Ingredients for Ogbono soup
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Assorted Meat and Fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish
Ogbono Seeds
Red palm oil
Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
Ground crayfish
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Pepper and Salt (To taste)
Before you cook the Ogbono Soup:
- Grind the Ogbono with a dry mill.
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- Cut your vegetable.
- Cook the assorted meat with the stock cubes and onion.
- Grind crayfish and pepper.
- Boil some water and set aside.
Preparation of Ogbono soup
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Step 1: Pour the palm oil into a pot. Set on the stove and melt the oil at low heat. Once melted, turn off the heat and add the ground Ogbono.
Use your cooking spoon to dissolve the Ogbono in the oil.
Step 2: When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). The Ogbono start to thicken and draw.
Step 3: Keep stirring till the Ogbono has completely absorbed the meat stock.
Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water.
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Step 4: Making sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its aroma.
Step 5: Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.
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