UZIZA delicacy originated from South Eastern region of Nigeria, but it is eaten all over the country because of the great taste. Kitchen Africa visited a popular restaurant called “Long Throat” in Apapa area of Lagos where the operator, Mrs Ngozi Ekwueme, who is a caterer, gave an insight into how Uziza is prepared for customers.
Mrs Ekwueme, from Imo State, said Uziza is her best soup and that two big pots of Uziza do not last up to three hours before they are exhausted because of the high patronage. Today, we bring you Uziza soup prepared live from Madam Ekwueme’s kitchen.
Meat (goat meat or as desired)
1 Big dry fish ( preferably catfish)
Stock fish as desired
I bulb of Onion
Ghana Pepper (3 pieces)
2 table spoons of Chilli pepper
2 tablespoons of ground Achi (thickener)
1/2 cup of ground Crayfish
Handful of Iru or Ogiri(locust Beans)
2 Cooking spoon of Palm Oil
2 Season Cubes
2 bunches Uziza leaves (sliced)
Wash meat and stock fish into a cooking pot and season with onion, salt and cube seasoning.
Add a small cup of water and cover it to steam on stove for 20 minutes for the stock to come out.
Add quantity of water that will be enough for the quantity you want and cook for one hour
Add washed dry fish, chili pepper, crayfish and Ghana pepper that have been grounded together and Iru (Locust beans). Cover it and leave to cook for 30minutes.
Add Achi (thickener) and cover for 10 -15minutes
Add salt to taste
Add already sliced and washed Uziza leaves and stir. Do not cover or leave for more than two minutes. If not, the soup will change colour. There you are! Uzizza soup is ready.
Best served with Eba, Fufu, starch, pounded yam or anything you prefer. You cannot resist the taste.
By its nature, Uziza is spicy and aromatic and research has shown that it is a natural antioxidant. It acts as anti-inflammatory, anti-cancer, etc. It can help to lower body’s cholesterol levels and contains mainly vitamins A, C, E, K, niacin and carotene; and traces of minerals such as iron, calcium, phosphorous.