How to Make West African Okazi(Ukazi) Soup
Okazi or Ukazi is an aromatic leaf used mostly for cooking in the eastern part of Nigeria. Okazi soup is popular among Nigerians for its deliciousness. Of course, the deliciousness often depends on who does the cooking. So, let's try my way and I bet you people will always drop by your house just to say 'hi'... Does this Spark an idea?
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Things You'll Need
- Meat(beef, ponmo or goat meat)
- Beef tripe(optional)
- Stockfish (washed thoroughly)
- Medium dry/smoked fish (washed thoroughly)
- Ground cayenne (red) pepper
- Ground Crayfish
- Okazi leaves (washed and chopped)
- Red palm oil
- Soup thickener (Cocoyam or Achi can be used as a thickener for those of us in the US who might not find cocoyam)
- Water
- Salt
- Spices
Instructions
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1
Put the washed meat in a large pot, add salt and cook for about 30 minutes.
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2
If using cocoyam, while the meat is cooking, peel cocoyam, cook until tender and pound in mortar.
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3
Add stockfish, smoked fish and tripe to meat pot and cook for another 15 minutes.
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4
Add the cocoyam or achi(if using), pepper and crayfish to the pot and cook for 10 minutes.
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5
Add red oil and any other spices you like.
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6
Let the soup keep boiling until the oil has been spread evenly in the pot and the soup is thick.
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7
Add okazi leaves and let soup simmer for 10 minutes.
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8
Serve hot with pounded yam(iyan), eba(gari), amala or corn meal.
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1
Tips & Warnings
Uziza or oha leaves can be used in place of okazi leaves.
Go easy with the oil so it doesn't make the soup dark and oily. I usually add 3 tablespoons (serves 4-6) but it depends on the quantity you are making.
If using the regular cut chunk of stockfish, it's better to soak it overnight or for some hours so it gets soft at the end of your cooking.
If using the Norwegian stockfish bits, there is no need to pre-soak.
Stockfish and smoked fish have bones in them no matter how much you clean them. So, be mindful of kids and caution them when eating your soup.
