I have to say that if there was an Ogbono soup joint in Nigeria I would be their first guest. I am crazy about ogbono. My mother makes the best kind with Ugu (pumpkin) as the vegetable. For this recipe I decided to add Okra to the mix and boy did we lick our fingers.
My mother was telling me a story about how much my brother’s daughter loves Ogbono and how much her dad has grown to love Ogbono soup; as his favorite soup to beat was Egusi and Ogbono won. I have to say I am quite pleased with this recipe. And I must confess, it was My Sister Kemi’s fault. She kept referring to “Ogbono and chunky okra” during our conversation and there I was in the kitchen the next day chopping okra for some Ogbono soup
Not only is this soup a great kid pleaser, it is a adult satisfier. I don’t think I have ever enjoyed any other Ogbono soup apart from my mom’s and mine. I miss my mommy and her cooking and I know she would give me a thumbs up for this one.
Some people find it hard getting their Ogbono seeds to work for them as in it’s viscosity. My suggestion is that you stick to the freshly round ones and like I did, add some chopped Okra to it 🙂
cooking this soup takes me right back to my childhood. I can still see mommy in the kitchen chopping some Ugu leaves and I still hear her voice asking me to pound some Ogbono seeds. I used to get so upset when asked to come into the kitchen to perform these chores. I also disliked washing the mortar after pounding the Ogbono. Imagine me washing mortar chei 🙂
I was pleased to introduce my ajebutters to this soup. It is now part of our staple soups and with no regrets
Here is my easy recipe for you
- 1½lbs of assorted meat
- 1 cup of dry grounded ogbono
- 6tbsps of grinded crayfish (divided)
- 1 large dry fish(washed and soaked in warm water)
- 1-2 habanero pepper or ata-rodo
- 1-2 tbsps. of dry grounded pepper or red chili flakes
- 90-100mls of palm oil
- one bunch of water leaves(optional)
- 2tbsps of uziza leaves
- 16 fingers of okra (chopped into any size)
- 1 bouillon
- salt to taste
- Wash and place meats in a cooking pot. Season with the ata-rodo(blend first), salt, 4 tbsps. of the crayfish, bouillon and salt. Let the meat cook in it's own juices first. Once, it is a little dry, add about 3 cups of water and check for seasonings. Cover and cook the meats until it is tender.
- In a different pot, heat the oil to melt. Turn the heat off and pour in the remaining 2 tbsps. of crayfish; then stir in the ogbono in one direction until it melts. Pour the ogbono into the pot with the cooked meats and stir. Bring to a low boil, reduce heat and add more water if desired. Check for seasonings; then add the dry pepper and dry fish. Cook for about 10 minutes. Add the uziza , okra and the water leaves. cook for about 2 minutes and set aside