Ogbono Soup | FoodieAtlas

Ingredients

1 cup Ogbono seeds (ground)
500 grams of assorted meat (beef, goat meat, or chicken), cut into pieces
1/2 cup dried fish (optional), soaked and shredded
1/2 cup stockfish (optional), soaked and shredded
1/4 cup palm oil
1 large onion, chopped
3-4 fresh tomatoes, blended
2-3 red bell peppers, blended
2-3 fresh or dried peppers (adjust to taste)
2-3 stock cubes or seasoning cubes
1 teaspoon ground crayfish
1 teaspoon dried thyme
1 teaspoon ground uziza seeds or bitterleaf (optional)
Salt to taste
6-8 cups water or beef stock
1 cup chopped spinach or ugu leaves (optional)

Instructions

Prepare the Meat

In a large pot, add the assorted meat, stockfish, dried fish (if using), chopped onions, and a bit of salt. Add enough water to cover the meat and cook until tender (about 30-45 minutes). You can also use a pressure cooker to speed up the process.

Prepare the Soup Base

Blend the tomatoes, red bell peppers, and fresh or dried peppers together until smooth.

Add Palm Oil and Seasoning

Add the palm oil to the pot with the cooked meat. Stir well and cook for a few minutes until the oil is well incorporated. Add the blended pepper mixture and continue cooking for about 10-15 minutes until the tomato mixture is well-cooked and the oil begins to float on top.

Incorporate Ogbono

Gradually stir in the ground Ogbono seeds, ensuring there are no lumps. The Ogbono will thicken the soup and give it a slightly slimy texture. Stir well and cook for another 10-15 minutes.

Season the Soup

Add the stock cubes, ground crayfish, dried thyme, and optional ground uziza seeds or bitterleaf. Adjust seasoning with salt as needed.

Add Greens (Optional)

If using, add the chopped spinach or ugu leaves to the soup. Stir and cook for an additional 5 minutes until the greens are tender and well combined with the soup.

Serve

Ogbono soup is best served with pounded yam, eba, fufu, or any preferred swallow.