Oil Free Ogbono
Make no mistake about it, this oil free Ogbono Soup is simply the truth. Delicious, luscious, hearty and much more...
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 1/2 cup / serving
- 150 g/ 1 cup ground ogbono
- 3 medium red bell peppers
- 2 habanero peppers
- 2 large Onions
- 1 Dry fish cleaned and deboned optional
- 100 g Cooked Stock fish optional
- 4 - 5 cups Reserved Meat stock if using precooked meats
- 2 bouillon cubes
- 1/2 cup ground Crayfish
- 3 - 4 cups / 250 gm chopped Ugu vegetable sub with kale if in Diaspora like me
precooked Assorted meats.
- 300 g beef
- 200 g cow foot
- 200 g roasted turkey
- 100 g cow skin
When cooking without precooked meats
Wash meats and transfer to pot and bring boil, add the crayfish, salt, Bouillon powder.
While meat is cooking, coarsely blend red bel peppers, onions, and habanero pepper. Pour blend into the boiling meat.
Cook till meat is tender, then add the ground ogbono and stir. Let simmer on medium heat for about 8 minutes. Taste for seasoning and adjust accordingly.
Stir in the chopped vegetables then turn off heat. The residual heat will finish off the cooking leaving your vegetable lightly cooked and fresh.
If using already cooked meats.
Bring meat stock to boil, add crayfish, salt/ bouillon to taste.
Coarsely blend red bell peppers, onions, and habanero pepper. Pour blend into the boiling meat stock stir and add the ground Ogbono to the soup.
Let soup simmer for about 5 minutes, then add Cooked meats, dry fish and stock fish If using. Stir and let simmer for another 5 mins. Taste for seasoning and adjust accordingly.
Stir in the chopped green vegetable. Turn off Heat.
serve with swallow of choice.
The data base I use to calculate the nutritional information for my recipes didn't have the ogbono. this nutritional info included in this recipe is calculated without ogbono.