 |
| okazi afang soup with eba |
Okazi soup is so easy to make. It can be served at lunch or dinner.
The taste of this soup gets better with time,
so, it is good to cook large quantities and keep.
Ingredients:
- Afang vegetables
- ground egusi
- goat meat
- stock fish
- crayfish
- pepper
- palm oil
- onion
- seasoning cubes
- salt
- water
 |
| a serving of afang vegetable cooked with egusi |
 |
| ground melon, pepper and shred afang vegetable |
 |
| boil goat meat, stock fish, pepper, onion, and maggi |
 |
| ingredients boil in stock for 10 minutes |
 |
| add water after 15 minutes |
Cooking procedure:
- boil washed meat, stock fish, pepper, onion, salt and seasoning cube in a pot for 15 minutes
- add some water and the remaining seasoning cubes to stock, allow to boil
- add palm oil and egusi to boiling stock and leave for 7 to 10 minutes
- Stir, check for salt and seasoning before adding the okazi
- stir and serve.
 |
| add palm oil and ground melon to boiling stock |
 |
| palm oil and egusi boils and mixes |
 |
| stir soup, check for salt before adding vegetables |
 |
| wash and cut shred afang again before cooking |
 |
| add vegetables to pot, stie and turn off heat immediately. Afang vegetable is also eaten raw. It doesn't need heat. |
okazi afang egusi soup
okazi and melon soup
 |
| a portion of okazi afang soup served with hot garri |
Ugu vegetables can also be cooked this way.
Enjoy!
Related articles
Used to think Okazi is d name of vegetable used or something bt dr's no whr it was mentioned in d recipe; sorry I be yoruba; don't mind my ignorance; Mrs AJ
ReplyDeleteOkazi is afang, afang is okazi. They are one and the same thing. Some people call it "salad vegetable" because it can be eaten raw.
ReplyDeleteSis Eya I've tried okazi n I find it very tough to chew so I think I'll use ugu, I'm literally addicted to ugu. Lizzy
DeleteYou can pound the okazi or grind it, it also brings out the taste better.
DeleteBunny.
Thanks Bunny, for the tasteful tip.
DeleteDid you remember to re-cut the okazi after the first cutting or you just cooked it like tiny ropes?
ReplyDeleteYou can also try softening the afang with some water leaf in case you want to try again.
That's a good tip, I didn't re-cut it, I might try that next time. Lizzy
DeleteRe-cut? I don't understand, u mean after they must have cut it at the market? then, can it also be pounded? There is this veg that also goes well with this egusi, i only know the yoruba name 'Ugbo', its garden egg leaves! Its so nice, Eya if you can find it around you, give it a try.
DeleteOk Shayor. Thanks , I will try it.
DeleteAunty Eya, I usually pound my okazi wen I use it to cook Egusi! I pound it wit very little water, makes it soft n nice!
ReplyDeleteDis Okazi Soup looks Nice!!! I like!
The chikoo
Ok Chikoo thanks for this tip, but, won't the egusi soup turn greenish kind of?
ReplyDeleteI forgot to mention that the egusi was ground together with crayfish.
ReplyDeleteI forgot to mention that the egusi was ground together with crayfish.
ReplyDeleteThe pounding dsnt affect d egusi at all, I never knew Okazi was Afang. Thanks. Great!
ReplyDeleteThanks too, for reading my blog.
DeleteEsp when its dry! Zee! I mean pounding d okazi!
ReplyDeleteYes, let the market women re-cut or you cut again at home before cooking to avoid having tiny long ropes kind of in your soup.
ReplyDeleteI don't know ugbo, anyway, will ask the market women.
Thanks for the tip!
Aunty Eya don come again o, with your food delicacies, i just dry pass by aha, after Linda Ikeji, na ur blog be my next addict. keep on the work.
ReplyDeleteplease do not try to treat this addiction, let it grow.
DeleteTasty! I tried it and loved it particularly with eba than semo.Lol!
ReplyDeleteYes Debby, it flows smoothly with Eba.
DeleteSalivating @ 10:46pm am freaking addicted My NameSake(Oj).
ReplyDeleteTnx for changing so many homes thru dis cos so many wives out there wld learn from Your Tips.
I thot i love to Cook ,uve floored me hands down .
Hahahaha! It is only when I see your recipe that I'd know whether I floored you or not.
Delete