Authentic Nigerian Ofe Ukazi Recipe

Ingredients

2 cups of sliced ukazi leaves
1 cup of water leaves (sliced)
1 cup of palm oil
1 cup of egusi (melon seeds)
1/2 cup of crayfish (ground)
1/2 cup of ogiri (locust beans)
2 stock cubes
Salt to taste
1-2 Scotch bonnet peppers (chopped)
1 kg of assorted meats (beef, goat, tripe, fish)
2 dried fish
1 snail (optional)
2 cups of stock or water

Steps and instructions

Start by cooking the assorted meats. Season with salt, one chopped Scotch bonnet pepper, and one stock cube. Cook until tender.
While the meat is cooking, soak the ukazi leaves in warm water for about 10 minutes to soften them. Then rinse thoroughly and slice.
Blend the egusi (melon seeds) into a smooth paste and set aside.
Once the meat is cooked, remove from heat and set aside, reserving the stock.
In a large pot, heat the palm oil over medium heat. Once hot, add the ground crayfish and ogiri (locust beans). Stir and sauté for a couple of minutes.
Add the blended egusi to the pot and stir continuously for about 10 minutes to cook the egusi.
Gradually add the meat stock or water to the egusi, stirring continuously to prevent lumps. Bring to a simmer.
Add the cooked assorted meats, dried fish, snail (if using), the remaining Scotch bonnet pepper, and the remaining stock cube. Stir and let it cook for about 10 minutes.
Add the sliced water leaves to the pot, stir and let it cook for about 5 minutes.
Finally, add the sliced ukazi leaves to the pot, stir, and let it cook for another 5 minutes. Adjust the seasoning with salt if necessary.
Remove from heat and serve your Ofe Ukazi with pounded yam or any other fufu of your choice.

Tools for making

Large pot - Used for cooking the Ofe Ukazi
Blender - Used to blend the egusi (melon seeds)
Knife - Needed to slice the ukazi leaves and water leaves
Cutting board - Provides a surface for chopping and slicing ingredients
Measuring cups - Used to accurately measure the ingredients
Stock pot - Used to cook the assorted meats
Spatula - Helps in stirring and combining the ingredients
Wooden spoon - Useful for stirring the Ofe Ukazi while cooking
Strainer - Used to rinse the ukazi leaves after soaking
Bowls - Used for soaking the ukazi leaves and for serving

Recipe variations

Instead of using palm oil, you can substitute with vegetable oil or coconut oil for a different flavor.
For a vegetarian or vegan option, you can omit the assorted meats, snail, and dried fish, and add more vegetables like mushrooms, bell peppers, or tofu.
Feel free to add other leafy greens like spinach or kale in addition to the ukazi and water leaves for added nutrition.
Add some diced onions and garlic to the sautéed ingredients for extra flavor.
You can replace the egusi (melon seeds) with ground peanuts or cashews for a different nutty taste.
If you prefer a spicier version, increase the quantity of Scotch bonnet peppers or add some hot chili powder.
To make it creamier, you can include a can of coconut milk or a cup of evaporated milk towards the end of cooking.
Experiment with different spices and herbs like thyme, curry powder, or bay leaves to enhance the flavor profile.
For a richer broth, you can use homemade meat or vegetable stock instead of water.
If you want a thicker consistency, you can mix a tablespoon of cornstarch with water and add it to the pot, then simmer until desired thickness is achieved.

Recipe overview

Ofe Ukazi is a delicious, hearty soup from the eastern part of Nigeria, typically enjoyed with a side of pounded yam or other fufu dishes. This mouthwatering dish is known for its rich, aromatic flavors derived from a combination of Ukazi leaves (also known as Afang leaves) and water leaves, cooked in a flavorsome broth made from assorted meats, fish, and spices. This traditional dish may seem complex at first glance, but with this step-by-step guide, you'll find it's quite straightforward to prepare. The cooking process involves tenderizing the meats and fish, preparing a base with palm oil, crayfish, and ogiri, and then slowly introducing the egusi, meats, and fish. The dish is finished off with the ukazi and water leaves, giving it a unique, satisfying texture. When you serve up this dish, expect to experience an explosion of flavors that are truly representative of Nigerian cuisine. This Ofe Ukazi recipe is perfect for family dinners, special occasions, or when you want to introduce your loved ones to a new, exciting dish. So let's start cooking and transport your taste buds to the heart of Nigeria!

Common questions

Can I use frozen ukazi leaves instead of fresh ones? Yes, you can use frozen ukazi leaves for this recipe. Thaw them before soaking and slicing.
What can I substitute for egusi (melon seeds) if I can't find them? Pumpkin seeds or sunflower seeds can be used as a substitute for egusi.
Can I use vegetable oil instead of palm oil? Yes, you can use vegetable oil as a substitute for palm oil, but note that it will slightly alter the traditional flavor of the dish.
Is the snail necessary for this recipe? No, the snail is optional. You can omit it if you prefer or if it's not easily available to you.
Can I add other vegetables to this soup? Yes, you can add other vegetables like ugu (pumpkin leaves) or spinach if desired. Add them towards the end of cooking to preserve their color and texture.
How spicy is Ofe Ukazi? The spiciness of Ofe Ukazi can be adjusted to your preference. If you prefer it less spicy, reduce the amount of Scotch bonnet pepper used.
Can I make Ofe Ukazi ahead of time? Yes, Ofe Ukazi can be made ahead of time. Simply reheat gently on the stove before serving.
Can I freeze Ofe Ukazi? Yes, you can freeze Ofe Ukazi. Allow it to cool completely, then transfer to freezer-safe containers or bags. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Large pot - A pot large enough to accommodate all the ingredients and allow for stirring.
Blender - For blending the egusi (melon seeds) into a smooth paste.
Knife - To slice the ukazi leaves and water leaves.
Cutting board - To safely and conveniently cut the vegetables.
Measuring cups - For accurate measurement of ingredients.
Wooden spoon - To stir the soup while cooking.
Soup bowls - For serving the Ofe Ukazi.
Pounded yam or fufu masher - If serving with pounded yam or fufu, a masher is needed to prepare the yam or fufu.

Origin stories

Ofe Ukazi, also known as Ukazi soup, is a delicious and nutritious dish that originates from the South Eastern part of Nigeria, specifically, the Igbos. It is a traditional dish that has been passed down through generations and is deeply rooted in Igbo culture. The soup gets its name from the Ukazi leaf (Gnetum Africanum), which is a key ingredient and is known for its medicinal properties. This dish is often served at special occasions and traditional ceremonies, making it not just a meal, but a symbol of Igbo heritage. The preparation and enjoyment of Ofe Ukazi are more than just culinary experiences, they are cultural expressions of the Igbo people. Interestingly, the Ukazi leaf is not only popular in Nigeria but also in other African countries, where it is used in different dishes and also valued for its health benefits.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.