Ogbono soup or Ofe Ogbono as it is called by the Igbos in Nigeria is a delicious Soup that is similar to Okro/Okra soup because of its viscosity. In fact Nigerians almost always include it when cooking Okro/Okra Soup. It happens to be my favorite soup so bear with me if I am partial with this post.
Well maybe it’s because ‘draw soup’ has always been my favorite. Okro, Ewedu and the likes.
Call me weird if you want, but it’s the ‘draw’ ( the sticky, viscous or slimy nature) that catches the fancy of my taste buds. And that’s exactly what puts off the people who don’t love it.
So I totally get how people love fish and I don’t.
If you are one of those that don’t like ogbono, give this recipe a try and if you still hate it, I will assume it’s the the viscosity and not the taste then I will believe ogbono is totally not your thing. If you are sitting on the fence and are indifferent to ogbono. I tell you this particular recipe will convert you 😋 because Mr K was totally indifferent to Ogbono until he tasted my version.
But seriously this is so finger licking delicious.
There are three different ways to cook ogbono; The boiling method, The frying method and the oil free method.
Let’s get to the kitchen. Shall we?
Prep Time: 10 mins Yield: 8 qt pot of soup
Cook Time: 25mins
- 100g dry milled ogbono
- 1 Tbsp dry milled cameroon pepper or 2 scotch bonnet peppers finely chopped.
- 600g cow feet cooked
- 500g stock fish cooked
- 800g smoked turkey cooked
- Meat stock
- 1/2 cup coarsely ground crayfish
- 1 medium sized onion finely chopped (optional)
- 400g Ugu leaves washed and chopped (or any vegetable of choice. I used kale leaves)
- 1½ cup palm oil
- Salt to taste.
Option 1: If your meats are not fully cooked.
- Bring meats to boil, add crayfish and pour in palm oil. If you are using the dry pepper add it in now. If you are using the fresh pepper hold on.
- Then add the ground ogbono and stir.
- After about 2 minutes you will notice the ogbono thicken the soup. If it is too thick, add water to your desired consistency.
- Taste for seasoning and adjust accordingly.
- Allow ogbono cook for about 15-20 minutes on low heat while stirring at close intervals to prevent burning.
- Add the chopped onions and fresh pepper, allow simmer for about a minute, then add your kale leaves.
- Stir in the kale and Turn off the heat.
Ogbono soup; the processOption 2: If the meats are fully cooked.
- Pour the meat stock and palm oil into a pot and bring to boil.
- Add crayfish and Ogbono.
- Simmer on low heat for about 15 minutes while stirring at close intervals.
- Taste for seasoning and adjust if necessary.
- Add the chopped onions ad fresh pepper, then spoon in the cooked meats and stock fish.
- Allow to simmer for about a minute, then add in the chopped vegetables.
- Stir and turn off heat.
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