Ofe Okazi Recipe

In eastern Nigeria, cooks proudly prepare Ofe Okazi, a delicious and thickened vegetable soup that has been a staple for generations. Furthermore, this dish shares similarities with Ofe Owerri, another popular soup from the region, while Ofe Owerri uses cocoyam as a thickening agent, Ofe Okazi uses achi, ukpo, or ofo, setting it apart.

In addition, the Okazi leaf, also known as Afang in Efik or Ibibio, plays a crucial role in this recipe. Cooks can use either fresh or dry Okazi leaves, but it’s essential to add dry leaves early in the cooking process to rehydrate and soften them. Notably, this leaf is also the star of the famous Afang soup, further solidifying its importance in eastern Nigerian cuisine.

Ingredients:

• Meat and stockfish
• Dry fish
• Water and meat stock
• Palm oil
• Pepper
• Ofo
• Ground crayfish
• Seasoning cubes
• Salt
• Achara (optional)
• Fresh Okazi and Uziza leaves

Preparation:

1. Boil meat and stockfish with water, salt, and seasoning cubes.
2. Soak dry fish in hot water, rinse, and add to the pot.
3. Add palm oil, pepper, and ofo, stirring well to prevent lumps.
4. Cook until the soup turns creamy and yellow.
5. Add crayfish, achara, and seasoning cubes, then salt to taste.
6. Finally, add Okazi and Uziza leaves, stirring well, and cook for 3 minutes.

In conclusion, Ofe Okazi is ready to be served with your preferred swallow! This recipe offers a delightful introduction to the flavors and traditions of eastern Nigeria, making it a must-try for any food enthusiast.

Which of these famous Igbo soups do you enjoy the most?