Ogbono soup is a very popular soup recipe in Nigeria that is prepared using grounded ogbono seeds.
Personally, I can say that ogbono soup can be eaten with almost all the swallow recipes with have in Nigeria such as Pounded Yam, Amala, Tuwon shinkafa, Tuwon Masara etc.
When reading through, you will notice that I did not put a quantity on the beef and that is because quantity all depends on you.
There is this controversy that onions should not be added to ogbono soup as it makes it lose its resilience. Personally, after much trial, I can say that it all depends on whether you got the good ogbono seed from the market. Because when you buy the good ogbono, it will not matter if you add onion to your soup.
You can add more assorted than I have to your own pot of soup.
Also, there are different types of vegetables you can add to ogbono soup but bitter leaves and ugu leaves are commonly used.
Here is a post on how to wash bitter leaves you can read through.
So, let’s begin cooking.
INGREDIENTS
- 1/2 cup of grounded ogbono
- Beef
- Stock fish
- 1 large kpomo
- 1 handful of washed bitter leaf
- 8 pieces of habanero pepper
- 1 small size onion
- 1 tbsp of grounded crayfish
- I tsp of grounded locust beans
- 1 cooking spoon of palm oil
- 4 seasoning cubes
- Salt
OGBONO SOUP RECIPE PREPARATION
First, is to wash the pieces of meat well and add to a pot.
Set the pot on heat and add enough water to it. Then add a seasoning cube and salt, cover the pot and allow to cook.
Now turn the stock fish in a bowl, add water to it and set aside for 5 minutes. (This will help to remove particles attached to it)
After that, wash you kpomo well and scrape if necessary or you can use an iron sponge instead.
When you are done washing, cut the kpomo into small sizes and wash it again then pack it into a plate.
Next, you pack the stock fish out of the water it’s been soaked and wash it well to remove all the unnecessary particles.
Now turn the washed stock fish and kpomo into the pot of meat on heat. Mix and cover the pot to cook till the beef is soft.
Now you can wash and blend or pound the pepper and onion.
When the meat is cooked, set it off the heat.
Now add the palm oil to an empty pot and heat it a bit.
Note : Do not let it get smoking hot though.
Then you can add the blended or pounded pepper to the pot and allow boil for 5 minutes.
Then add the cooked assorted in the pot and also turn in the broth.
Then add a little more water to the pot, mix and allow to boil very well.
Note: So the palm oil can be well mixed.
When it has boiled, then you add the grounded crayfish, locust beans, seasoning cubes, and a little more salt.
Then mix and allow to boil a bit more for the seasoning to completely dissolve.
Now add the grounded ogbono bit by bit as you stir.
When you are done adding, stir it a bit more till it’s dissolved without lumps in the soup.
Then you can add your wash bitter leaves or other leaves of choice to the soup and stir.
When you are done stirring allow to cook for 3 minutes before you off the heat.
Note: Leave the pot open while it cooks.
And finally, you are done.
You can serve your soup with any swallow of choice. I served mine with Tuwon Masara.
