My Nigerian Tummy; Ogbono Soup

 

Hello again.

My kitchen activities have been majorly interrupted in these past days. I’ve had so many things on my hands – designing my website(never knew I could do that!), drawing up business plans, having meetings with my lawyers, I’m just really stretched! It’s all for good anyway, I’ll be making a big reveal when all the plans are put together.

Okay, to the business of today. I’m not sure how many of you are familiar with Nigerian soups but if you are, you’d know that Ogbono(Igbo name) or Apon(Yoruba name) soup is one of the favorites. Ogbono is the seed of the African/Wild mango but its ground to a powdery form before it can be used for the soup. It’s commonly called draw soup because of it’s stretchy characteristics.

Here’s the recipe below:

  • Palm oil (1 cup)
  • Ground Habanero peppers(to taste)
  • Dry Fish/Fish/Meat/Snails
  • Stock Cubes (I used 2 Maggi Chicken cubes)
  • Ogbono Powder (3/4 cup)
  • Crayfish (3 tsp)
  • Red onion (half, chopped)
  • Bitterleaf/Water leaves/Pumpkin Leaves/Spinach [All thoroughly washed and chopped] (100g)
  • Periwinkles (optional)
  • Salt to taste

Note: when using bitter leaves, endeavor to properly wash and squeeze to remove the bitter taste. You can put it in boiling water for 3 minutes, and then wash out in cool water. You don’t want your soup to be a struggle to eat.

Procedure:

Heat the palm oil in your saucepan, and add the onions, stirring until they get soft.

Add your ground pepper and let fry till it mixes with the oil, then put in your fish/snails/parboiled meat, stock cubes, and stir till all ingredients are well combined. Add about 3 cups of water and cover to boil.

When it’s fully boiling, pour in the Ogbono powder slowly in a circular motion so it doesn’t form a clump on one spot, then stir properly and leave to boil. Don’t cover the pot after the Ogbono has been put in, as it reduces its stretchy ability. Once the soup starts to thicken, you can add your crayfish powder, periwinkles, salt and leaves. Leave for about a minute, then turn of the heat.

Serves 5 – 6.

Enjoy with semovita or any “swallow” of your choice!

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Author: Yv

I have a passion for so many things- cooking, writing, reading, travelling, learning; but I think, I drove myself to creating a blog because I love talking very much. I have a lot of things to share too, so stay glued and tuned!

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