Ogbono soup is one of Nigeria’s draw soups. The dish is made with ground dry ogbono seeds and gives off a pleasant unique flavour that excites the taste buds of the ‘local’ Nigerian.
- 1 cup of ground ogbono
- Onions (diced)
- Beef (oxtail, stew beef, tripe (shaki), kpomo (Cow Skin) or your preferred protein
- smoked fish
- 2 tablespoons of ground Crayfish
- Chicken seasonings
- Ugwu (Pumpkin leaves), bitter leaves, or Okazi and Uziza
- Half cup of palm oil.
- 1 tablespoon of Cameroun pepper or fresh raw pepper (washed and blended)
- Salt and pepper to taste
- In a small-sized pot, boil meat, kpomo and shaki, season with salt, pepper and seasoning cubes, cook till very tender. This should take from 45 minutes to about an hour, depending on how tough the meat is.
- You can make this process very fast by using a pressure cooker. Debone the smoked fish, wash, clean and add to the meat.
- Make sure once your meat is tender, there is enough stock to cook the ogbonno
- Put a saucepan on medium heat, add some diced onions, sauté for 2 minutes then add your ground ogbonno, after cooking this for 2 minutes, pour the ogbonno mix into the pot with the.
- Add crayfish and the yellow pepper or Cameroun pepper (do not cover the pot while cooking).
- Simmer and let it cook for another 7 to 10 minutes. Add chicken bouillon or cubes, if desired.
- Add more stock water if the soup is too thick.
- Just before you bring the soup to a boil, add preferred vegetable (ugwu, or bitter leaves)