UZIZA AND UTAZI SOUP

REQUIREMENTS

- 1½kg Beef
- 1 small size Smoked fish
- 1 medium size Stockfish head (cooked)
- 1 small bunch Utazi leaves
- 1 small bunch Uziza leaves
- 4 medium size Fresh pepper
- 1 small Onion
- 3 medium size Cocoyam(Ede ofe)
- 2 tablespoons Crayfish (ground)
- ½ cake Okpaye (locust beans paste)
- 2 cooking-spoon Palm oil
- 2 maggi cube
- 1½ litres Water
- Salt to taste



What you do

Wash, cut and season the beef with salt, 1 maggi cube, pepper and boil till stock dries up. Add 2 cups of water, stockfish head and continue cooking till soft.Wash the fish and add.

Boil the cocoyam in a separate pot till soft, then pound to form a paste. Pick, wash and shred the leaves.Grind the Utazi leaves.

Add the ground pepper, chopped onion and cocoyam paste to the meat pot.Stir.Add the crayfish, Okpeye and 1 maggi cube, shredded Uziza and ground Utazi leaves.

Add the palm oil and stir.Continue cooking on low heat for about 10 minutes. Add salt to taste.

Serve with pounded yam or cassava fufu.

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