Ogbono Soup

I was blog trolling one saturday afternoon and came across Kitchen butterfly’s ogbono soup pictures and holy moly I could not stop thinking about Ogbono soup that day. The next day I ran to the african store and started stocking up on things I needed for this amazing dish. I was literally singing all the way through the cooking time. At this point it had occurred to me that I had not made Ogbono in a few years “what was wrong with me?” This drawy tasty goodness hadn’t stepped into my kitchen in a long time. I had to do it big. However, my idea of doing it big was to serve this with pounded yam and not until I got home that freezing sunday afternoon did I realize I had run out of both yam and yam flour so no pounded yam for me. Ah well, nothing was going to stop me. Eba it was. I sat down with a bottle of schweppes bitter lemon and enjoyed this delicious meal. Hope you enjoy making it as well. mmmm I can still taste it.
P.S: a little birdie told me that Ogbono has a secret weightloss substance. For those watching their height (lol), you may want to ask your dietitian or nutritionist.
  • 1 cup ground ogbono
  • 3 cooking spoons Palm oil
  • 5 fingers of Okro
  • Handful of bitter leaves
  • 1 table spoon of dry pepper (chilli powder)
  • 2 tablespoons of salt
  • Beef
  • shaki (tripe)
  • Pomo (cow-skin)
  • Dry fish
  • Crayfish
  • 3 maggi cubes
  • half a bulb of onion
  • 2 scotch bonnet peppers
  • 2-3 cups of water

Method

Wash the beef, tripe, cow skin and place in a pot. Season with 1 tablespoon of salt, scotch bonnet pepper, onion and 2 maggi cubes. Bring to boil till meat is tender. You may need to take out beef if it cooks before the cow skin and the tripe.

Chop Okro fingers and set aside.

In a separate pot, heat up 2 cooking spoons of palm oil on low heat and and pour in the grounded ogbono and melt in the pot on low heat. Continually stir until completely melted.

In the pot of meat still cooking, ensure there is enough water, pour in your fish, crayfish and the rest of your seasoning.

Pour in the rest of your palm oil, your bitter leaves and the chopped okro.

Do not cover the pot at this point as that would break the resilience of the okro and make it less drawy.

Add the melted ogbono slowly into the pot of meat so it doesn’t splash on you and stir in.

Allow to simmer for 2-3 minutes on low heat without covering the pot.

Serve with Eba(Garri), Pounded yam or semovita or any carbohydrate of your choice.

ogbono

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