Ukazi soup is popularly known in the eastern part of Nigeria especially in Abia State particularly amongst the Ngwa and Umuahia people. The Ukazi leaf is the same leaf known as Afang amongst the Efik and Ibibio people. Â
This sumptuous soup is prepared with a thickener  (ofo, ukpo or achi) and with or without egusi.
The ukazi soup, when prepared for big occasions, will usually have achara (not sure of the English name) and mgbam (egusi balls). Â See a picture of Achara attached below:
 Let’s get into my recipe using egusi and achi.
Ingredients
- Meat
- Ukazi leaves
- Palm oil
- Stockfish
- Dry fish
- Crayfish
- Onion
- Achi(thickener)
- Dry pepper
- Pomo
- Egusi(optional)
- Seasoning cubes
- Salt to taste
Instructions
 Wash, season and boil your meat with stockfish for about 20minutes (depending on the type of meat).
Add palm oil and cover to boil.
While the soup is boiling, add your blended egusi( Remember it is optional) then stir and allow to cook.
Add your blended achi( for thickening ) crayfish, dry fish, Â pepper and seasoning cubes. Cover the pot and leave to cook on high heat till it is well cooked. You can add more water if you feel that the soup is too thick.
Stir and taste for salt. Then do the necessary adjustment.Â
Lastly, add your washed and sliced okazi leaves, stir and boil for a minute then turn off your cooking burner.
Serve with any swallow of your choice.
That’s exactly how I prepare Ukazi soup and if you have any comment or questions, please drop them in the comment section below.
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