Okazi Soup

Okazi Soup is a proud delicacy from the Efik, Ibibio, and Igbo communities of Southern Nigeria, deeply respected for its robust flavor, its satisfying thickness, and the unmistakable character of the okazi leaf itself. At Taba-Ife, we prepare this treasured soup with the authenticity and care that honors its rich cultural roots.

The star of this dish is the okazi leaf — a tough, fibrous wild vegetable with a bold, slightly bitter flavor that is unlike any other green used in Nigerian cooking. Our okazi leaves are carefully sourced, finely shredded to just the right texture, and slow-cooked to soften beautifully while retaining their distinctive taste and deep green color. In many preparations, waterleaf is added alongside the okazi to create a fuller, more luscious body in the soup — and at Taba-Ife, we follow that same time-honored tradition.

The base is built on rich red palm oil, bloomed with ground crayfish, ogiri (locust beans), and a deeply seasoned blend of traditional spices that fill the pot with warmth and complexity. The soup is thickened naturally, resulting in a hearty, satisfying consistency that clings beautifully to every swallow.

Generously filled with tender beef, goat meat, ponmo, stockfish, periwinkle, and dried fish, our Okazi Soup is a complete meal in every sense — rich in protein, bold in flavor, and deeply rooted in the very best of Southern Nigerian culinary tradition. Every bowl is a celebration of heritage, cooked slowly and served with pride.

Served with your choice of swallow — pounded yam, eba, fufu, or wheat — for the most authentic and fulfilling experience.