Ogbono Soup

Ogbono is a common soup in many states in Nigeria, but there are different ways people cook it. Here is the best ways to cook it as written by KEHINDE OLADAPO.

Out of the over forty different soups that are eaten in Nigeria, one of the most popular is Ogbono . It is one of the variety of draw soups. Ogbono soup is made with ground dry ogbono seeds (Apon in Yoruba), with considerable local variation. The grounded Ogbono seeds are used as thickner.

Ingredients:

Ogbono seeds [2 cups]

Assorted meat [1.5kg]

Dry Fish [1 medium]

Stock fish head

Crayfish [1 cup]

Fluted pumpkin [a bunch]

Okpei [1 tea spoon]

• Adalu: Beans and corn porridge

[ogiri or dawadawa.

Locust beans

Palm oil [250ml]

Salt

Pepper

Onion

Yellow Igbo garri

Ginger

How to preparation Ogbono :

Steps involved: 

Boil meat, dry fish head with spices in a pot for about 10 minutes.

Add palm oil to ground Ogbono and mix well till all seeds are soften to pounded form.

Add pepper, ginger and onion to the boiling meat and fish.

Add salt, maggi, crayfish, ginger and fluted pumpkin and boil for five minutes.

Add your ground Ogbono seeds that had been mixed with palm oil and keep steering till it blends with the boiling meat and dry fish till it becomes sticky and draws very well

Add one teaspoon of okpei steer together and leave for a minute.

Put down from fire and ready to serve. Ogbono is best eaten with Eba.

Preparing Eba

Boil some quantity of water in a pot till it boils.

Pour the hot water in a bowl and add the yellow garri until it covers the water.

Mix well with a turning stick till it is succulent.

A meal of ogbono and Eba  is best served with fruit juice or cold soft-drink.