Cookbook:Nigerian Ogbono Soup with Okra
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Nigerian Ogbono Soup with Okra | |
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Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Ogbono seeds, which come from a plant known as the wild African bush mango, are common seeds in Nigeria. They are frequently used to make ogbono soup, also known as draw soup, which is a thick, sticky soup. Depending on the person's preference, the seeds may be cooked with okra, just the ogbono alone, and/or a few vegetables
Ingredients[edit | edit source]
- Meat, in pieces
- Stockfish
- Ponmo, in pieces
- Onion
- Peppers
- Stock cubes
- Salt
- Water
- Ground crayfish
- Ogbono seeds, ground
- Palm oil
- Okra, cleaned and diced
- Uziza leaves, finely chopped
Procedure[edit | edit source]
- Wash the meat, stockfish, and ponmo. Transfer them to a pot with onions, pepper, stock cubes, and a little salt. Cook for 10 minutes.
- Add 1 cup water to the meat, and bring it to a boil. Stir in ground crayfish, and let the mixture cook for a few minutes.
- Combine the ground ogbono with 2 tbsp palm oil to make a smooth paste. Mix this into the stew, and simmer for 10 minutes, adding more water as necessary to make a soup.
- Stir in 2 tbsp palm oil and the okra. Simmer for 5–10 minutes.
- Mix in the uziza leaves, and simmer for 5 minutes.
- Taste the soup for seasonings, and adjust as needed.
- Remove soup from the heat, and serve hot.
Notes, tips, and variations[edit | edit source]
- If you don't have a blender or mill to grind the ogbono seeds, you can also grind them at the market or use a mortar to pound them into a paste. To make it easier, some people mix crayfish and ogbono seeds.
- If uziza leaf is unavailable where you live, bitter leaf or Nigerian pumpkin leaves (ugwu) can be used in its place.