Hi foodies, hope you've been doing great? .....
I'm glad to be back here again today with a blog on the preparation of a Nigerian dish. This soup originated from the south-south part of Nigeria called Cross Rivers state, it is popularly known as Afang or Okazi soup and it's currently my best soup, since I was feeling a bit under the weather the past few days, I decided to make it as a treat to myself and this is how it went.
Ingredients
- Meat
- Onions
- Okazi leaf šæ
- Waterleaf
- Dry fish (and/or stockfish)
- Salt and seasoning cubes
- Fresh pepper š¶ļø
- Crayfish š¦
- Palm oil (aka red oil)
Preparation
First, I washed the Waterleaf with salt, washed the dry fish and removed the bones, I also steamed the meat with two seasoning cubes and salt, diced the onions.
After washing and steaming, I put a clean pot on the fire and added the Waterleaf inside the pot with a cup of water, I also added the onion, pepper and dry fish and stirred.
I let it boil for a while and add my meat and meat stock and stir, after boiling for some time, I add my Okazi leaf, seasoning cubes, salt and crayfish. Also, it is said that preparing this soup with a wooden spatula is better than spoon and after putting the Okazi leaf, it's not good to stir immediately (both reasons, I've forgotten š ).
The Okazi leaf takes a while to soft so I let it boil very very well before adding the palm oil as the last ingredient.
After boiling very well, I tasted it to make sure all ingredients and seasoning blends in well and voila š.
The aroma of this dish is just beautiful and I can't get enough of it, it can be taken with eba (cassava flour), semo or pounded yam.
Thanks for visiting my blog ā¤ļøāš½
ā¤ļø&šÆļø