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Ogbono soup is an African food also called Draw soup. It can be taken with any swallow food, most especially fufu because of the slimy nature and ogbono is most preferred than okro soup. Some people like ogbono soup with vegetable or egusi while some people with okra or plain ogbono soup. Whatever, your preference is, the recipe below will assist you making the perfect Ogbono soup.

Ogbono Soup

Ingredients

Assorted meat( shaki, beef),

fish (dry fish, stock fish),

2 handfuls ogbono seeds,

3 cooking spoons of palm oil,

Vegetable (frozen spinach, pumpkin leaves or bitter leaf,

1 handful       Crayfish                                                                                                                                                                                                                                                                                                                                         1 medium onion,                                                                                                                                                                                 1 maggi (jumbo chicken stock powder).

Before cooking

Grind the ogbono, cut the frozen spinach before its thaws completely and squeeze the water out, if it appears waterlogged. Cook the assorted meat and don’t forget to start with shaki before putting beef and add your seasoning, slice the onion into it. Grind the crayfish and pepper, boil some water in a pot or kettle jug and place aside.

Cooking Steps

Pour the palm oil into your clean cooking bowl, place on your cooking gas and allow it to heat up. Lower the heat, don’t make it fry, just heat up the palm oil. Put off the cooker, place the pot down and pour the ground ogbono. Use your cooking spoon to dissolve the ogbono in the palm oil. Make sure the ground ogbono mix well with the palm oil, then add the stock meat or fish with the water you use in the cooking of the assorted meats and fish.

Set the heat on your gas cooker, place the cooking pot on the cooker with little heat and start stirring. You will notice that the ogbono is becoming thick and drawy. Keep stirring until the stock meat or fish has completely absorbed the ogbono completely. Add a small quantity of the hot water and stir to make the ogbono absorb the water. Repeat this process until the water mixes very well with the ogbono. Cover the pot and let it cook.

Once it starts simmering, start stirring every 3 to 4 minutes for 20 minutes. Open the pot every 3minutes stir from side to side, scrap the ogbono that sticks to the base of the pot, cover, and wait for the next 3 minutes. After about 20minutes, the ogbono should have been well cooked and you will perceive the wonderful smell.

Add the assorted meat or fish, ground crayfish, salt, pepper, if you notice that the ogbono is too thick add a little bit of water and stir well, cover up to cook well together. Enjoy your ogbono soup but if you want the ogbono to be mixed with vegetable, make sure the ogbono is heated up then add the vegetable and stir well, cover the cooking pot and turn off the heat. Leave it for 5minutes and after that you are good to go. Serve and enjoy.

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