Ukazi Soup
Ukazi soup is an Igbo soup made from okazi and water leaf. It is similar to afang soup, but okazi soup is thicker.
Source and licence
"Ukazi Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ukazi_Soup, revision 4508924), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ukazi_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508924
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the source's category: Igbo (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 6 pieces meat (optional)
- Periwinkles or snail meat (optional)
- 4 dryfish, cleaned
- 3 stock cubes
- ¾ cup palm oil
- 2 ea. "cameroon peppers" or yellow habanero chiles, chopped
- 60 g achara (optional)
- 6 ground crayfish
- 1 teaspoon salt
- 40 g okazi leaf
Method
- Boil the meat and fish in water with stock cubes until the meat is tender.
- Stir in the palm oil and chiles. Cook until yellow.
- Reduce the heat and stir in the achara and crayfish.
- Season to taste with stock cubes and salt, then cook for 5 more minutes.
- Stir in the okazi leaf, and cook for 3 minutes.