leaves and set aside.If you are making use of dried Okazi leaves, you can pound or blend it.

. Heat up the palm oil, add some chopped onion , fry a bit and then add the mixed egusi if you are using the Egusi seeds

. Stir the mixture continuously until the egusi begins to bubble a bit.

. Now add some meat stock, mix thoroughly, cover and leave to boil for 5 minutes.

(if using achi, this is the time to add it)

. After 5 minutes, add the stock cube, pepper and grinded crayfish

. Mix well and then add the cooked meat, stock fish and dry fish.You can add periwinkles at this stage . Cover and leave to cook for 2 minutes.

4. Next , add the Okazi leaves, leave to simmer for 5 minutes and then add the water leaves

.Add salt to taste , simmer for Five to seven more minutes and your Okazi Soup is ready..Enjoy.

Okazi/Ukazi soup is usually served hot with Eba, Pounded Yam, Fufu, Semolina, Amala, Wheat meal, Tuwo Masara or any swallow.

# Women reshaping the kitchen

# dwomansblog.blogspot.com

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