Hi foodies, hope you've been doing great? .....
I'm glad to be back here again today with a blog on the preparation of a Nigerian dish. This soup originated from the south-south part of Nigeria called Cross Rivers state, it is popularly known as Afang or Okazi soup and it's currently my best soup, since I was feeling a bit under the weather the past few days, I decided to make it as a treat to myself and this is how it went.
Ingredients
- Meat
- Onions
- Okazi leaf πΏ
- Waterleaf
- Dry fish (and/or stockfish)
- Salt and seasoning cubes
- Fresh pepper πΆοΈ
- Crayfish π¦
- Palm oil (aka red oil)
Preparation
First, I washed the Waterleaf with salt, washed the dry fish and removed the bones, I also steamed the meat with two seasoning cubes and salt, diced the onions.
After washing and steaming, I put a clean pot on the fire and added the Waterleaf inside the pot with a cup of water, I also added the onion, pepper and dry fish and stirred.
I let it boil for a while and add my meat and meat stock and stir, after boiling for some time, I add my Okazi leaf, seasoning cubes, salt and crayfish. Also, it is said that preparing this soup with a wooden spatula is better than spoon and after putting the Okazi leaf, it's not good to stir immediately (both reasons, I've forgotten π ).
The Okazi leaf takes a while to soft so I let it boil very very well before adding the palm oil as the last ingredient.
After boiling very well, I tasted it to make sure all ingredients and seasoning blends in well and voila π.
The aroma of this dish is just beautiful and I can't get enough of it, it can be taken with eba (cassava flour), semo or pounded yam.
Thanks for visiting my blog β€οΈβπ½
β€οΈ&π―οΈ
Hey friend.
Why are you doing this to me right now ππππ
Well, I really really love this soup a lot.
I am coming to your house like this oo.
He he π
Please come fast o because if my family members come back it's gone π.
Let me remove your own and put inside flask π
Ahhh
Dangerous πππ
Who doesn't love good food.
Please remove and save some for me in the flask
It's alright π
I've saved it but don't waste time o, I don't trust myself π
πππππ
Hello friends, I thank you and enjoy cooking with you, I hope it is delicious.
It is very delicious indeed.
Thank you so much π₯°
Yes dear.
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To tell you the truth, I think this is the first dish I've come across that mixes meat (what kind of meat is that?), fish and crayfish. These are ingredients that seem incompatible to me. Maybe that's why this dish is so delicious, healing, downright magical, as you describe it. π
Wow, here we mix them sometimes and the taste is magical π.
I used both goat and cow meat (beef)
This looks delicious. It was the Bush meat that got my attention...lol
It was delicious indeed π
Thank you so much π₯°
That's amala right
No sir
It's not π
The dark color makes it look like amala.. What swallow is that
It's a soup sir, not swallow.
Afang soup originated from the south - south, Calabar.
Oh.. I get.
sorry if I misunderstood.. The last picture made it look like there was a swallow in it... I miss eating afang soup
π
I understand now
Thank you very much π