Nigerian Okazi/Egusi, Afang soup

OKAZI EGUSI AFANG SOUP WITH EBA
 okazi afang soup with eba.
Okazi egusi soup is so easy to make. It can be served at lunch or dinner. The afang leaves are not pounded here. Just shred and shred again to make them shorter.
The taste of this Afang soup gets better with time,
so, it is good to cook large quantities and keep in the refrigerator..
Ingredients:
  1. 2 cups Afang vegetables (Shredded)
  2. 3 cups ground egusi
  3. 1kg goat meat
  4. 1 medium sized pack of dried stock fish
  5. 1/2 cup ground crayfish
  6. `teaspoon ground fresh pepper or to desired taste
  7. 1/2 cup palm oil
  8. 1 small sized red onion bulb to boil the meat.
  9. 2 seasoning cubes
  10. salt to taste
  11. water enough to cover the meat while boiling, you can adjust and add more as you cook if soup is thicker than you want.


 a serving of afang  vegetable cooked with egusi
 ground melon/egusi, pepper and  shredded afang vegetable
 boil goat meat, stock fish, pepper, onion, and maggi seasoning
 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, vegetable can be pounded or blended to give a thicker consistency


okazi and melon soup

 a portion of okazi afang soup served with hot garri
Ugu vegetables can also be cooked this way.
Enjoy!

See Related articles Below

Ogbono Soup With Lumpy Egusi 

Comments

  1. Anonymous2/05/2013

    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

    ReplyDelete
  2. Okazi is afang, afang is okazi. They are one and the same thing. Some people call it "salad vegetable" because it can be eaten raw.

    ReplyDelete
    Replies
    1. Anonymous2/05/2013

      Sis 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

      Delete
    2. Anonymous2/07/2013

      You can pound the okazi or grind it, it also brings out the taste better.
      Bunny.

      Delete
    3. Thanks Bunny, for the tasteful tip.

      Delete
  3. Did you remember to re-cut the okazi after the first cutting or you just cooked it like tiny ropes?
    You can also try softening the afang with some water leaf in case you want to try again.

    ReplyDelete
    Replies
    1. Anonymous2/05/2013

      That's a good tip, I didn't re-cut it, I might try that next time. Lizzy

      Delete
    2. Shayor2/05/2013

      Re-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.

      Delete
    3. Ok Shayor. Thanks , I will try it.

      Delete
  4. Anonymous2/05/2013

    Aunty 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!

    Dis Okazi Soup looks Nice!!! I like!
    The chikoo

    ReplyDelete
  5. Ok Chikoo thanks for this tip, but, won't the egusi soup turn greenish kind of?

    ReplyDelete
  6. I forgot to mention that the egusi was ground together with crayfish.

    ReplyDelete
  7. I forgot to mention that the egusi was ground together with crayfish.

    ReplyDelete
  8. Anonymous2/05/2013

    The pounding dsnt affect d egusi at all, I never knew Okazi was Afang. Thanks. Great!

    ReplyDelete
    Replies
    1. Thanks too, for reading my blog.

      Delete
  9. Anonymous2/05/2013

    Esp when its dry! Zee! I mean pounding d okazi!

    ReplyDelete
  10. Yes, 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.
    I don't know ugbo, anyway, will ask the market women.
    Thanks for the tip!

    ReplyDelete
  11. Anonymous2/05/2013

    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.

    ReplyDelete
    Replies
    1. please do not try to treat this addiction, let it grow.

      Delete
  12. Tasty! I tried it and loved it particularly with eba than semo.Lol!

    ReplyDelete
    Replies
    1. Yes Debby, it flows smoothly with Eba.

      Delete
  13. Salivating @ 10:46pm am freaking addicted My NameSake(Oj).
    Tnx 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 .

    ReplyDelete
    Replies
    1. Hahahaha! It is only when I see your recipe that I'd know whether I floored you or not.

      Delete
  14. This soup is my native soup, a tribe in Rivers State known as Ikwerre, The okazi leaf/Afang leaf is pounded with a motar and pestle, it is the last thing added to the soup when is it been cooked, most people prefer to add it when the soup is brought down from the fire and allowed to cool for sometime, then you can get the real flavour. this is one of my best.

    ReplyDelete

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