APRON AND PANS - OFE DI NA NWAYI SOUP (LOVERS' SOUP)
Ingredients
Heart of a cow (cut into pieces. Can be substituted with 10 pieces beef or chicken)
1 large sized smoked fish
1 stockfish head or 2 medium sized pieces stockfish parts
2 handfuls egusi seeds or ofor or achi (to thicken the soup)
2 handfuls uziza leaves (can be substituted with okazi/ukazi leaves)
1 tablespoonful ground crayfish
2 cooking spoonfuls palm oil
1 small onion bulb (chopped)
Ground dry pepper/chopped scotch bonnet (atarodo, to taste)
Salt to taste
Note: Although okazi is also used for this soup, uziza leaves are recommended because of the great flavour it gives the soup.
Preparation
Blend the egusi or achi or ofor in a blender and grind until smooth. Set aside for later use.
Wash and remove bones from the smoked fish, and set aside for later use.
Wash and season the stock fish and cow heart (or beef ) with chopped onions and salt to taste. Cook the meat in it's juice for 5 minutes, then add a little water and leave to cook until tender.
Add a cup of water to the cooked meat and stockfish, add the palm oil, ground egusi or achi, ground pepper and ground crayfish; mix thoroughly, and if the consistency is too thick, add more water.
Leave to boil for 10- 15 minutes, stirring constantly to prevent burning at the bottom.
Tip: if you're using achi, first dissolve in cold water before adding to the soup.
Add the cleaned smoked fish and the shredded ukazi or uziza leaves. Taste for salt , mix thoroughly and leave to simmer on low heat for 5-10 minutes, depending on the leaf you're using. Stir thoroughly and put off the heat.
Note: Okazi leaves are tough, that is why you have to simmer for up to 10 minutes.
Serve with pounded yam, fufu, wheat meal, eba or any swallow of choice.
Heart of a cow (cut into pieces. Can be substituted with 10 pieces beef or chicken)
1 large sized smoked fish
1 stockfish head or 2 medium sized pieces stockfish parts
2 handfuls egusi seeds or ofor or achi (to thicken the soup)
2 handfuls uziza leaves (can be substituted with okazi/ukazi leaves)
1 tablespoonful ground crayfish
2 cooking spoonfuls palm oil
1 small onion bulb (chopped)
Ground dry pepper/chopped scotch bonnet (atarodo, to taste)
Salt to taste
Note: Although okazi is also used for this soup, uziza leaves are recommended because of the great flavour it gives the soup.
Preparation
Blend the egusi or achi or ofor in a blender and grind until smooth. Set aside for later use.
Wash and remove bones from the smoked fish, and set aside for later use.
Wash and season the stock fish and cow heart (or beef ) with chopped onions and salt to taste. Cook the meat in it's juice for 5 minutes, then add a little water and leave to cook until tender.
Add a cup of water to the cooked meat and stockfish, add the palm oil, ground egusi or achi, ground pepper and ground crayfish; mix thoroughly, and if the consistency is too thick, add more water.
Leave to boil for 10- 15 minutes, stirring constantly to prevent burning at the bottom.
Tip: if you're using achi, first dissolve in cold water before adding to the soup.
Add the cleaned smoked fish and the shredded ukazi or uziza leaves. Taste for salt , mix thoroughly and leave to simmer on low heat for 5-10 minutes, depending on the leaf you're using. Stir thoroughly and put off the heat.
Note: Okazi leaves are tough, that is why you have to simmer for up to 10 minutes.
Serve with pounded yam, fufu, wheat meal, eba or any swallow of choice.
Comments
Post a Comment