Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, native soup with ukazi leaf. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Native soup with ukazi leaf is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Native soup with ukazi leaf is something that I’ve loved my whole life. They are fine and they look wonderful.
Okazi Soup (Ukazi Soup) is the Igbo version of the Efik's Afang soup. Learn how to make it here. The vegetables used for the Okazi/Ukazi soup includes Okazi leaves(called Afang leaves by the Efiks and Ibibio) and water leaves(spinach and lamb lettuce can be used as alternatives for this vegetable).
To get started with this particular recipe, we must prepare a few ingredients. You can cook native soup with ukazi leaf using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Native soup with ukazi leaf:
- Make ready Handful Uziza leaf
- Get 1/2 kg Meat
- Take 2 big Stock Fish
- Make ready 2 cups Peri wrinkle
- Prepare 1 Dry fish
- Get Ofo
- Get 3 pieces Fresh yellow pepper
- Prepare 1 teaspoon Uziza seed
- Take 3 ck sp Crayfish
Soak the stockfish and dry fish with boiled water and wash thoroughly to remove sand and center bone. Eru Soup (Spinach/Okazi leaves) - healthy satisfying Cameroonian green dish loaded with other protein and aromatics that will make you sing for joy. Best paired with your favorite starchy sides! Colloquially, Marugbo soup is called "Ondo native soup or Ondo black soup" in English.
Instructions to make Native soup with ukazi leaf:
- Boil meat and stock fish with Maggi,Onion and salt.
- Immediately both are tender.pour in more water enough for the soup.
- Boil for 4mins and add palmoil.
- The palmoil has to boil very well to get uniform look and good taste.so allow it to boil up to 10mins.
- Add ofo.ofo is a thicker it has to be added being carefully to avoid lumps.
- So sprinkle and stir very well or mix with little amount of warm water and pour inside the soup.
- Boil for another 10mins.add crayfish,Fresh pepper,Salt,Maggi and dry fish.wash the dry fish with warm water and salt.remove the tiny bones.
- Wash and slice ukazi.pound for 1min.wash perwrinkle
- Add uziza and peri wrinkle to the soup.bsoup.boil for 2mins.
- Soup is ready.
A side by side picture of Marugbo leaf and Soup. It is prepared with a combination of two leaves; Marugbo being the primary leaf and the addition of Iteji, efinrin, akintola, lapalapa, epojebu, ekikan or iseketu. Afang soup is a delicacy of the Ibibio and Efiks of Southern Nigeria. Served with fufu, gari, or pounded yam, it is a Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is prepared from shredded afang leaves, "water leaf".
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