SOUP RECIPES (OGBONO SOUP)

SOUP RECIPES (OGBONO SOUP)

Ogbono Soup is also known as Draw Soup. Most people like eating  fufu with ogbono soup because of its slimy nature which helps the lumps of fufu slide down. If you don’t like Okra Soup because of the chunks of Okra, then try Ogbono Soup; you will enjoy it.
Some people like Ogbono  with vegetables  while some like it to be plain, and some will combine Ogbono and Okra together, or even fancy it with Egusi.

 

Ingredients for Ogbono Soup

• Assorted Meat and Fish: Beef, Shaki, Dry Fish, Stock Fish
• 2 handfuls Ogbono Seeds
• 1 medium onion
• 3 cooking spoons red palm oil        
  
• 1 handful crayfish
• Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
• 2 stock cubes (Maggi/Knorr)
• Pepper and Salt (To taste)

Before you cook Ogbono Soup

1.     Grind the Ogbono with a dry mill.

2.     Cook Shaki first, then add beef when almost done. If you are using assorted meat add stock cubes and onion.

3.     Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.

4.     Grind crayfish and pepper.

5.     Boil some water and set aside.

Cooking Directions for Ogbono Soup

1.     Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.

2.     Once melted, turn off the heat and add the ground Ogbono.

3.     Use your cooking spoon to dissolve the Ogbono in the oil.

4.     When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono starts to thicken and draw.

5.     Keep stirring till the Ogbono has completely absorbed the meat stock.

6.     Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that you like.

7.     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.
So what you'll do is: every 3 minutes or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.

8.     After 15-20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.

9.     Add the assorted meat and fish, ground crayfish, salt and pepper to taste. If the Ogbono become thicker from the cooking, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.

10  If you prefer your Ogbono Soup without vegetables, turn off the heat and           serve but if you like to add a vegetable then keep reading.

     11. When the contents of the pot have heated up, add the vegetable (frozen            Spinach, or pumpkin leaf). Stir very well, cover the pot and turn off the       heat.  Leave to stand for about 5 minutes.

 Serve with any Cassava fufu, Amala, Tuwo  Shinkafa, Pounded Yam and Eba (Garri)

                                                                                        

Ingredients for Ogbono Soup cooked with Okra

You can vary the quantities of Ogbono and Okra below depending on which one you want to have more of. So if you want your soup to be mainly Okra soup, you can decrease the quantity of Ogbono and increase the quantity of okra and vice versa.

• Ogbono Seeds: 2 handfuls
• Okra: 200g
• Assorted Meat and Fish: Beef, Shaki, DryFish, Stock Fish
• Palm Oil: 3 Cooking spoons
• Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
• 1 handful crayfish
• Pepper and Salt - To taste
• 1 medium size Onion
• 2 Stock cubes (Maggi/Knorr)

                                                                            

Before you cook Ogbono Soup with Okra

1.     Grind the Ogbono with a dry mill.

2.     Cut the okra fingers into tiny pieces. To achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.

3.     Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.

4.     Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.

5.     Grind crayfish and pepper.

6.     Boil some water and set aside.

Cooking Directions for Ogbono Soup with Okra

1.     Follow the  cooking directions for Ogbono Soup till Step 9.

2.     Then add the vegetables, stir very well.

3.     Add the okra and stir very well. Cover and leave to heat up very well and it is ready.

Serve with any Cassava fufu, Amala, Tuwo  Shinkafa, Pounded Yam and Eba (Garri)