Okazi Soup - How to Make Ofe Okazi

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There are roughly two varieties of Ofe Okazi recipes available online. There's one prepared with Egusi and one made with thickeners. For the egusi variation, add ukazi to egusi soup at the end, just like you would any other vegetable. Achi, Ofor, boiling cocoyam paste, or cocoyam powder can be used to thicken the version with thickeners.

Okazi and Ukazi are two different spellings for the same vegetable. This is the same vegetable that is used in Afang soup alongside water leaf. Read also about Ofe Onugbu - How to Prepare Bitter leaf soup.

Okazi Soup - How to Make Ofe Okazi - Ingredients

Ingredients for the Recipe (the volumes are mostly eyeballed so please cook with your heart)

Leaves of Okazi (Utazi) (thinly sliced)
Uziza leaves (thinly chopped, should equal 18% of the Okazi volume)
a variety of meats
Smoked Salmon
Stock up on fish.
Powdered crayfish
peppers blended (blending onions with it is optional)
Oil palm (depending on how large the pot of soup is you may not need more than a cooking spoon)
Ofor or Achi? (powdered form)
Salt
*Ogiri (optional; 14 teaspoon suffices for a pot of soup for 4-6 persons) *Seasoning cubes* (optional)
Water

If you are vegan, omit the meats, fish, and crayfish and substitute dry mushrooms, tofu, or any other vegan meat substitute.

Lady cutting Okazi leaf for the preparations of Okazi soup

Okazi Soup - How to Make Ofe Okazi - Procedure

Shredded veggies

should be rinsed, strained, and kept aside.

Add meats, smoked fish, stock fish, blended pepper, salt, seasoning, and water to a saucepan over medium heat.

Cook until the meats are well cooked. Season with salt and pepper to taste, then add the palm oil and Ogiri.

Because achi and ofor are thickeners, add a bit at a time until you get the desired thickness; otherwise, you will have a sludgy soup that will require a lot of water to thin down.

Allow to cook for about 5 minutes, then reduce to a low heat and add veggies. Remove the cover and leave it to simmer for 5-10 minutes before turning off the heat. Serve with your preferred complement.

The look of your Okazi soup should not bother you, what you should care about is the taste and the nutrients. Some like their Okazi soup to look plain with less oil and more vegetable. Others like it combined with other vegetables like spinach with scanty Okazi leaf.

Like the photo below is Okazi leaf soup with Spinach (gborodi) vegetable.