This soup is the kind you prepare for special guests…
The rich assortment of greens, and proteins makes this guest worthy.
Aunty E. visited a few weeks ago with dried Okazi leaves. Foodie gifts make us really happy. Thank you Aunty E.
The snails, goat meat, shaki, and dried fish made this a mouth party indeed. Our guest described it as “Aka Aga” (obstacle soup – “obstacles” are all the proteins).
- 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
- 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 starch of choice.
Have you made Okazi before? did you enjoy it?
Oya Come Chop 🙂