Cookbook:Ofe Utazi (Nigerian Utazi Soup)
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Ofe Utazi (Nigerian Utazi Soup) | |
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Category | Soup recipes |
Cookbook | Ingredients | Recipes
Ofe utazi is a popular soup among the Igbo people of Nigeria.
Ingredients[edit | edit source]
- Utazi leaves
- Cocoyam, washed
- Beef (or any other meat)
- Stockfish
- Cowskin (kpomo)
- Salt
- Stock cube
- Dryfish
- Ground crayfish
- Fresh habanero pepper
- Dawa dawa
- Palm oil
Procedure[edit | edit source]
- Squeeze the utazi leaves in a bowl with some water to wash off the bitterness. Rinse and slice, then set aside.
- Place the unpeeled cocoyam in a pot. Cover with water, and boil until tender. Drain.
- Peel the cocoyam. Pound it using a mortar and pestly until it becomes smooth, stretchy, and sticky.
- Combine beef, stockfish, and cowskin in a pot. Season with salt and seasoning cube. Cook in its own juices before adding additional water.
- Simmer for 15 minutes, then add the dryfish.
- Blend the ground crayfish, habanero pepper, and dawa dawa to a smooth paste.
- Add this paste to the stew along with the palm oil. Simmer for a few minutes
- Add the pounded cocoyam in small lumps. Stir well, and continue to cook on high heat.
- Once you have gotten the desired consistency, add the washed and sliced Utazi.
- Bring to a boil, and season with salt as necessary. Stir, and remove from the heat.
- Serve the utazi soup with the swallow of your choice.
Notes, tips, and variations[edit | edit source]
- Ensure you start cooking the cocoyam ahead of time, since it will take time to prepare.