Ogbono Soup(boiling method)
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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)
  • Bouillon
  • salt to taste
  • A few sliced uziza leaves(optional)
  1. Place the meats into a pot. season with salt, bouillon, the tsp of pepper and ½ tbsp. crayfish powder
  2. 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
when cooking Ogbono using this method, you may use the oil or not. Without the oil, it becomes white Ogbono(still delicious). You could also cook this soup covered, I made the mistake of cooking it covered and it worked :)
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2016/04/ogbono-soupboiling-method/