Cookbook:Okazi Soup
Jump to navigation
Jump to search
Okazi Soup | |
---|---|
Category | Soup recipes |
Difficulty |
This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient other guidance to compensate |
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 | edit source]
- 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 | edit source]
Procedure[edit | edit source]
- 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.