Serves 4-6

This is a traditional soup of the eastern part of Nigeria mainly umuahia.

  • Recipes:
  • 200ml palm oil
    600g fresh meat (dry fish, beef, goat meat or a mix)
  • 5tablespoon of achi or ukpo
  • 1 bunch of okazi leaves, stripped off the stem and sliced ground hot chilli powder, to taste
  • 2 seasoning cubes
  • salt, to taste
  • 4 tablespoon ground, dried, crayfish (prawns)
  • 300g stock fish, (dried fish), soaked in water and parboiled for 30 minutes to soften
  • 300g smoked fish, washed and flaked

(Okazi Soup) Preparation:


  • Wash and rinse your pot with clean water

  • Season the meat with Maggi, and salt. Place in a pot and cook until the meat release its juices. Add ¬†palm oil.

  • Add the ground ukpo or achi then bring to a boil and cook for 10 minutes.

  • Add the stock fish, dried fish, locust bean, chilli powder, Maggi cubes and cook for about 5 minutes.

  • Add crayfish and season to taste with salt, then add the okazi leaves and cook for 10 minutes.

Serve with pounded yam, fufu, garri etc.

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