Thursday, 30 May 2013

How to Prepare Ogbono Soup with Pumpkin leaves

Ogbono soup is a local Nigerian dish known mainly for its slimy consistency just like okra soup, though a bit thicker. The seeds of the ogbono is ground and used as a thickener. The preparation varies due to different tastes and cultures; Some people prefer their ogbono soup Plain, some others prefer it with leafy vegetables while a few others prefer adding Okra or egusi to it. Whichever way, ogbono is enjoyed due to its slimy consistency which makes ingesting morsels of swallow easy. 
The Ogbono seed also known locally as Ugiri or Apon (Irvingia gabonensis) is gotten from the nut of the African wild mango. It's believed to help in weight loss and also lowering cholesterol levels in the body. Some people have also started selling it in capsules. 
Ogbono seeds
Ogbono Soup Recipe
•Prep time:  10 minutes 
•Cook time: 1hr 
•Total time: 1hr10minutes 

Ingredients: 
•1 small stock fish head 
•2 cooking spoons palmoil 
•Pumpkin leaves “Ugwu”, chopped
•3 tbsps Ogbono, Ground
•1 cooking spoon Crayfish, Ground
•2 yellow scotch bonnet, diced 
•1 medium sized onion, diced - Optional
•1 tbsp. Salt 
•7 cups water 

We’d start with the Soup stock preparation 

Method:
1. Soak the Stock fish in hot water for 10mins and rinse with cold water. Shred it with your fingers and set aside 

2. Place the chunks of beef meat in a medium sized pot and add 4 cups of water. Season with 2 seasoning cubes, 1 tsp. salt, diced scotched bonnet & onions; Cook for 25mins. 

3. Add the shredded stock fish and leave to cook for another 10mins. 

4. Turn off the burner and remove the beef and fish into a bowl leaving the stock in the pot 

Ogbono soup preparation (Method 1): 
 5. Turn the Burner back on; Add 3 cups of water, 1tsp. salt & 2 seasoning cubes. When it starts to boil, add the ogbono & crayfish; leave to thicken for about 10mins making sure you stir consistently so it doesn't get burnt under. 
Adding Ogbono 
Adding crayfish 
6. Add the palmoil and leave to boil for another 10mins 

7. Add the cooked meat & fish which had been set aside, chopped pumpkin leaves; mix & leave to simmer for 5mins



Ogbono soup preparation (Method 2): 
 The fastest way to prepare ogbono soup is to pour the palmoil into the empty pot and add the ground ogbono. On medium heat, start to stir the mixture till the ogbono added to it dissolves. This should take about 10 minutes. Once it dissolves, pour in the meat and fish stock, stir and leave to cook for a while. It's ready once it thickens and starts to draw. Now you can add the other ingredients which includes the chopped vegetable.

 8. Turn off the burner and serve with any form of swallow. 

*Kitchen Notes: 
• Ground Ogbono is powdery but if left for a few hours, it tends to look like little stones. Not to worry, once added to the stock, it dissolves completely and still thickens the soup. 
• Ogbono soup is best enjoyed with washed hands. Just dig into it, Don’t be shy
• You could blend your onion & pepper for the stock preparation. Personally, I love the flavor yellow scotch bonnet gives to my soups so I use it often. 
• Ogiri is another flavor enhancer especially "Ogiri okpei (looks like small stones )" or "Dawadawa (Looks Flat)" which is used mainly for ogbono. If you don’t have it around, you could skip adding it.
Ogbono soup with garri 

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43 comments:

  1. Hi Dobby'

    One good reason why i love to visit your site since i found out about it,is the quality of pictures your post they are exceptional, it interprets a perfect description of your post.

    Can i know the type of camera and where i can get it?

    God bless the work of your hand

    Cheers!

    ReplyDelete
    Replies
    1. Hello MO,
      I use a Fujifilm digital camera for my food pictures. Its got a 3xf=5.7-17.1mm lens. If you stay in lagos, you can get it from computer village.

      Thanks.

      Delete
  2. Anonymous9:45 pm

    Looks delicious, can't stop coming to ur blog. Can okpei and ogiri be added together for the soup or do I have to choose from any of them.

    ReplyDelete
    Replies
    1. Thanks Anon! Okpei is Ogiri on its own, it looks like little black stones. I'm going to assume you meant 'Ogiri Okpei'(looks like little black stones) and 'Ogiri igbo'(the wrapped type which stinks really bad).......No, you can't add both as they are Used for different dishes. You've got to use just Okpei. Another substitute for Okpei is Dawadawa(Northern Ogiri) which has a flat round shape. Hope this helps.

      Delete
  3. I am not really a fan of ogbono but there is this friend whose ogbono I can not resist there is just something to the way she prepares it.

