OFE OKAZI 

Meat

stockfish

dry fish

8 cup water + meat stock

3/4 cups palm oil (3 cooking spoons)

pepper

4 tablespoons ofo

6 tablespoons ground crayfish 

3 seasoning cubes 

salt

60g achara optional

40g fresh okazi 

uziza leaf or seed (optional)

Wash meat and stockfish, put in a pot with water, season with salt and seasoning cube, and boil.

Wash dry fish: Soak dry fish in boiling hot water for 2 minutes, drain and rinse well with cold water.

Add dry fish to the boiling meat.

Add palm oil and pepper, cook till meat is tender.

Stir in ofo very well. Whatever lumps that form will dissolve in the heat.

Cook till the colour of the soup becomes homogenous, creamy and yellow.

Add crayfish, achara and seasoning cubes, stir, taste and add salt.

Cook for about 5 minutes on medium heat.

Add okazi, stir and cook for 3 minutes.

Take off the heat.

Serve with swallow of choice.