OKAZI SOUP

INGREDIENTS

1 lb of cooked goat meat with skin (well seasoned with fresh ginger, fresh garlic, hot peppers and lots of onions)

1 lb of dry fish (washed and deboned)

½ lb of snails (cleaned with alum until all the slime is gone)

1 lb of cooked shaki/tripe (chopped in bite sized pieces)

2 cups of goat meat broth

2 boullion cubes

½ cup of palmoil

3 cups of dried okazi leaves

5 cups of fresh spinach

4 tbsp of crayfish

1 whole xlarge red onion (blended into a smooth paste)

1 scotch bonnet pepper or more if you like spicy (chopped)

Hot water to soak the okazi leaves. 

INSTRUCTIONS

Boil enough water (to cover the okazi leaves in a bowl) in a kettle until boiling.

Put the okazi leaves into a deep bowl.

Pour the boiling water into the bowl with okazi leaves.

Ensure that the leaves are completely submerged in the boiling water.

In a separate pot, Add all other ingredients (except the spinach and soaking okazi leaves) and cook for 20mins.

Stir cooking soup and taste for salt. Adjust salt as necessary.

Drain out the water from the okazi leaves and blend the leaves in a food processor until somewhat smooth.

Add the blended okazi leaves into the cooking soup, and stir to combine.

The okazi slightly thickens the soup

Cook for about 10 more minutes, and add the spinach.

Stir to combine.

Cook for 2 more minutes and then turn off heat.

Enjoy with any swallow of your choice.