Okazi Soup
Okazi soup is a thick leaf soup from the Igbo people of Southeastern Nigeria. Its body comes from ground achi, which is stirred into palm oil and onion until it bubbles, then loaded with meat, stockfish, dryfish and crayfish. Shredded okazi leaves go in at the end so they stay green and slightly chewy. It is close to afang soup but a little thinner, and made for scooping up with a swallow.
Instructions
Boil the assorted meat, stockfish and dryfish in a pot until the meat is cooked through. Set them aside.
Grind the achi to a powder and stir in a little warm water to make a paste. Set it aside.
Heat a thin layer of palm oil in a clean pot. Add the chopped onion and fry for a few minutes until it softens.
Stir in the achi paste and keep stirring until it starts to bubble.
Add the stock cube, periwinkles, dried chile pepper, ground crayfish, and the boiled meat, stockfish and dryfish. Cover the pot and cook for about 2 minutes.
Stir in the sliced okazi leaves and simmer for a few minutes until they wilt and soften into the soup.
Add the waterleaf if using, cover, and simmer for 2 more minutes.
Season with salt to taste. Serve hot with pounded yam, semo, fufu, garri, akpu or another Nigerian swallow.
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