- Ground Ogbono Seeds1/2 CupsIf you are buying already ground ogbono seeds, make sure it is fresh and not mixed with anything else. Otherwise, your soup may not draw. If you can, just buy the seeds whole and grind them yourself at home
- Palm Oil1 1/2 CupsI used this quantity because I prefer Ogbono soup that has a deep brown colour as opposed to light brown. If you don't care for oil, reduce to 1 cup or even 1/2 cup
- MeatAny QuantityAny type; tripe(shaki), beef, ponmo (cow hide). You can even skip meat and use fish instead
- StockfishAny QuantityWashed and soaked in hot water for a few minutes. You can also used dried fish. Wash and soak first in hot water to soften the fish if you will be using
- Dried ShrimpAny QuantityLocally called oporo
- Meat StockAt least 4 CupsOr as required.
- Red Chilli Pepper4 PiecesLocally called shombo
- Scotch Bonnet Pepper2 PiecesLocally called ata rodo
- Ground Yellow Pepper1/2 TeaspoonsLocally called cameroon pepper
- Chilli Powder1 TeaspoonsGround Pepper
- Ground Crayfish3 Tablespoons
- Locust Bean2 TeaspoonsLocally called Iru
- Pumpkin LeavesA handfulLocally called Ugu. Washed thoroughly and chopped. You can substitute with uziza leaves. Generally only a handful is fine as you don't want the soup too leafy. You can even skip the vegetable and make your ogbono soup without
- Salt and Maggi CubeTo taste
- Onion1 Small Pieces
There are quite a few ways to prepare Ogbono soup. Sometimes I like to make mine the same way I make Okra Soup and this recipe is cooked that way. If you would like a slightly different but very delicious method of cooking Ogbono soup, try out this recipe 🙂
Step 1. Wash the meat thoroughly, put it in a pot, season with salt and seasoning cube to taste, ground pepper and a little garlic powder (optional) and cook the meat until it is tender. Be sure to add enough salt and seasoning cube to taste. You want the stock to be tasty at this point because tasty stock equals tasty soup. Also be sure to add enough water when cooking the meat so you’ll have enough stock for later. Meanwhile blend the onion and set aside.
Step 2. When the meat is almost tender, add in the stockfish, the blended onion and cook until meat and stockfish is tender. Set aside.
Step 3. Blend the peppers together.
Step 4. Add the palm oil to a pot, heat up, add the locust bean (iru) and stir-fry for about 3 minutes so the iru will release its flavours into the oil. Don’t do this on high heat.
Step 5. Add in 1 tablespoon of crayfish, stir and fry for a few seconds, then add the blended pepper.
Step 6. Let it simmer for about a minute, then season with a little salt and seasoning cube to taste.
Step 7. Let it cook for about 3 minutes, then add the dried shrimps, stir and cook until the pepper is done. You’ll know it is done when the oil floats to the surface.
Step 8. When the pepper sauce is done, add in the stock and the stockfish. Don’t add in the meat yet. Add enough stock because the longer you cook the stock, the more it reduces.
Step 9. Stir, taste for salt, add in the chilli powder (ground pepper), ground yellow pepper (cameroon pepper), the remaining ground crayfish and let it cook for about 10 to 15 minutes to give the oil and stock enough time to blend together.
Step 10. Add in the ground ogbono. Stir continuously for about a minute to dissolve the ogbono into the stock. Immediately you add in the ogbono, your soup will visibly thicken and start to draw.
***If yours doesn’t draw within 2 minutes, you must have used a bad batch of ogbono seeds.
Step 11. Check to see if the ogbono soup is too thick. If it is too thick, add more stock or water. As a rule, it should retain some thickness. I personally like mine very thick but it depends on personal preference. Ogbono soup isn’t supposed to be watery at all.
Step 12. Taste for salt and let it cook for about 15 minutes. It is very easy for the ogbono soup to burn. So you have to check on it frequently and keep stirring often so it won’t burn. Feel free to add more stock or water and stir if it looks dehydrated and is beginning to stick to the pot.
Step 13. Add in the meat, stir and let it cook for about 5 to 10 minutes.
After adding your ogbono to the stock, be sure to cook your ogbono soup for at least 15 to 20 minutes to give the ogbono time to lose its raw taste. You don’t want your soup tasting of raw ogbono at the end.
Step 14. Add in the washed and chopped pumpkin leaves (ugu), stir in and cook for about 3 minutes.
Done. Your Ogbono Soup is ready. Serve with any swallow of choice.