    ReplyDelete
    Replies
    1. Lol! You could cajole her to share her lil' secret with us...*Winks*

      Delete
  4. Wow... I'm loving ur blog... Although my 1st time 2 comment but I always visit. Will surely try dis.

    ReplyDelete
    Replies
    1. Awww!!! Thanks timi :)

      Delete
  5. OMG this looks really good, i want some :(

    ReplyDelete
    Replies
    1. I could reserve some 4 u ;)....

      Delete
  6. I want some!!! Please DHL some soup my way.

    ReplyDelete
    Replies
    1. Sure I could dearie :D.

      Delete
  7. This blog has to be the best food blog ever. can't wait to try all your recipes.

    obyazike.blogspot.co.uk

    ReplyDelete
    Replies
    1. Awww!!! Thank you Oby, I'm glad you like it :)

      Delete
  8. Lovely Ogbono soup Dobby. I like this.

    ReplyDelete
  9. lydia3:29 pm

    am a first timer on ur blog n am sure glad i found it.

    ReplyDelete
    Replies
    1. I'm also glad you did too. Thanks for stopping by :)

      Delete
  10. Anonymous8:35 pm

    Nice soup but very oily.

    ReplyDelete
    Replies
    1. It really doesn't have to be oily. Another method to ensure it doesn't turn out oily is to fry the ogbono in palmoil while stirring constantly till it dissolves, blends and starts to draw before adding your soup stock.

      Delete
  11. I wish I could convert the pictures to real food ... Lol! I am used to seeing the ground ogbono melted in palmoil before adding other ingredients, but clearly there is more than one way to make it. Your method is pretty simple and less messy. Thanks for sharing!

    ReplyDelete
    Replies
    1. You are welcome :)..Thanks for stopping by.

      Delete
  12. Today is my 1st time coming to this blog! But am so happy I did, love the picture quality

    ReplyDelete
  13. Anonymous5:39 am

    D first time I cuked ogbono I was confused,I added d smelly okpei n twas nt tasty at all,it even spoilt d taste,plz try as much as possible 2 describe properly dt itz d round type of okpei so odas wnt make same mistk.

    ReplyDelete
    Replies
    1. Hi Anon! "Okpei(Small & looks like stones)" is used for Ogbono and it smells but not as bad as "dawadawa(Round & flat)" and they are both used for Ogbono Soup. Infact, people say dawadawa "Smells really bad" is what brings out the taste of the soup better. Sorry for not describing properly.

      Delete
  14. Anonymous4:22 pm

    Thanx. I knw knw d easy way of cookn this draw soup! I hate fryn in d oil!

    ReplyDelete
  15. Anonymous4:24 pm

    Thanx. I knw knw d easy way of cookn this draw soup! I hate fryn in d oil!

    ReplyDelete
    Replies
    1. Thnaks for the feedback Anon.

      Delete
  16. Anonymous5:25 pm

    The pics makes me salivate... question is how did u get d shape of d eba.. Coz am used to round moulds.

    ReplyDelete
  17. bukola olajumoke10:16 pm

    wow. great site. have cooked ogbono in a different way but it doesnt draw. i just tried out dis method and cant blv d big eba bowl we swallow. thank u for dis. bukie

    ReplyDelete
    Replies
    1. Thanks for the feedback Bukie :)

      Delete
  18. Anonymous9:40 am

    Dobby how do I get butter soft meat? whenever I make anything with beef, the meat is so hard. :-(

    ReplyDelete
    Replies
    1. To get very soft meat, you have to cook for a long time. The more you cook the softer the meat gets.

      Delete
  19. Chef Jay6:08 pm

    Hi Dobby,
    Lovely recipe... I usually heat the oil and fry the ogbonno/crayfish/dawadawa for half a minute before adding stock. Takes the aroma to a different level

    ReplyDelete
    Replies
    1. That's s true. Thanks Chef jay.

      Delete
  20. Anonymous11:55 am

    wow!! was just checking hw to cook okazi soup and saw Dobby. nice work ! nice one! keep it on. It will be a big shame to find a grl dat can't cook now with all this help. kudos before I forget my 1st time here.

    ReplyDelete
    Replies
    1. Thanks anon :), nice to have you here.

      Delete
  21. Anonymous11:49 am

    Hi. Thanks for this recipe. My first time at your site and the pictures drew me in. Want to try it, but I am confused, when you say ' cooking spoon', what size cooking spoon are you talking about.? Is it the same size of spoon used to measure out the different ingredients to be measured? I really want to get this right. Thanks again.

    ReplyDelete
    Replies
    1. Anonymous5:09 am

      substitute with 1 cup

      Delete
  22. Replies
    1. Hi Basomi, Currently working on one. Thanks for asking :)

      Delete

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