….whetting your taste bud one meal at a time
Ogbono soup is one soup I grew up eating in my house almost every week. It’s Daddy’s favorite soup and Mummy developed a likeness for this soup and makes sure she has it available for him. One thing with this soup is that you will need to have certain native ingredients to get the desired taste. My Dad use to say that Ogbono soup allows the staple slide easily because of its slippery nature🤣. Ogbono is a seed from Ugiri fruits, which comes from Ugiri trees (African bush mango tree). Ugiri fruits are edible and the seed is broken to get the Ogbono seed. Ugiri tree is found in the bush. Many people prepare Ogbono soup with okra. For me, I like mine plain. Its either Ogbono or Okro, not mixing both. But what can I say, is a choice I guess😎! I normally like adding small chopped onions when adding the vegetables. Ogbono is healthy, several studies have found that ogbono is a good source of amino acid and a good source of calcium, magnesium, potassium, iron, phosphorus, and sodium. It is also a good source of fiber, which aids digestion.
Ingredients for Ogbono Soup
• ¾ measuring cup of Ground Ogbono
• Meat (for this, I used Shaki (beef tripe).
• Fresh Fish (Mackerel)
• Dry Fish,
• 3 teaspoons of red palm oil
• ½ teaspoon of ground okpeye
• ½ teaspoon of ground uziza seed
• Some ugba (iru)
• Kale or spinach or any other vegetable of your choice.
• 1/3 measuring cups of ground crayfish
• Pepper (fresh or ground to taste)
• Salt (to taste)
• 1 & ½ medium onion
• 2 stock cubes
➢ Wash the meat into a pot, season with salt, onions and stock cubes. Then place on the stove. If you are using beef tripe with beef, cook the beef tripe until almost soft before adding the beef.
➢ Wash the stock-fish and add together with the beef to enable it to cook nicely, once its soft, bring it out to a plate and set aside.
➢ Debone the Dry fish and wash with hot water and a little salt. Then set aside.
➢ Pour the ground Ogbono in a plate (preferably stainless plate), and add the palm oil, turn and place it on top of the boiling pot of meat. The heat from the boiling pot of meat will help to dissolve or melt the Ogbono ahead of time. Once it’s melted ahead of time, there will be no seed when adding it to the pot. Once its soft and all dissolved, set aside.
➢ Cut the vegetables (I like my vegetables little and sliced thinly).
➢ Chop ½ medium onions and set aside.
➢ If you are using fresh pepper, blend and set aside.
➢ Put some water in the kettle and place on the stove. Once it’s boiled, set aside.
➢ Once the meat is done, add the dry fish and let it cook for 2minutes.
➢ Add the ground crayfish, ground uziza seed, ground okpeye, pepper, and cook for 90seconds. The aroma that comes out of these ingredients is amazing.
➢ Put the stove on a low heat and add the Ogbono. Stir until you will notice the draw and thickness.
➢ Once the Ogbono gets round the meat and the fish, add a little water from the hot water and stir consistently. You can add more water or less depending on the thickness.
➢ Once you get the desired consistency, cover the pot and cook for 4-5 minutes on medium heat. Stir the soup very well 2times before the 5mins elapse.
➢ By this time, add the ugba (iru), add back the stock-fish and the fresh fish. Then cook for 30 seconds
➢ Add water and adjust taste if necessary
➢ Add the vegetable and some the chopped onions and turn off the stove. The heat alone will cook the vegetable.
➢ Once your staple is ready, serve. You can serve with Wheat Flour, Oat Flour, Semovita, Eba, Fufu or Pounded Yam.