One of my favorite soups is Ofe Ukazi . As a child, this soup would be served when I was ill to cheer me up and it is still one of my favorites. I have made this soup multiple times but keep forgetting to upload the recipe. Oops! Well, here it is FINALLY. And this time, I waited to take pictures before I devoured it!
This recipe is courtesy of Mother (aka Sugar in my Tea) who showed me how to make this soup over and over and over. However, I didn’t learn how to do it alone till I moved away. I asked her to write down the recipe for me and now, I would like to share it with you.
Ingredients
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Steps:
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A lot of traditional Nigerian soups are high in fat, due to the ingredients they require i.e. egusi & palm oil. My suggestion for enjoying our food without killing your waist line is to watch your portion size of soup and sides i.e. garri, eba, wheat, farina, rice.
Here are some links with useful information about portion control :
whao!!!! have almost forgotten how delicious ukazi soup can be. i will definitely arrange to make some this week end. As a way of increasing its roughage content, i will add achara into the soup. Achara is rich in vitamins and trace elements. Be warned it is difficult to watching one’s portion when it comes to ukazi soup.
I will definitely try achara in my soup. Thanks for the suggestion!
Great recipe but how do I go about pounding and shredding ukazi without pounding? I hear you can use a blender?
You can use a blender or food processor with a little water (less than 2 tbsp) to reduce the size of the pieces. A few spins in the blender should be enough to get an even finer shred. Enjoy!