Ogbono soup is a local Nigerian dish known mainly for its slimy consistency just like okra soup, though a bit thicker. The seeds of the ogbono is ground and used as a thickener. The preparation varies due to different tastes and cultures; Some people prefer their ogbono soup Plain, some others prefer it with leafy vegetables while a few others prefer adding Okra or egusi to it. Whichever way, ogbono is enjoyed due to its slimy consistency which makes ingesting morsels of swallow easy.
| Ogbono seeds |
•Prep time: 10 minutes
•Cook time: 1hr
•Total time: 1hr10minutes
Ingredients:
•1 kilo Beef meat(Cut into chunks)
•4 seasoning cubes
•1 small stock fish head
•2 cooking spoons palmoil
•Pumpkin leaves “Ugwu”, chopped
•3 tbsps Ogbono, Ground
•1 cooking spoon Crayfish, Ground
•2 yellow scotch bonnet, diced
•1 medium sized onion, diced
•1 tbsp. Salt
•7 cups water
We’d start with the Soup stock preparation
Method:
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside
2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, diced scotched bonnet & onions; Cook for 25mins.
3. Add the shredded stock fish and leave to cook for another 10mins.
4. Turn off the burner and remove the beef and fish into a bowl leaving the stock in the pot
Ogbono soup preparation:
5. Turn the
Burner back on; Add 3 cups of water, 1tsp. salt & 2 seasoning cubes.
When it starts to boil, add the ogbono & crayfish; leave to thicken
for about 10mins making sure you stir consistently so it doesn't get
burnt under.
Adding Ogbono
Adding crayfish
|
6. Add the palmoil and leave to boil for another 10mins
7. Add the cooked meat & fish which had been set aside, chopped pumpkin leaves; mix & leave to simmer for 5mins
8. Turn off the burner and serve with any form of swallow.
*Kitchen Notes:
• Ground Ogbono
is powdery but if left for a few hours, it tends to look like little
stones. Not to worry, once added to the stock, it dissolves completely
and still thickens the soup.
• Ogbono soup is best enjoyed with washed hands. Just dig into it, Don’t be shy
• You could
blend your onion & pepper for the stock preparation. Personally, I
love the flavor yellow scotch bonnet gives to my soups so I use it
often.
• Ogiri is
another flavor enhancer especially "okpei" which is used mainly for
ogbono. If you don’t have it around, you could skip adding it.
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