Okazi soup is a traditional Nigerian leafy vegetable soup from the Eastern regions. Also known as Afang soup, this nutritious dish is packed with protein and vegetables, perfect served with Nigerian staples.

Ingredients

Vegetables

• 500g okazi (afang) leaves, cut
• 350g water leaves, chopped

Meat and Fish

• 500g beef, cut into chunks
• 200g ponmo (cow skin), cleaned and cut
• 1 cow leg (optional)
• 100g dried fish, cleaned

Seasonings

• 3 tbsp ground crayfish
• 2-3 stock cubes (Knorr or Maggi)
• 1 medium onion, chopped
• 2-3 scotch bonnet peppers (or to taste)
• 200ml palm oil
• Salt to taste

How to Make Okazi Soup

Prepare the Ingredients

1. Clean the leaves: Wash okazi and water leaves thoroughly. Cut okazi leaves finely and chop water leaves.
2. Blend seasonings: In a blender, grind the crayfish and peppers with a little water until smooth. Set aside.
3. Clean fish: Soak dried fish in warm water for 10 minutes, then clean and remove bones.

Cook the Soup

1. Cook the meat: In a large pot, add beef, ponmo, and cow leg with chopped onions, stock cubes, and a little water. Cook for 30-40 minutes until meat is tender.
2. Add fish and seasonings: Add cleaned dried fish and the blended crayfish-pepper mixture to the pot. Stir well and cook for 5 minutes.
3. Add palm oil: Pour in palm oil and bring to the boil. Let it cook for 10 minutes.
4. Add the leaves: First add the okazi leaves (they take longer to soften), then add water leaves. Season with salt.
5. Simmer: Reduce heat and simmer for 10-15 minutes until okazi leaves are tender and the soup has thickened slightly.
6. Taste and adjust: Check seasoning and adjust salt or stock cubes as needed.

Serving Suggestions

Okazi soup is traditionally served with:

• Eba (garri)
• Pounded yam
• Semolina (semo)
• Fufu
• Amala

Tips for Success

• Don’t overcook the water leaves as they become mushy
• If okazi leaves are very tough, you can blend them lightly with a little water
• The soup should be thick, not watery
• Palm oil gives the authentic flavour – don’t substitute with other oils
• Clean dried fish thoroughly to remove sand and debris

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6 people

About This Soup

Okazi soup originates from Rivers State and other Eastern Nigerian regions. The Efik people call it Afang soup. It’s a nutritious meal rich in vitamins, minerals, and protein, making it both delicious and healthy.