HOW TO COOK UKAZI SOUP

 
Ofe Ukazi "Igbo" version of Efik's Afang soup, its a tasty Nigerian soup which is quite popular in the Eastern & south eastern (Cross river....Akwa ibom) parts of Nigeria. The major ingredient which the name of the soup was coined from is the wild spinach leaf (Ukazi/Afang leaf) "Gnetum Africanum"

 
The igbos prepare Ofe Ukazi in two ways; With Egusi Or With Achi which serves as the soup thickener. Usually when it's being prepared with Egusi, Achi wouldn't be added as egusi serves as a good thickener. Also, When prepared with Achi, some igbos (Especially those in the riverine areas) prefer Grinding the Okazi leaves a little bit more after Slicing. This helps in bringing out the real taste of the soup. 



      RECIPE:

•  Okazi leaves(sliced)
•  Shelled Periwinkles(Optional)
•  Achi, Ofor or Ukpo
•  Beef or Assorted meat
•  Smoked fish
•  Grounded crayfish
•  Water leaves(Optional)
•  Afang leaves
•  Scotch bonnet pepper(Yellow)
•  Onions
•  Seasoning cubes
•  Stock fish
•  Palm oil
•  Salt to taste 

HOW TO COOK: 

  *Cook the beef, assorted meat, stock fish, then clean the smoked fish and set   aside
  
 * Grind the Achi with a dry mill and set aside.


*To prepare the Okazi leaves, you'd have to choose between Grinding, pounding or leaving the leaves like that. The consistency of the ground okazi soup is usually thick. If you intend using it like that, simply wash the sliced leaves and set aside. If you want to pound, wash and place the leaves in a mortar and pound with a pestle till it breaks up further. You can also grind the leaves at home or with a commercial mill in the market (This is usually done with a little bit of crayfish to make it grind smoothly). - Set aside.
 
* You can use shelled periwinkles "Mfi/isam". You could either use the shelled or un-shelled type. To prepare, wash the shelled periwinkles thoroughly. Cut off the sharp edge of the Isam/ Mfi with a Knife.  Set aside.
 
*Heat up the palm oil, add some chopped onions to it, fry a bit then add the egusi. Stir continuously till it starts to bubble.
 Add the meat stock, mix thoroughly and allow to boil for 5 minutes. (Add Achi if you are using it)

*Add the seasoning cube, pepper, ground crayfish(stir the mixture) then add the cooked meat, stock fish and dry fish. At this point, you can now add the Crayfish and Periwinkles, Leave for 5 minutes.

*Add the ground or sliced Okazi leaves, leave to steam for 5 minutes then add the water leaves. Add salt and leave to steam for 3minutes more.

*Okasi soup is ready to serve with Eba, Fufu, Pounded yam, Semo, etc.