Okazi Soup Igbo Style
A rich and nutritious Nigerian soup made with shredded Okazi leaves, water leaves, and thickened with achi or egusi.
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Ingredients
- 500 g Beef and Shaki (Tripe)
- 200 g Dry Fish and Stockfish
- 2 cups Okazi Leaves (finely shredded)
- 1 cup Water Leaves (chopped)
- 2 cooking spoons Palm Oil
- 3 tablespoons Ground Crayfish
- 2 tablespoons Achi or Egusi (as thickener)
- 2 pieces Scotch Bonnet Peppers (blended)
- 2 units Seasoning Cubes
- 1 teaspoon Salt
- 1/2 cup Periwinkles(optional)
Instructions
- 1
Wash the beef, shaki, and stockfish thoroughly, then place in a pot with seasoning cubes, salt, and onions to boil until tender.
- 2
Add the dry fish and more water if necessary to create enough broth for the soup base.
- 3
Pour in the palm oil and ground crayfish, then add the blended peppers and let it boil for about 10 minutes.
- 4
Dissolve the achi thickener in a little cold water (to avoid lumps) and stir it into the boiling pot.
- 5
Add the periwinkles and let the soup simmer until it thickens to your desired consistency.
- 6
Add the chopped water leaves first and cook for 3 minutes.
- 7
Add the shredded Okazi leaves last, stir well, and allow to simmer for another 5 minutes to soften the tough leaves.
- 8
Taste for salt and seasoning, then remove from heat and serve with Pounded Yam or Eba.
Nutrition per Serving
420
Calories
28g
Protein
15g
Carbs
32g
Fat
6g
Fiber
2g
Sugar
850mg
Sodium
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