Recipe: Eating on a Dime Native soup with ukazi leaf

Verna Stephens
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Recipe: Eating on a Dime Native soup with ukazi leaf
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Recipe: Eating on a Dime Native soup with ukazi leaf Delicious, fresh and tasty.

Native soup with ukazi leaf. Native soup with ukazi leaf When cooking this soup.you shouldn't be in a hurry to get best taste. Okazi Soup (Ukazi Soup) is the Igbo version of the Efik's Afang soup. Learn how to make it here..

I'm from Umuahia and it is our native soup in Ikwuano.

Ukazi soup is a native soup enjoyed by the people of the Eastern part of Nigeria majorly Imo State.

It is similar to the preparation of ora soup , with difference in the vegetables.

You can cook Native soup with ukazi leaf using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Native soup with ukazi leaf

  1. Prepare of Uziza leaf.

  2. Prepare of Meat.

  3. It’s of big Stock Fish.

  4. Prepare of Peri wrinkle.

  5. It’s of Dry fish.

  6. Prepare of Ofo.

  7. Prepare of Fresh yellow pepper.

  8. You need of Uziza seed.

  9. Prepare of ck sp Crayfish.

Ukazi leaf can also be used as the vegetable in the preparation of egusi and vegetable soup.

It is a delicious Nigerian soup made with a mixture of vegetables (Afang /Okazi leaves and water leaves or spinach), assorted fish, meat, spices and a soup thickener, which can be either achi, ofor, ukpo or egusi Utazi soup (Ofe Utazi) is made with Utazi leaf which is bitter and best known for being used in pepper soup to give it a slightly bitter note.

Really, utazi leaf is much more than that, it has its own distinct flavour and that is what you harness for this soup.

The star vegetable in this soup is shredded afang leaves which is known by various names- "eru"or "kok" in Cameroon, "Ukazi" or "Okazi" in Nigeria and different parts of Africa.

Native soup with ukazi leaf instructions

  1. Boil meat and stock fish with Maggi,Onion and salt..

  2. Immediately both are tender.pour in more water enough for the soup..

  3. Boil for 4mins and add palmoil..

  4. The palmoil has to boil very well to get uniform look and good taste.so allow it to boil up to 10mins..

  5. Add ofo.ofo is a thicker it has to be added being carefully to avoid lumps..

  6. So sprinkle and stir very well or mix with little amount of warm water and pour inside the soup..

  7. Boil for another 10mins.add crayfish,Fresh pepper,Salt,Maggi and dry fish.wash the dry fish with warm water and salt.remove the tiny bones..

  8. Wash and slice ukazi.pound for 1min.wash perwrinkle.

  9. Add uziza and peri wrinkle to the soup.bsoup.boil for 2mins..

  10. Soup is ready..

Traditionally the leaves are sliced thin, then pounded with mortar and pestle and mixed with waterleaves to achieve the slimy consistency.

This is made with afang leaves (ukazi) and water leaves, these two different leaves combine seamlessly to make a delicious looking afang soup.

The Ukazi leaf is usually sliced and then ground with either a kitchen blender or a hand-grinding machine while the waterleaf is just sliced with a kitchen knife.

Egusi Soup is an extremely popular Nigerian vegetable soup.

Popular vegetable options for Egusi soup are Ugu (Pumpkin leaves), Spinach and Bitterleaf, Soko and Okazi.