Ogbono Soup
Ogbono soup is one of the natives' soups of Nigerians, mostly in the eastern part of the country. Although, It is also referred to as 'Draw soup' because of its thick and slippery texture.
Ingredients
- 50 grams Ogbono seed
- 2 tablespoon Locust Beans (Iru)
- 2 big Redball Pepper
- 1-2 Scotch bonnet pepper (atarodo)
- 2 small Onions
- ½ cup Palm oil
- Cow meat, Goat meat, Turkey, Chicken (choose your choice)
- Cow skin (Ponmo)
- Stock Fish
- 2 tablespoon grounded crayfish
- handful Fresh Ugwu, Fresh Spinach or Uziza Leaves
Instructions
- The first thing to do is to wash and season your meat and stockfish with seasoning cubes, salt, onions, minced garlic and ginger, curry, and thyme. Add water to cook until they're soft and tender.
- Blend together the red-ball pepper, Scotch bonnet pepper, and Onions together.
- When the meat is soft and tender, add the blended ingredients and the palm oil. Give it a good stir, cover, and allow to cook for about 5 minutes.
- Then add the seasonings, salt, grounded crayfish, minced locust beans, then cover to cook for another 4-5 minutes so that everything will get incorporated. (taste before adding the salt and the seasoning since we've initially added some to the meat. If the need be then add more)
- Add the Ogbono seed, stir so that it will evenly distributed.
- On low heat, allow to cook for 8-10 minutes, by now you should have draw Ogbono soup and note, the longer it remains on low heat, the tastier it becomes.
- And finally, add your preferred vegetable or you may want to leave it plain. Stir and leave for another 2-3 minutes.
- Yah! Ogbono soup is ready!
- Eat with any swallow of your choice: Pounded yam, Fufu, Semolina, Eba, Amala, and so on.