Ukazi Soup
Ukazi soup is an Igbo soup built on okazi leaf, with palm oil, crayfish and dryfish giving it depth. It is closely related to afang soup, but it cooks up thicker, which makes it a good match for swallow foods you eat with your hands. The method is short: the meat and fish simmer first, the leaf goes in last and cooks for only 3 minutes, so it stays green.
Instructions
Put the meat, if you are using it, and the dryfish in a pot with water and stock cubes. Boil until the meat is tender.
Stir in the palm oil and pepper. Keep cooking until the broth turns yellow.
Lower the heat and stir in the achara, if using, and the ground crayfish. Taste, then season with more stock cubes and salt as needed, and cook for 5 more minutes.
Add the okazi leaf and cook for 3 minutes more, then serve.
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