Nigerian Ogbono Soup

Nigerian Ogbono Soup

Ogbono is a traditional Nigerian soup made with a combination of ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and assorted meat and fish such as beef, tripe, shrimp, and crayfish.

The ingredients are simmered in an uncovered pot until fully tender, and the soup is then traditionally served hot with fufu, because the soup’s slimy consistency helps the lumps of fufu slide down. 

Ogbono has many versions, so it can also be made without vegetables

 

 

RECIPE INGREDIENTS

Assorted meats (Ponmo, Shaki, Bokoto, Beef, Goat meat and Offals (internal organs) are ideal)

1 Cup Ogbono Seeds

2 Cooking Spoons Palm Oil

Ugu Leaves

Efinrin/ Basil leaves (Optional)

3 Tablespoons Ground Crayfish

1/2 Cup Smoked/ Raw King Prawns(optional)

Smoked Catfish

Dried Stockfish

1 or 2 Scotch Bonnet/ Ata Rodo (Optional)

1 Red Onion chopped

Tablespoon Cayenne Pepper (Atagungun)

Two Knorr cubes and 1 Maggi crayfish

2 Tablespoons Iru (Locust Beans)

Salt to taste

 

 

HOW TO PREPARE NIGERIAN OGBONO SOUP

Select and wash the Ugu leaves with hot water to rid if of dirt.

In case you are using dry Basil leaves/Efinrin, soak in hot water for 5 minutes to soften and remove all traces of dirt

Wash all the meats thoroughly to rid them of blood and dirt.

Then, set a big pot on a hob on low heat, add in the tougher meats, in this case, the Shaki, Cow leg and Ponmo, add the sliced onions, water and salt to taste.

Cover and let it simmer on low heat for 20 minutes. This helps to release the meats’ natural juices. Boil Fuku (cow lungs) separately.

After twenty minutes, turn up the heat to medium, add more water to cover the meats, cover and let this cook till tender, not soft, just tender. This should take around half an hour.

When it’s tender, add the softer meats. Also add the stock fish, continue to cook till meats are soft

Now, add the cooked offals (optional) and smoked catfish when the meats are cooked

After 5-6 minutes, take out the stockfish and shred to smaller pieces, now add the chopped pepper

Now add the ground pepper, Iru, ground crayfish, both the raw and smoked king prawns.

Now add the palm oil, cook for another 3-5 minutes to allow the palm oil melt further and be well combined with the meats

Then, add the Ogbono gradually, stir till fully dissolved ( the Soup should begin to draw at this time)

Combine thoroughly and leave to cook for at least 15 minutes, stir occasionally.

Now add the washed Ugu leaves, turn the heat to low at this time. Stir and combine.

Now add the Basil leaves/ Efinrin, let it cook for 3-5 minutes, then switch off the heat and let the soup simmer with the residual heat

Add more stock/water if you find the consistency too thick (I added a cup of water, 250ml)and let it continue to simmer

 

HERE ARE SOME NIGERIAN RECIPES

NIGERIAN EFO RIRO RECIPE

NIGERIAN AMALA AND EWEDU SOUP

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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Nigerian Ogbono Soup

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 5 grams fat

Ingredients

Assorted meats (Ponmo, Shaki, Bokoto, Beef)
1 Cup Ogbono Seeds
2 Cooking Spoons Palm Oil
Ugu Leaves
Efinrin/ Basil leaves (Optional)
3 Tablespoons Ground Crayfish
1/2 Cup Smoked/ Raw King Prawns(optional)
Smoked Catfish
Dried Stockfish
1 or 2 Scotch Bonnet/ Ata Rodo (Optional)
1 Red Onion chopped
Tablespoon Cayenne Pepper (Atagungun)
Two Knorr cubes and 1 Maggi crayfish
2 Tablespoons Iru (Locust Beans)
Salt to taste

Instructions

• Select and wash the Ugu leaves with hot water to rid if of dirt.
• In case you are using dry Basil leaves/Efinrin, soak in hot water for 5 minutes to soften and remove all traces of dirt
• Wash all the meats thoroughly to rid them of blood and dirt.
• Then, set a big pot on a hob on low heat, add in the tougher meats, in this case, the Shaki, Cow leg and Ponmo, add the sliced onions, water and salt to taste.
• Cover and let it simmer on low heat for 20 minutes. This helps to release the meats’ natural juices. Boil Fuku (cow lungs) separately.
• After twenty minutes, turn up the heat to medium, add more water to cover the meats, cover and let this cook till tender, not soft, just tender. This should take around half an hour.
• When it’s tender, add the softer meats. Also add the stock fish, continue to cook till meats are soft
• Now, add the cooked offals (optional) and smoked catfish when the meats are cooked
• After 5-6 minutes, take out the stockfish and shred to smaller pieces, now add the chopped pepper
• Now add the ground pepper, Iru, ground crayfish, both the raw and smoked king prawns.
• Now add the palm oil, cook for another 3-5 minutes to allow the palm oil melt further and be well combined with the meats
• Then, add the Ogbono gradually, stir till fully dissolved ( the Soup should begin to draw at this time)
• Combine thoroughly and leave to cook for at least 15 minutes, stir occasionally.
• Now add the washed Ugu leaves, turn the heat to low at this time. Stir and combine.
• Now add the Basil leaves/ Efinrin, let it cook for 3-5 minutes, then switch off the heat and let the soup simmer with the residual heat
• Add more stock/water if you find the consistency too thick (I added a cup of water, 250ml)and let it continue to simmer

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