Ukazi soup is an Igbo soup made from okazi and water leaf. It is similar to afang soup, but okazi soup is thicker.
Ingredients
- 6 pieces meat (optional)
- Periwinkles or snail meat (optional)
- 4 dryfish, cleaned
- 3 stock cubes
- ¾ cup palm oil
- 2 ea. “cameroon peppers” or yellow habanero chiles, chopped
- 60 g achara (optional)
- 6 ground crayfish
- 1 teaspoon salt
- 40 g okazi leaf
Equipment
- Pot
- Bowl
- Stove
- Stirring spoon
- Kitchen knife and chopping board
Procedure
- Boil the meat and fish in water with stock cubes until the meat is tender.
- Stir in the palm oil and chiles. Cook until yellow.
- Reduce the heat and stir in the achara and crayfish.
- Season to taste with stock cubes and salt, then cook for 5 more minutes.
- Stir in the okazi leaf, and cook for 3 minutes.