HOW TO COOK/MAKE OKAZI SOUP

OKAZI soup.

Ingredients

1½- 2lbs assorted meats3-4
small dry fish pieces(soaked, washed and de boned)
1-1/2 cup sliced okazi(soaked and washed)2 tbsps.
crayfish powder1tsp dry pepper powder1tbsps. achi or Ofor powder1tbsp uziza leaves½-2tbsp ogiri paste1 habanero pepper2 tbsps. palm oilBouillon(optional)salt to taste.

Instructions

wash and place the meats into a soup pot. Season with the dry pepper powder, bouillon(if using), salt, and 1tbsp crayfish powder. Pour water a little above the level of the meats and cook until soft.Meanwhile, in a mortar, mash the ogiri paste along with the habanero and uziza leaves and set aside. Once the meat is tender, mix some of the achi powder with some of the meat stock in a separate bowl until it looks like a slurry and set aside. Add the mashed ogiri paste and the oil into the pot and top the pot up with some water if needed. Cover and let the pot come to a simmer for about 10 minutes or until the oil is properly mixed with the meat stock and has lost the raw taste. Add the achi or ofor mix in little increments along with the okazi leaves and dry fish. (do not add too much of the achi mix; eye ball on how thick you want it to be). Lower the heat, check for seasonings and cook for another 5 minutes. Serve with pounded, yam, fufu or eba