Are you tired of eating the same food everyday?? Well take a look at how to prepare a Nigerian based soup called Ogbono soup.
Ogbono soup is one of the quickest Nigerian soups you can make. Here are the Ingredients:
- 2/3 cup (115 g) ground ogbono (African Mango Seeds)
- 1 cup (240 ml) palm oil
- 8 1/2 cups (2 liters) water
- 2 teaspoons (11 g) salt
- 4 stock cubes
- 1 1/2 teaspoons (3 g) dried red bell pepper, ground
- 5 tablespoons (40 g) ground crayfish
- 1/2 pound to 1 pound (226 to 453 g) cooked meat or fish
- 1 cup (225 grams) spinach or bitter leaves, chopped
Makes 10 to 12 servings
Here are the steps:
1. Heat the palm oil for 3 to 5 minutes. Pour 1 cup (240 ml) of palm oil into a small saucepan. Turn the burner on to low and heat the oil until it’s hot, but not boiling. Turn off the burner once the oil begins to shimmer.
2. Stir in and dissolve the ground ogbono. Measure 2/3 cup (115 g) of ground ogbono and stir it into the hot palm oil. Use a spoon to break up any lumps and stir the mixture until it’s smooth. Set it aside.
3. Combine the water and seasonings. Set a large pot on the stove and pour 8 1/2 cups (2 liters) of water into it. Stir in 2 teaspoons (11 g) of salt, 4 stock cubes, 1 1/2 teaspoons (3 g) of ground dried red bell pepper, and 5 tablespoons (40 g) of ground crayfish.
4. Chop and add cooked meat or fish to the pot. Trim any visible fat from 1/2 pound to 1 pound (226 to 453 g) of cooked meat or fish. Chop the meat or fish into chunks that are 2 to 3-inches (5 to 7.5-cm) in size. Stir the meat or fish pieces into the seasoned water on the stove. Try using smoked red prawns, chunks of beef or steak, smoked fish, or goat meat.
5. Heat the liquid until it begins to simmer. Turn the burner to medium-high and heat the liquid until it starts to bubble a little around the sides of the pot. Stir the liquid as it heats to dissolve the stock cubes and seasonings.
6. Stir in the ogbono oil mixture and simmer the soup for 10 to 15 minutes.
7. Slowly pour in the ogbono oil mixture until it’s combined with the seasoned water and fish. Bring the soup to a full simmer and stir it occasionally as it cooks. Keep the lid off the pot so some of the liquid evaporates.
8. You may need to reduce the heat to medium if the soup begins to boil. The soup will begin to thicken and draw (stretch) as it cooks.
9. Stir in the spinach and turn off the heat. Once the soup is as thick you want it, add 1 cup (225 grams) of chopped spinach or bitter leaves. Stir the spinach in so it will wilt and soften a little.
10. Serve the ogbono soup. Spoon the ogbono soup into serving bowls and ensure that there are pieces of meat or fish in each bowl. Serve the soup with pounded yam, fufu, or garri.
11. Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.