Native soup with ukazi leaf
Native soup with ukazi leaf

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, native soup with ukazi leaf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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).

Native soup with ukazi leaf is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Native soup with ukazi leaf is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have native soup with ukazi leaf using 9 ingredients and 10 steps. Here is how you cook it.

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The ingredients needed to make Native soup with ukazi leaf:
  1. Prepare Handful Uziza leaf
  2. Make ready 1/2 kg Meat
  3. Make ready 2 big Stock Fish
  4. Get 2 cups Peri wrinkle
  5. Prepare 1 Dry fish
  6. Take Ofo
  7. Make ready 3 pieces Fresh yellow pepper
  8. Make ready 1 teaspoon Uziza seed
  9. Prepare 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.

Steps to make Native soup with ukazi leaf:
  1. Boil meat and stock fish with Maggi,Onion and salt.
  2. Immediately both are tender.pour in more water enough for the soup.
  3. Boil for 4mins and add palmoil.
  4. The palmoil has to boil very well to get uniform look and good taste.so allow it to boil up to 10mins.
  5. Add ofo.ofo is a thicker it has to be added being carefully to avoid lumps.
  6. So sprinkle and stir very well or mix with little amount of warm water and pour inside the soup.
  7. 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.
  8. Wash and slice ukazi.pound for 1min.wash perwrinkle
  9. Add uziza and peri wrinkle to the soup.bsoup.boil for 2mins.
  10. 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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