Listen, I’m not the Nigerian lazy chef for nothing. I have days when I just don’t want to be bothered with cooking. Come see me see my ajebutters oh! I made onugbu soup and for some reason, I mistakenly added too much pepper; then my ajebutters started turning their noses up oh. As in “cant you eat small pepper? Why are you Nigerian? My fren!” Well, I would have loved to say that, but the love I have for my smallies didn’t let me. In fact I cooked some Ogbono soup for them and I used the boiling method to save time and energy. Wetin I no go do for these children…as in two soups in one day.
I’m reminded of the days when mommy would cook Ogbono soup for us. Her favorite vegetables to use were Ugu(pumpkin) leaves or Onugbu(bitter) leaves. Fast forward to now that my son has some food allergies and these days, it seems like he can only truly enjoy Ogbono and Okra soup.
Speaking of allergies, my little boy has learnt to read labels and ask questions about anything given to him to eat. He even knows that there are days I truly forget as a result of working so hard; then he would always ask, “mommy is this gluten free? I hope it has no nuts.” Basically he does not eat anyhow(In my Igbo accent) 🙂
Back to the recipe. Remember how they say “don’t cover draw soup.” Kai see scoping oh. You actually can. it’s only a myth. I mistakenly covered my cooking pot and viola! the soup was still okay. Like wow!
As for me, I jejely left my onugbu soup and had ogbono soup with my ajebutters. I even made some fufu a.k.a Santana for myself. Nor mind them na only them dey like better thing 🙂
Recipe below 🙂
- 1lb meat(I used beef)
- ½ cup dry blended Ogbono (mix with a little warm water until smooth)
- ½ lb stock fish(washed and cooked)
- 1 dry fish(washed)
- 1tsp dry pepper(add more if you prefer)
- 1tbsp crayfish powder
- 1 habanero pepper i.e. ata-rodo(crushed)
- 1½ cup chopped okra
- 100ml palm oil(optional)
- salt to taste
- A few sliced uziza leaves(optional)
- Place the meats into a pot. season with salt, bouillon, the tsp of pepper and ½ tbsp. crayfish powder
- Pour water to the level of the meats and cook until almost tender; then add the stock fish and oil. Cook until the oil has combined well with the meat stock. Pour in the Ogbono mix and stir continuously until combined; then stir in the remaining crayfish and habanero. Cook for another ten minutes on low heat; then add the dry fish, uziza and okra. Cook for another 3 minutes and set aside. Serve with any side of swallow or eat as is