Thursday, 3 March 2016


Ukazi Soup


Dry Fish.
Stock Fish.
Cocoa Yam.
Red Oil.
Ukazi Leaves (Called Afang in Efik and Ibibio )
Ogiri (Iru) (Dawadawa)
Ashanti Pepper (Uziza seed)
Cray Fish.
Dry Pepper.
Seasoning Cube.

Meat(Cow tail)

Dry Fish

Stock Fish


1. Wash your Cocoa Yam then set aside.

2. Wash your meat and Stock Fish then set aside.

3. Salt your fish and soak in hot water for about 15 minutes.

4. Pound your Ashanti Pepper (Uziza seed).

5. Boil your Cocoa Yam for about 30 minutes and pound.
Tip: Pound your Cocoa Yam immediately after boiling because if it gets cold it becomes more difficult to pound.


1. Boil your washed meat, stock fish and dry fish with seasoning cube, salt and pepper for about 20 minutes.

2. Add the quantity of water you want for the soup to the boiled meat and allow to boil for about 15 minutes.

3. Add your red oil to the pot of boiled meat, cover the pot and allow to boil for another 10 minutes.

4. Add your Ashanti Pepper (Uziza seed), Crayfish, Dry pepper and Seasoning cube and Salt.  Allow to cook for 15 minutes.

5. Add your pounded Cocoa Yam then stir till the Cocoa Yam dissolves.

6. Add your Ukazi Leaves (Afang Leaves)


Can be Serve with Pounded Yam, Garri, Fufu, Semovita,

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