There is a Nigerian expression which says ‘she who has the soup holds the ma’ which is why soup continues to be a central point for many Nigerian meals. Ofe Okazi soup is from Abia state, Nigeria and trust me this soup is so good that there were no leftovers after cooking.
Recipe for Ofe Okazi Soup
- 6-8 pieces Beef
- 1-2 segment smoked Asa Fish
- Handful stock fish pieces
- 6-8 pieces Pomo ( Cow Skin)
- ½ cup Okazi
- ¼ cup uziza leaves
- ¼ cup Achara (optional)
- 1 tablespoon Ofo powder
- 1 wrap Ogiri Isi
- 1 tablespoon Palm oil
- About 4-6 cups of water
- 1-2 Cameroun Pepper (chopped)
- Beef seasoning to taste
- Salt to taste
How to cook Ofe Okazi soup?
- Season the beef with dry pepper or one of the yellow pepper, beef seasoning and allow the beef to marinade for about 20-30 minutes
- Start by steaming beef in its juice till the beef juice dries up, then add water and cook till beef is soft to your desired texture. If you are using stock fish and tough pomo then cook with beef. You can add the fish to the meat pot and cook in the meat stock towards the end of cooking the beef. When fish is soft take out and set aside so it does not completely crumble in the soup
- To start cooking the Ofe Okazi soup, add the water to the meat and bring to boil. Add the crayfish, ogiri, remaining pepper and palm oil and cook for about 10 minutes to reduce the flavor intensity of the ogiri
- Stir, correct the seasoning, and reduce the heat so the soup is just simmering. Sprinkle Ofo in the pot and stir rapidly to mix it in the soup and then raise the heat slightly so the soup starts to thicken. The consistency of the soup is like white soup or Ofe Nsala
- When soup thickens enough which will take just about 2 minutes, add the Okazi and Uziza leaves and cook for about 3 minutes. Viola! Your Ofe Okazi soup is ready. Serve with any swallow of your choice.
Recipe provided by Iquo Ukoh of 1qfoodplatter