Ogbono and Okra
Cuisine: Nigerian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. 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.
  2. 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
cook soup uncovered to retain it's viscosity
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/08/ogbono-and-okra-soup/