Ogbono Soup Recipe

Ingredients

Ogbono seeds-ground

Goat Meat (use any kind)

Stock fish

Dry fish

Crayfish fish

Ogili (optional)

Onions

Stock cubes

Palm oil

Peppers (red & yellow scotch bonnet and Sombo/bawa)

Uziza

PREPARATION

Wash, season and boil your meat and stock fish together till tender and set aside.

Blend the peppers coarsely and set aside.

Wash and debone  the dry fish and set aside.

Put the ground ogbono in a bowl(not plastic) and set aside

Put a pot on medium heat and add some palm oil.

When hot add the finely minced onions to the palm oil and almost immediately pour some of the hot oil into the bowl of ogbono.

This will dissolve the ogbono completely so that there are no lumps when you add it to the soup.

Set the ogbono aside while you return the pot with the remaining oil to the fire.

Pour the Beef broth, beef,stockfish and dry fish into the pot.

Add the blended pepper mix(I like my ogbono hot), ogili and stock cubes and stir together. Taste for seasoning  and cover the pot.

Cook till the content of the pot comes to a rolling boil.

Add the dissolved ogbono and crayfish.

Stir the soup.

Allow to cook for about 15 mins while stirring occasionally.

Taste for seasoning and add some more broth or water if the soup is too thick.

Add the Uziza and any other kind of vegetable you want to use.

Cook for another two minutes and turn off the heat.

Serve with any swallow of your choice and be proud of yourself.

Recipe by Ify’s Kitchen