I know I’m going to get some flak for not using Achara (bamboo shoots) in this recipe. In my defence, I walked the length and breadth of the market: it was ‘out of stock’. And, yes, I HAD to make Okazi soup, so I didn’t let the absence of achara deter me.
I don’t regret my decision one bit. My guests were licking their fingers after the meal, so I’m quite happy. It was delicious!
Now, I’d like to point out that some people don’t use egusi in their okazi. In fact, if I had found achara, I might not have used egusi. I like it either way.
Also, some people don’t ball their egusi, but I learnt to ball, so I’m balling y’all. LOL. It’s really your choice.
Ps. Achi is a powdered thickener. People also use it for Ora and Onugbu soups (not me, cocoyam all the way!). Ask women who sell soup ingredients for it.
- 600g of beef
- 700g of softened cod
- 300g of cowskin (pomo/kanda), chopped and boiled
- 3 cups of ground egusi (if you don’t intend to form balls, use 2 cups)
- 2 cups of shredded okazi leaves
- 1 cup of ground crayfish
- 10 atarodo, blended
- 1 tablespoon of achi
- 2 teaspoons of salt
- 1/2 cup of palm oil
- Boil beef with half the blended atarodo and 1 teaspoon of salt, and a little water. When the meat is cooked, add 6 cups of water, and bring to a boil over medium heat.
- Put egusi and crayfish in a mortar or food processor. Add 1 teaspoon of the palm oil and 1/4 cup of stock. Process or pound till mixture starts to come together.
- If you decide to ball, take 3/4 of the egusi mixture and form into lumps. Set aside.
- Put the softened cod, palm oil, achi, and remaining atarodo inside the pot with the meat. Cook for 10 minutes.
- Take 1/2 cup of the meat stock, and dissolve the unlumped egusi into it. Pour this mixture into the pot. After 2 minutes, add the balls, and stir gently to mix. Add the remaining salt. Taste, add more salt or a stock cube, if necessary.
- After 6 minutes, add the okazi leaves, stir, cover and cook for 5 minutes.
Serve with your choice of fufu.