Okazi Soup
A fuss-free seafood built around assorted meat, dried fish and achi powder — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the stockfish and dried fish in hot water for about 20 minutes until softened, then rinse well, pick out any bones and break into bite-size pieces.
- Season the assorted meat with the chopped onion, one crumbled stock cube and a little salt, then boil with just enough water to cover until tender, about 40 minutes, keeping the resulting stock in the pot.
- Add the stockfish, dried fish and the cleaned periwinkles to the pot and simmer everything together for another 10 minutes to build the flavor of the broth.
- Stir the palm oil into the simmering pot and let it cook for a few minutes until it melts fully into the stock.
- Mix the achi thickener with a few tablespoons of warm stock to make a smooth paste, then stir it into the pot in small amounts and simmer for about 5 minutes until the soup thickens to a hearty consistency.
- Add the finely shredded okazi leaves, the second stock cube and salt to taste, then simmer gently for 8 to 10 minutes so the leaves soften but keep their color.
- Taste and adjust the seasoning, making sure all the meat and fish are heated through, then serve the soup hot with pounded yam or fufu.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Okazi Soup take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Okazi Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Okazi Soup (Ofe Okazi).jpg by AnonymousUnknown author, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.