Wash the Beef, fish and dry fish. Serving . Wash your sliced ugu [PUMPKIN LEAF] (i prefer to blanch) and set aside. I decided to make this Egusi soup with both Ugu and Okazi leaves. January 12, 2021 / 0. Afang Soup is a Nigerian delicacy that originated from efik ethnic group in the southern part of Nigeria. img. Wash the leaves properly and transfer into a sieve to strain excess water. Steam the meat for 40 minutes. Thank for you visiting channel,. Stir cooking soup and taste for salt. The consistency of the ground okazi soup is usually thick. Cook for another 15 minutes. Also known as afang leaves, okazi leaves are a dark green, leafy vegetable with a slight bitter taste that are usually found in Africa, Asia, and South American. 7. Voila! And there you have it, Afang soup. Allow the soup to simmer for about three minutes. Cut meat into 1 inch chunks, season with salt, bouillon cubes, and onions and After 25 minutes, add fish to it and cook for another 15 minutes. Achi soup. Enjoy with any swallow of choice. The type of water leaves used for afang soup back home in Nigeria is not easily accessible … Enjoy your delicious homemade okazi soup with any Nigerian staple food of your choice like eba or fufu. Steps on how to cookbitter leaf soup with water leaf. Add periwinkles. Afang soup. Also notice that the okazi leaves are not swimming in water. Okazi leaves aid in proper digestion Okazi leaves give you a full feeling, limiting your hunger for food Okazi leaves aid in good weight control Okazi leaves are highly tasty. Sprinkle on the 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. Add the uziza and okazi leaves; one after the other. Related >>> Nutrition and Difference Between Okazi, Uziza, and Utazi Leaves The leaves are strong (hard) and glossy and similar to the leaves of an orange tree. What’s your water live with salt and squeeze. Keep the beef and fish in a small pot, add seasoning cubes, onions and pepper. Soak the okazi leaves for several minutes. 4. img. This is a bowl of sliced water leaves – the equivalent of 15 cups. Remember, the leaves have soaked in hot water, and thereby softened. How to cook healthy ... Nigerian egusi soup an. Bitter leaf Soup also known as (Ofe Onugbu / Obe efo Elewuro or Miyan shuwaka) is a delicious traditional Nigerian soup. Ensure that the leaves are completely submerged in the boiling water. Dillute oat flour in to water a paste. Adjust salt as necessary. Afang my img. Wash stockfish and cook together with the meat on high heat for 25 minutes. Blend crayfish, wash the stock fish/dry fish with water and set aside in a plate (remember to remove the center bone/head of the fish. The afang leaves differentiates them since edikang ikong soup is traditionally made with water leaves and Ugu while afang soup is made with okazi and waterleaf vegetable. In a separate pot, Add all other ingredients (except the spinach and soaking okazi leaves) and cook for 20mins. Best Way to Cook Vegetable Soup With Afang and Water leaf. This is a very traditional African dish which can be easily made from local ingredients. Okazi is a traditional Nigerian soup made from the forest plant called centum Africanum, popularly known as Okazi by the Igbo people. Take off the heat immediately and allow the vegetables cook itself in the warm pot without being on the fire so you don’t lose the nutrients from the vegetables. Then turn the Afang leaves into a mortal and pound into paste. When soup thickens enough which will take just about 2 minutes, add the Okazi and Uziza leaves and cook for about 3 minutes. Rinse and drain Add the assorted meats - beef, cow skin, tripe a dried fish/ turkey to a large stock pot with at least 2 cups of stock. 7. Okazi leaf is a source of rapid incomes to farmers as buyers visit local villages in … Dry Okazi Leaves - Eru - Nkok seche (8oz ... Zi soup. Wash and slice the Okazi leaves. Cut the beef into desired pieces, watch and pour into the pot. *Heat up the palm oil, add some chopped onion , fry a bit and then add the mixed egusi. When the meat is soft, add cup of water to the meat and bring to a boil. Now boil the meat with seasoning and onion in water not above it in the cooking pot. The soup should be thick. How to make Ofe Okazi Soup – Top Nigerian Food Blog. HOW TO PREPARE UGU AND WATER-LEAF VEGETABLE USING AFANG SOUP METHOD. Wash your water-leaf with salt and squeeze like afang soup. If you intend using it like that, simply wash the sliced leaves and set aside. 5. They must be cooked for 5 minutes. Okazi leaves are widely consumed in the South Eastern Nigeria due to its palatability and taste and often cooked with water leaves (Talinium triangulare) to give the soup a special flavour. Served with fufu, gari, or pounded yam, it is a truly delicious authentic African food. Use to handstear. Add a little water. 