Okazi Soup

Ingredients

·         1-2 pounds of turkey or ox tails, or goat or neck bones (You could use combinations of meat if you like)

·         1/2 large onion chopped

·         4 Maggie cubes or 2 tablespoons bouillon

·         1/2 pound smoked fish (If you choose)

·         1/2 cup crayfish

·         1-2 serving spoons of red palm oil

·         5 cups okazi leaves

·         6 cups fresh spinach

·         salt to taste

·         red pepper to taste

Instructions

1.    Soak the dried okazi leaves for about 10 minutes or more, wash and drain the water.

2.    In large pot boil meat of your choice, season with salt, red pepper, Maggie cubes, and onions until tender (approximately 20-40 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Reserve the stock

3.    Add in the crayfish and simmer about 5 to 10 minutes

4.    In a large pot combine all the meat and smoked fish with about 1- 2 cups of the stock.

5.    If using smoked fish, pick out the bones and cut it chunks, add to the pot of meat. Cook for about 3-5 minutes.

6.    Pulse the okazi leaves in a blender or food processor with a little bit of water to make it pliable.

7.    Chop the fresh spinach.

8.    Add the okazi leaves to the pot, stir and simmer for 3 to 5 minutes, then include the spinach and simmer for 5 to 10 minutes more

9.    Add palm oil to the mixture and simmer for 5 minutes

10. Serve warm with fufu (wheat or white)  “mmmmmmm delicious!”