Ogbono Soup With Okro
Ogbono Soup With Okro
Ogbono Soup with Okra is a delicious and hearty traditional African dish, particularly enjoyed in Nigeria. The ground ogbono seeds act as a thickener, and when combined with okra, assorted meat, and leafy greens, it creates a rich, flavorful soup. This dish is perfect when served with fufu, pounded yam, or eba.
Equipment
- Large pot for boiling the assorted meat, fish, and cooking the soup.
- Spoon or Spatula for stirring the soup and ensuring the ogbono dissolves properly.
- Blender or mortar and pestle for grinding the ogbono seeds.
- Knife and chopping board for cutting the onions, okra, and shredding the pumpkin leaves.
- Bowl to set aside ingredients like ground ogbono, okra, and vegetables.
- Colander or Strainer for draining the pre-soaked stockfish and dry fish.
- Measuring spoons for measuring spices and seasonings accurately.
Ingredients
- Ogbono ground
- Assorted meat and fish your choice of beef, goat meat, or tripe
- Stock fish and dry fish pre-soaked and cleaned
- 1 onion chopped
- 4 tablespoons red palm oil
- 1-2 teaspoons chili pepper to taste
- 2-3 Maggi cubes or other bouillon cubes
- Salt to taste
- 1 tablespoon ground crayfish
- 1 bunch green leaves preferably pumpkin leaves, washed and shredded
- 1 cup okro thinly sliced
Instructions
Prepare Ingredients:
- Grind the ogbono seeds and set aside.Thinly slice the okra and shred the pumpkin leaves. Set both aside.Clean and boil the assorted meat, stock fish, and dry fish with chopped onions, seasoning with salt and Maggi cubes. Set the stock aside once the meat and fish are fully cooked.
Heat the Oil:
- In a separate pot, heat the red palm oil over low heat for about 2 minutes. Be careful not to overheat the oil.
Add Ogbono:
- Add the ground ogbono to the heated oil, stirring continuously until it is well dissolved into the oil.
Incorporate Meat and Stock:
- Once the ogbono is fully dissolved, add the cooked assorted meat, fish, and the stock. Stir well to combine.Add ground crayfish and chili pepper. Cover the pot and let it simmer for about 5-7 minutes, stirring occasionally to ensure the soup draws (becomes thick and stretchy).
Add Okra and Vegetables:
- After the soup has thickened, add the sliced okra and shredded pumpkin leaves. Simmer for another 3 minutes, just until the vegetables are cooked but still vibrant.
Final Adjustments:
- Taste and adjust seasoning with more salt or Maggi cubes if necessary. Stir the soup one final time and remove it from the heat.
Serve:
- Serve hot with fufu, eba, or pounded yam.
Notes
- You can substitute pumpkin leaves with spinach or other leafy greens if pumpkin leaves are unavailable.
- If you prefer a spicier dish, adjust the amount of chili pepper to suit your taste.
- Be careful not to overcook the vegetables to maintain their vibrant color and nutritional value.
Nutrition
Calories: 327kcalCarbohydrates: 28gFat: 4.8gSaturated Fat: 3gCholesterol: 75mgSodium: 85mgFiber: 4.9gSugar: 7gVitamin A: 31IUVitamin C: 54mgCalcium: 8mgIron: 8mg
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