2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water … Wash, season meat with 2 seasoning cubes, onions, pepper and salt. Best Way to Cook Vegetable Soup With Afang and Water leaf. Let it boil for another 15 minutes. The best ways to prepare Egusi Soup would be with bitter or Water leaves as the soup tastes best with these ingredients. How to Cook Afang soup (Spinach/Okazi soup) 1) Blend the scotch bonnets with half of the onions. Okazi leaves is the main ingredient as far as this dish is concerned, it should be pounded in mortar and pestle before applying to the dish, naturally okazi is a dry laef which contains a lot of fibre. The consistency of the soup is like Ofe Nsala or white soup. Then you add sliced Okazi leaves. 6. And the last step. Achi Soup with Oha, prepared with achi thickener is a quick, easy and convenient way to prepare Nigerian soups that use cocoyam as thickener. Place 5 cups (500 g) of dried okazi leaves in a large bowl. Cover them with hot water, and allow them to soak for at least 10 minutes to soften them a bit. You can wash the water leaves after slicing them. Spices with seasoning cubes, add salt, and then a cup of water. If you use the cow leg or tail, boil first for 10minutes before you add others. Afang soup is a delicacy of the Ibibios and the Efiks in Akwa Ibom and Cross River State of Nigeria. It is cooked with a vast array of leafy vegetables though ugu is the most popular vegetable used. Different flavours can be achieved by adding some interesting elements, like Uzuza, Fluted Pumpkin, Water leaf, Afang or bitter leaf. https://9jafoods.com/afang-soup-nigerian-recipe-a-step-by-step-guide Oha reCIPE. This is because, only a little water is needed to blend it. There are so many Nigerian native dishes that you can cook in. Egusi soup is eaten by almost all Nigerians it cuts across all geo-ethnic zone, Egusi soup has different recipes and methods of cooking. Okazi/Ukazi/Afang Leaf (Gnetum Africanum) is used for cooking traditional Nigerian Afang soup and Okazi/Ukazi Soup. Allow the water in the pot of the beef reduce drastically then add the oil and immediately add the bitter leaf and water leaf and stir. The soup must become thick. Add the smoked fish into the soup. Okazi Leaves. 2. Nigerian Recipes. Serve the Okazi Soup with Fufu, wheat flour or pounded yam. At this stage, you can add the Crayfish and Periwinkles. Its s delicious meal 40mins Ingredients. Oha and okazi soup Ifeoma Obianagha. Meat, Kpomo and Stock Fish A saucer of periwinkles Some salt, knorr and pepper dried crayfish and water Leaves dried * afang or blended okazi Leaves Little Offor to thicken You steam your meat, dryfish,kpomo and Stock fish with onions salt and maggi to taste. Leave it to prepare for about 15 minutes more. Shred the bitter leaf as well. Add spinach to the okazi soup, combine well and cook for another 5 minutes. Soak the dry fish in warm salt water. here is a close shot of the texture after blending. Cover the cooking pot to cook well till tender while you wash your dry fish clean. Remove it from the heat and allow it to cool. 1. Boil your meat with plenty onions and add your diced pomo half way. The Igbo’s cherish okazi so much mainly because of its medicinal value which is very good for the human digestive system, it is used to prepare alot of recipes like okazi soup, okazi yam pottage, etc. *Slice the water leaves and Okazi leaves and set aside.If you are making use of dried Okazi leaves, you can blend it . Achi Soup with bitter leaf, achi soup with oha or achi soup with okazi are all various ways to prepare achi soup. https://www.allnigerianrecipes.com/soups/edikang-ikong-soup Add the blended Okazi leaves. Add leaves. In this video, I share how to use this very. Add the achi, mix it. Add about 2 cups of water and cook the meat until it is tender, add a teaspoon of salt, cover and allow simmering for 5 minutes. 3. Allow the soup to boil for 2 minutes. 6 servings Oha1kg ... Dillute oat flour in water to make a paste.Use hands to tear oha leaves,rinse well,put in a sieve,set aside, wash and slice okazi leaves, set aside,remove bone from fish. So let’s get down to cooking… How To Make Nigeria Dried Okro Soup-‘Orunla’ Using Okazi Leaves. Egusi Soup can be prepared in different ways in various tribes. While the meat is cooking soak the dried Okazi/Eru leaves in hot water in a bowl to tenderize the leaves for approximately 10- 15 minutes. Step 3 Wash the roasted fish, remove center bone and break to smaller bits as you can see below. Put the okazi leaves into a deep bowl. Cook for 15 minutes. It is prepared from shredded afang leaves, "water leaf" (Talinum triangulare) and an assorted selection of smoked fish, stock fish, meat and crayfish. Steps For Cooking Ugu and Water Leaf Soup. Traditionally, you add water leaves to the soup before okazi leaves but I found okazi leaves strong and chewy hence my way of cooking it. Turn off the gas stove. Pour the boiling water into the bowl with okazi leaves. Wash your sliced pumpkin leaf and set aside. You don’t want too much water in your vegetable soup. Step 1: To prepare the Okazi leaves, you’d have to choose between Grinding, pounding or leaving the leaves like that. It is prepared with a bitter leaf (Vernonia amygdalina) and although the name suggest that it is a bitter soup, that’s not the case.The bitter leaves used for this soup ,are properly washed and squeezed ,until there is only a slight taste of bitterness left. Cook for 5 minutes.
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