Ogbono soup is a tasty Nigerian soup which is easy to make. it’s also very easy to get this soup totally wrong. Now the unique thing about ogbono soup is the taste and the viscosity (ability for the soup to “draw”) of the dish.
This unique viscosity could easily be lost if ogbono soup isn’t prepared the right way especially if you use the wrong seed or the fried version as shown in my earlier post on ogbono. The fruit from which ogbono seeds is gotten from is known as the African bush mango “Irvingia gabonensis “, a tasty round fruit which is quite similar to the regular mango with a slight difference in taste and shape.
Watch How Its Made Here (1 min +)
Ingredients:::
Ogbono Soup (Easy way to make it draw)
By Dobbys Signature
A perfect soup for the family. Perfect when served with any “swallow” of your choice.
Prep time: 00:30
Cook time: 00:45
Total time: 01:15
Yield: 8 Servings
Region: Nigeria
Ingredients:
10 chunks Beef
6 Pomo
5 sharki (Tripe)
1 stockfish
2 fresh pepper
1/2 cup crayfish (whole/ground)
1 ogbono seeds
1 ogiri okpei
1 cup palm oil
2 seasoning cubes
1 bunch Pumpkin leaves (rinsed)
Salt to taste
Instructions:
- View the steps Below
Calories per serving: 0
Fat per serving: 0
Fat per serving: 0
Directions:::
Step 1: The first step is to place the ogbono in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth grind the Ogbono into fine powder. it’s not unusual for the ground ogbono if left for a few hours to begin to clump. Not to worry, once added to the stock, it dissolves completely and still thickens the soup.
Step 2: Wash the pumpkin leaves (Ugu) with salt water to kill the germs and rinse with clean water. Chop the leaves and set aside
Step 3: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of beef, sharki, pomo and Stock fish. Rinse everything and place in an empty pot. Add just enough water to cover the content of the pot. Cook on medium heat for about 15 minutes. Add the salt to taste then cook for another 5 minutes. Turn off the burner and set aside.
Step 4: Dissolve the ogiri okpei in water and set this aside. Pour the palm oil into an empty pot and add the pepper puree. Stir fry for about 3 minutes before adding the cooked soup stock. Leave to boil for about 5 minutes then add the ogbono. Cover the pot and leave to cook for about 10 minutes.
Step 5: During this period, the ogbono would dissolve and become very viscous thereby making the soup draw. At this point, you can add extra water to loosen it a little and increase the level of the soup. Add crushed seasoning, dissolved ogiri, salt to taste, crayfish and stir.
Step 6: Leave to cook for 10 minutes before adding the chopped green vegetable. Leave to simmer for 3 minutes before turning off the burner. Serve with your favorite ”
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