Cookbook:Nigerian Ogbono Soup with Okra

Nigerian Ogbono Soup with Okra
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Ogbono seeds, which come from a plant known as the wild African bush mango, are common seeds in Nigeria. They are frequently used to make ogbono soup, also known as draw soup, which is a thick, sticky soup. Depending on the person's preference, the seeds may be cooked with okra, just the ogbono alone, and/or a few vegetables

Ingredients

• Meat, in pieces
• Stockfish
• Ponmo, in pieces
• Onion
• Peppers
• Stock cubes
• Salt
• Water
• Ground crayfish
• Ogbono seeds, ground
• Palm oil
• Okra, cleaned and diced
• Uziza leaves, finely chopped

Procedure

1. Wash the meat, stockfish, and ponmo. Transfer them to a pot with onions, pepper, stock cubes, and a little salt. Cook for 10 minutes.
2. Add 1 cup water to the meat, and bring it to a boil. Stir in ground crayfish, and let the mixture cook for a few minutes.
3. Combine the ground ogbono with 2 tbsp palm oil to make a smooth paste. Mix this into the stew, and simmer for 10 minutes, adding more water as necessary to make a soup.
4. Stir in 2 tbsp palm oil and the okra. Simmer for 5–10 minutes.
5. Mix in the uziza leaves, and simmer for 5 minutes.
6. Taste the soup for seasonings, and adjust as needed.
7. Remove soup from the heat, and serve hot.

Notes, tips, and variations

• If you don't have a blender or mill to grind the ogbono seeds, you can also grind them at the market or use a mortar to pound them into a paste. To make it easier, some people mix crayfish and ogbono seeds.
• If uziza leaf is unavailable where you live, bitter leaf or Nigerian pumpkin leaves (ugwu) can be used in its place.