Ofe okazi is a traditional soup to the south-eastern part of Nigeria. It is usually prepared with fresh okazi leaves, uziza leaves even the beef/meats are mostly boiled before combining the other ingredients but I will say this is my own version because I can’t access fresh okazi or uziza also I don’t like eating fresh meat without grilling/roast/fry a little bit these are the reasons why I said my own version.
If you can access all the fresh leaves and use the fresh meat (boil with seasonings without grilling) then you’re cooking the authentic version of ofe okazi but until when I can access the fresh leaves let me enjoy this yummy delight. You can also call it Ukazi soup.
You might want to try;
Egusi Ijebu Soup (Melon Soup Without Vegetable)
Nigerian White Soup (Ofe Nsala)
- Meat (your choice)
- Stock fish
- 2 Cameroun pepper (I used rodo/habanero; chopped)
- ½ Cup palm oil (or less)
- 1/8-1/4 cup Uziza leaves; chopped ( I used frozen and it was thaw)
- ¼ Cup Okazi (thinly sliced/chopped)
- 1 Tablespoon Ogiri (I used Iru/locust beans)
- 2 Tablespoons Achi (or ofo powder)
- 1 Tablespoon Ground Crayfish
- Seasoning powder/cube
- Salt to taste
Soak the okazi in warm water and set aside, also soak the stockfish in warm water and salt, you can do this a day before(overnight),
Clean the ponmo make sure you scrape all dirt inside and rinse thoroughly. I used pre-cooked meat if you’re using raw meat you need to boil with water, seasoning powder/cube and salt.
When the meat is almost done (cook for about 98%) add the soaked stockfish and ponmo then add seasoning powder and salt (I added seasoning because I was using pre-cooked meat, you don't have to season again if you're using uncooked meat because it was already seasoned in the first step), cook, until the meat is fully cooked. I love onion but you can do away with it.
Add crayfish, Iru/locust beans (I rinsed and chopped it), chopped pepper, oil, and more water. I total I used 4 cups of water in total. Cover and cook for about 8-10 minutes.
Add the Achi (or ofo) powder and stir. Continue to cook until you notice the soup is thickened, this takes about 2-3 minutes.
Add the uziza and okazi (make sure you rinse thoroughly, I used frozen uziza and dried okazi. If you can source the fresh leaves that is better. After adding the leaves check the consistency and seasonings and readjust accordingly.
Serve and enjoy!
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