Ogbono Soup
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Cook time: 
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Serves: 6-8
 
Ingredients
  • For meats!
  • one small boiler hen cut into small sizes
  • ½tbsp of dry grinded chili pepper or red pepper flakes
  • 1 maggi crayfish or any bouillon
  • salt to taste
  • One tbsp of crayfish
for soup
  • 10tbsps of grinded ogbono
  • 1small boiler hen
  • 1small smoked chicken
  • 3-4 medium sized pieces of smoked turkey
  • 2 large pieces of dry fish or 6 small pieces
  • 1-2tbsps of dry grinded pepper or chili flakes
  • 80mls of palm oil
  • 2tbsps of crayfish
  • 1disc of dawadawa(optional)
  • One half of knorr or any bouillon cube(optional)
  • 3-4 cups water leaf or water cress leaves
  • 2tbsp of uziza leaves or spicy curry leaves
  • salt to taste
Instructions
Prep
  1. Cut and wash the raw chicken into a pot and season with salt, the whole cube of maggi crayfish, a tbsp of crayfish powder and the dry pepper. Do not add any water. Let the meat cook in it's own juices until it dries up a bit; then add some water and check for seasonings, Add some more salt if needed and let the meat cook until tender
  2. In another pot boil the smoked chicken and turkey until tender. Throw away the water in which you cooked them then cut into desired sizes. I always remove my turkey meat from the bones and toss the skin(the boiling and removing of the skin helps reduce the salt content of the smoked meats)
  3. In a dry mill blend the dawadawa and set aside
  4. wash and drain the fish of any impurities(soak in hot water if tough)
  5. wash, drain and shred the water leaves with your fingers
  6. Meanwhile, in an empty pot, pour in the palm oil and let it melt. Remove the oil from the heat; then pour in your grinded ogbono along with a tbsp or two of water and stir in one direction.
Cooking directions
  1. Add the smoked meats into the pot of cooked meats along with the melted ogbono and dawadawa and stir
  2. add the grinded dry pepper and the crayfish. Taste for seasonings and add salt if needed. Do not cover the pot in order not to loose viscosity(old wives tale, but it works). If the soup seems too thick please add a bit of water. Let the soup come to a simmer for about 10minutes; then add the dry fish and uziza leaves. Check for seasonings. Add salt, crayfish or the bouillon if needed. Cook for a minute; then stir in the water leaves and set aside. The heat from the soup will soften the leaves. Serve with any solid of your choice. I had mine with bulgur swallow
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/04/ogbono-soup/