Our Nigerian Okazi afang Egusi soup. Egusi soup is so easy to make. It is actually egusi soup cooked with shredded afng (Okazi) leaves. 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 for egusi soup with okazi leaves
- 2 cups Afang vegetables (Shredded)
- 3 cups ground egusi
- One kg goat meat
- 1 medium sized pack of dried stock fish
- 1/2 cup ground crayfish
- `teaspoon ground fresh pepper or to desired taste
- 1/2 cup palm oil
- 1 small sized red onion bulb to boil the meat.
- 2 seasoning cubes
- salt to taste
- water enough to cover the meat while boiling, you can adjust and add more as you cook if soup is thicker than you want.
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, check for taste and serve.
 okazi afang egusi soup, vegetable can be pounded or blended to give a thicker consistency |
Ugu vegetables can also be cooked this same way with egusi soup. Enjoy our delicious recipe for egusi soup with okazi.
Do try our Chicken stew egusi soup recipe
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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
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.
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
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.
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
Ok Chikoo thanks for this tip, but, won't the egusi soup turn greenish kind of?
That's a good tip, I didn't re-cut it, I might try that next time. Lizzy
I forgot to mention that the egusi was ground together with crayfish.
I forgot to mention that the egusi was ground together with crayfish.
The pounding dsnt affect d egusi at all, I never knew Okazi was Afang. Thanks. Great!
Esp when its dry! Zee! I mean pounding d okazi!
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.
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!
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.
Tasty! I tried it and loved it particularly with eba than semo.Lol!
You can pound the okazi or grind it, it also brings out the taste better.
Bunny.
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 .
Hahahaha! It is only when I see your recipe that I'd know whether I floored you or not.
please do not try to treat this addiction, let it grow.
Yes Debby, it flows smoothly with Eba.
Thanks too, for reading my blog.
Ok Shayor. Thanks , I will try it.
Thanks Bunny, for the tasteful tip.
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.
This is actually my first time here and i want to try the Egusi and ukazi, I hope it gies well. Thanks to this blog 4 giving the procedures.