RCI-SP.004.0232.001
Ogbono Soup I
Just like the egusi, ogbono soup is thoroughly enjoyed by all Nigerians. It is a particular favourite amongst the lbos in the east to whom this superb soup is deemed incomplete without the addition stockfish.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- / 2 lbs assorted meats (oxtail1 kgtripe, ponmo and bushmeat)
- / 1 lb stock fish (pre-soaked)450 g
- / 1 lb dried fish (washed)450 g
- / 8 oz whole dry prawns (cleaned)225 g
- / 8 oz ground ogbono seeds225 g
- / 8 oz ground crayfish225 g
- / 8 oz ground pepper25 g
- / 1 oz iru25 g
- 1 medium
- / 10 fl oz palm oil290 ml
- 3 pints
- 1 unit
Method
1
Cut the assorted meats (oxtail, tripe, ponmo, and bushmeat) into bite-sized pieces and rinse thoroughly under cold water.
2
Place the cleaned meats in a large pot with 3 pints of stock or water, add half of the diced onion, and bring to a boil over high heat.
20 minutes
3
Reduce heat to medium and simmer the meat for 30-40 minutes until tender, skimming off any foam that rises to the surface.
35 minutes
4
Add the pre-soaked stock fish, washed dried fish, and cleaned whole dry prawns to the pot, stirring gently to combine.
5 minutes
5
Pour the palm oil into a separate pot or directly into the simmering broth, stirring constantly to ensure it is well incorporated.
3 minutes
6
In a small bowl, mix the ground ogbono seeds with a cup of cold water to form a smooth paste, stirring until there are no lumps.
2 minutes
7
Slowly pour the ogbono paste into the pot while stirring continuously to prevent lumping and to achieve an even, thickened consistency.
5 minutes
8
Add the ground crayfish, ground pepper, iru, remaining diced onion, and salt to taste, stirring well to combine all seasonings.
2 minutes
9
Simmer the soup for 10-15 minutes on medium heat, stirring occasionally, until the flavors have melded and the soup reaches the desired thickness.
12 minutes
10
Taste and adjust seasoning with additional salt or pepper as needed, then serve hot in bowls.