Okazi Soup
Okazi soup is a hearty and flavorful vegetable soup made with Okazi leaves (also known as Afang leaves), often thickened with cocoyam or achi, and enriched with various meats and fish. It's a popular dish in many parts of Central Africa.
🧂 Ingredients
- 1 lb Assorted meat(e.g., beef, tripe, cow skin, goat meat)
- 0.5 lb Stockfish
- 0.5 lb Smoked fish
- 1.5 cups Dried Okazi leaves(or 6 cups fresh Okazi leaves, blended)
- 1 cup Cocoyam (Ede) or Achi(for thickening)
- 0.75 cup Palm oil
- 1 medium Onion(chopped)
- 0.5 cup Crayfish(ground)
- 1 piece Scotch bonnet pepper(or to taste)
- 3 pieces Seasoning cubes
- 1 tsp Salt(or to taste)
- 6 cups Water(or as needed)
👨🍳 Instructions
- 1
Clean and boil the assorted meats and stockfish with chopped onion, salt, and seasoning cubes until tender. Reserve the stock.
💡 Tip: If using dried okazi leaves, soak them in hot water for about 10 minutes, then drain and blend or pound them to a pliable consistency. - 2
Add the smoked fish to the pot with the cooked meats. If using cocoyam as a thickener, boil and blend it into a smooth paste. If using achi, mix it with a little water to form a paste.
- 3
Add the palm oil to the pot. Stir in the ground crayfish, scotch bonnet pepper, and remaining seasoning cubes. Bring to a boil.
- 4
Gradually add the blended cocoyam or achi paste, stirring continuously to avoid lumps, until the soup reaches your desired thickness. Let it simmer for about 10 minutes.
- 5
Add the blended okazi leaves to the soup. Stir well and let it simmer for another 15-20 minutes, allowing the flavors to meld and the leaves to soften.
- 6
Taste and adjust seasoning with salt if needed. The soup should be thick and rich.
💡 Tip: Some recipes may include additional greens like spinach or ugu leaves. - 7
Serve hot with fufu, amala, or any other traditional swallow.
💡 Pro Tips
- ✓Okazi leaves can be tough; ensure they are properly blended or pounded.
- ✓The choice of thickener (cocoyam or achi) affects the final texture and flavor.
- ✓Adjust the amount of pepper to your spice preference.
🔄 Variations
- Some recipes add uziza seeds for an extra aromatic flavor.
- Adding a handful of ugu (fluted pumpkin leaves) can add extra nutrients and flavor.