I will file this under comfort food. Slightly spicy, light delicious, something you snuggle up in bed on a cold day to eat.
Utazi is a beautiful aromatic herb and i love the fragrance and the bitterness of it.
I wanted to make a okra pepper soup and i thought it would taste great to pair the heat of the pepper with utazi.
Recipe
Ingredients
- 250g Cod Fish (You can use any fish of your choice)
- 2 Large carbs
- 2 snails
- 1/2 cup small shrimps
- 2 tsp of peppersoup spice
- 1/2 tbsp cayenne pepper
- 5 Medium sized Okra
- 2 green scotch bonnet
- 2 yellow scotch bonnet
- 5 Utazi leaves
- 1 (4cups) litre water
- 2 chicken bouillon cubes
- Salt to taste
- 1 tsp Achi powder (optional)
Instructions
- Clean and cut your fish into sizes you like. Clean up the rest of your seafood and the snails.
- Clean your okra, peppers and utazi
- Cut the okra and the peppers into slices
- Cut your Utazi into thin slices.
- Put your fish and snail in a pot, add the pepper soup spice, cayenne pepper, salt, bouillon cubes, with two cups of water. Add half of your pepper slices
- Cook with lid on, on medium heat till the fish is cooked. Give the snail at least 5 mins headstart before you add the fish.
- When the fish and snail is cooked add the rest water, bring to a simmer. If you are using achi, add it now.
- Add your crabs, and the okra. Cook for 3 mins then add the shrimps, utazi and rest peppers. Cook for an additional 3 mins and take it off the heat.
Now serve and tuck in!!!!
Look how gorgeous
I’m sure you meant Uziza, the aromatic spicy leaves. Utazi is the bitter leaf mainly used for Nkwobi and isiewu
I meant Utazi, though bitter, it’s aromatic. I would not mistake it with Uziza. I grow both and love the individual flavours they bring to recipes.
This is an Utazi recipe, not Uziza, there is no mix-up. I mentioned that wanted to pair the heat from the pepper with the aromatic bitterness of Utazi.
Thanks for asking.