Cookbook:Okazi Soup

Okazi soup is a soup local to the Igbo people and mostly consumed by people from Southeastern Nigeria. It is very similar to afang soup, although there is a difference in thickness. It can be served with pounded yam, semo, fufu, garri, akpu, or any kind of Nigerian swallow.

Ingredients

 * Assorted meat, cut into pieces
 * Stockfish (optional)
 * Dryfish (optional)
 * Achi/ukpo
 * Palm oil
 * Onion, chopped
 * Stock cube
 * Periwinkles (optional)
 * Dried chile pepper
 * Ground crayfish
 * Okazi leaves, sliced
 * Waterleaf (optional), sliced

Equipment

 * Cooking pot
 * Stove
 * Knife
 * Blender
 * Cooking spoon

Procedure

 * 1) Boil the meat, stockfish, and dryfish. Set aside.
 * 2) Grind the achi, and mix with a bit of warm water. Set aside.
 * 3) Heat a thin layer of palm oil in a pot. Add the onion, and fry for a few minutes.
 * 4) Mix in the achi paste, stirring until it begins to bubble.
 * 5) Stir in the stock cube, periwinkle, pepper, ground crayfish, meat, stockfish, and dryfish. Cover and cook for about 2 minutes.
 * 6) Stir in the okazi leaves, and simmer for a few minutes.
 * 7) Stir in the waterleaf, cover, and simmer for 2 minutes.
 * 8) Season with salt to taste, and serve hot with any swallow.