OGBONO SOUP
Ogbono soup is mainly a delicacy of the south east, but it has won it way to the kitchen of other ethnic in Nigeria and diaspora. The main ingredient in ogbono soup is the ogbono seed (Irvingia nuts) which makes the soup draw and slimy. I have heard people saying they don't like Okra soup,ogbono soup is a very good substitute. Let's get to the business of the day.
HOW TO MAKE OGBONO SOUP.
INGREDIENTS.
Ogbono seed (grounded) 1 cup.
Cow or goat meat 400 grams
Pumpkin leaves (ugwu) 1 small bunch (sliced)
Fresh pepper 4-5 pieces.
Palm oil 1 cup.
Crayfish (grounded) 2 tablespoons.
Dry fish (optional).
Stock fish 1 big head.
Knorr Seasoning cubes 3 cubes.
Salt 1 and half teaspoon
DIRECTION TO COOK.
1. Wash the meat and stock fish, put inside a pot, add one (1) seasoning cube, little salt and cook for 15 minutes. After fifteen minutes remove from fire and set aside.
2. Grind the fresh peppers. Cut the Cooked stock fish into smaller bits and put aside.
3. Pour the palm oil inside a pot and let it melt. DO NOT HEAT UP THE OIL. After melting the oil, add the ogbono and stir to dissolve every lumps inside. Add small stock(cooked meat water) and put on a low heat fire.
4. After a minute or two, it will start to thicken. Stir thoroughly and add more liquid stock if it is too thick. By this time, you should add the grounded pepper, seasoning cubes, salt and dry fish (if available). Also go ahead and add the stock fish and meat. Stir to prevent burning.
5. Cook for 10-12 minutes on low heat, stirring it between the interval of 2-3 minutes. Add liquid stock if it is too thick. You can also add hot water if the liquid stock is not enough.
6. After ten minutes, add the pumpkin leaves and stir. Cook for another 2 minutes and taste for salt.If you like what you tasted (you must even like it), then you have done a good job. Remove from heat and serve with fufu, eba, Semo (my favourite) or wheat.
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| Ogbono soup. Photo credit: JFU |
Ogbono soup is mainly a delicacy of the south east, but it has won it way to the kitchen of other ethnic in Nigeria and diaspora. The main ingredient in ogbono soup is the ogbono seed (Irvingia nuts) which makes the soup draw and slimy. I have heard people saying they don't like Okra soup,ogbono soup is a very good substitute. Let's get to the business of the day.
HOW TO MAKE OGBONO SOUP.
INGREDIENTS.
Ogbono seed (grounded) 1 cup.
Cow or goat meat 400 grams
Pumpkin leaves (ugwu) 1 small bunch (sliced)
Fresh pepper 4-5 pieces.
 |
| Irvingia nuts. Photo credit: JFU |
Palm oil 1 cup.
Crayfish (grounded) 2 tablespoons.
Dry fish (optional).
Stock fish 1 big head.
Knorr Seasoning cubes 3 cubes.
Salt 1 and half teaspoon
DIRECTION TO COOK.
1. Wash the meat and stock fish, put inside a pot, add one (1) seasoning cube, little salt and cook for 15 minutes. After fifteen minutes remove from fire and set aside.
2. Grind the fresh peppers. Cut the Cooked stock fish into smaller bits and put aside.
3. Pour the palm oil inside a pot and let it melt. DO NOT HEAT UP THE OIL. After melting the oil, add the ogbono and stir to dissolve every lumps inside. Add small stock(cooked meat water) and put on a low heat fire.
4. After a minute or two, it will start to thicken. Stir thoroughly and add more liquid stock if it is too thick. By this time, you should add the grounded pepper, seasoning cubes, salt and dry fish (if available). Also go ahead and add the stock fish and meat. Stir to prevent burning.
5. Cook for 10-12 minutes on low heat, stirring it between the interval of 2-3 minutes. Add liquid stock if it is too thick. You can also add hot water if the liquid stock is not enough.
6. After ten minutes, add the pumpkin leaves and stir. Cook for another 2 minutes and taste for salt.If you like what you tasted (you must even like it), then you have done a good job. Remove from heat and serve with fufu, eba, Semo (my favourite) or wheat.
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