Item7Deals Recipe for ogbono soup. Ingredients: Assorted Meat and Fish (Beef, Shaki (cow tripe), Dry Fish, Stockfish)2 handfuls Ogbono seeds3 cooking spoons red oil vegetable: frozen Spinach
(you can also use Pumpkin leaves or Bitterleaf)2 tablespoons ground crayfish Pepper and salt (To taste)1 onion2 stock/seasoning/bullion cubes before you cook Ogbono soup-Grind the Ogbono with a dry mill.-Cut the frozen spinach when it is not completely defrosted.-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.-Grind crayfish and pepper.-Boil some water and set aside. Cooking directions: Pour the palm oil into a clean dry 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. –
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 start to thicken and draw.-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. -Stir every 2-3 mins for 20 minutes; Every 3 mins 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.
Once you begin to perceive its nice flavor and aroma, add the assorted meat, fish, ground crayfish, salt, and pepper to taste. -The Ogbono may have become thicker from the cooking; add little water if too thick.-Add your bitter leaf and cook for a minute. If using pumpkin, turn off the heat, add the vegetable.-Serve with your favorite swallow, agenda, etc…
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