ogbono soup
Recipes,  Soup

Ogbono Soup

Ogbono soup is also known as draw soup or apon among the Yoruba people. It is a Nigerian soup made from ground ogbono seed (bush mango seeds) added to pre-cooked meat or fish. Ogbono soup is incredibly delicious.

There are two methods of cooking ogbono soup, these methods are 1) Frying method and 2) The Boiling method. Frying method involves adding ground ogbono to melted palm oil while the Boiling method involves adding ground ogbono to pre-cooked meat or fish stock.

Ogbono soup

Ingredient

  • 1kg of meat
  • 1 cup of ogbono
  • 1 bunch of pumpkin leaves or bitter leaves
  • 2 big dried fish
  • Stockfish (optional)
  • Ponmo (optional)
  • 1 cup crayfish
  • Periwinkle (optional)
  • Pepper (ground)
  • 2 seasoning cubes
  • 2 cooking spoons of Palm oil
  • 1 onion
  • 2 tablespoon of locust beans (optional)
  • Salt to taste.

Procedure for Boiling Method

  1. Grind your ogbono seed and crayfish finely and set aside.
  2. Pick, cut and wash your pumpkin leaves and set aside.
  3. Wash the meat and ponmo thoroughly to get rid of blood and dirt.
  4. In a pot, add the meat, sliced onion, seasoning cubes, and salt. Boil for about 10 minutes, then add your dried fish, stockfish and ponmo and allow to boil for another 10 minutes.
  5. Add ground pepper, locust beans, and palm oil, cook for 5 minutes.
  6. Add your ogbono, stir till it is fully dissolved.
  7. Mix thoroughly and leave it to cook for about 15 minutes, stir occasionally.
  8. Add the washed pumpkin leaves, turn the heat to low and stir to combine.
  9. Add more water if you find the consistency too thick. Note: Add little water at a time.
  10. Let it simmer for 3-5 minutes. Serve with Fufu, Eba, oatmeal or Amala.

Procedure for Frying Method

  1. Grind your ogbono seed and crayfish finely and set aside
  2. Pick, cut and wash your pumpkin leaves and set aside.
  3. Wash the meat and ponmo thoroughly to get rid of blood and dirt.
  4. In a pot, add the meat, sliced onion, seasoning cubes, and salt. Boil for about 10 minutes, then add your dried fish, stockfish and ponmo and allow to boil for another 10 minutes.
  5. In another pot pour palm oil, set on heat and melt the oil at low heat. Note: you are required to only melt the oil and not heat it up.
  6. Once melted, pour in your ground ogbono, stir and turn off the heat.
  7. Dissolve the ogbono in the oil with your cooking spoon.
  8. When the ogbono powder has completely mixed with the oil. Note: Make sure there is no lump. Turn on your cooker and set the heat to low.
  9. Add your meat stock and stir. You will notice the ogbono starts to thicken.
  10. Keep stirring till the ogbono has completely absorbed the meat stock.
  11. Add a little quantity of water and stir till the ogbono has completely absorbed all the water.
  12. Continue adding water if you find the consistency too thick. Note: Add little water at a time.
  13. Allow the ogbono to boil for about 15 minutes and stir continuously to avoid it sticking to the base of the pot.
  14. Add the boiled meat, ponmo, stockfish e.t.c, locust beans, and ground pepper. Stir and allow to cook for about 5 minutes.
  15. Add your vegetable (pumpkin or bitter leaf), stir very well. Leave for 5 minutes and serve with fufu.
Ogbono soup

Ogbono Soup

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine African

Equipment

  • Cooker
  • Pot
  • Cooking Spoon
  • Knife
  • Bowls

Ingredients
  

  • 1 kg Meat
  • 1 cup Ogbono
  • 1 bunch pumpkin leaves or bitter leaves
  • 2 big dried fish
  • Stock fish optional
  • Ponmo optional
  • 1 cup crayfish
  • Perewinkle optional
  • Pepper ground
  • 2 Seasoning cubes
  • 2 Cooking spoon of palm oil
  • 1 onion
  • 1 tablespoon Locust beans optional
  • salt to taste

Instructions
 

Procedures For Boiling Method

  • Grind your ogbono seed and crayfish finely and set aside.
  • Pick, cut and wash your pumpkin leaves and set aside.
  • Wash the meat and ponmo thoroughly to get rid of blood and dirt.
  • In a pot, add the meat, sliced onion, seasoning cubes, and salt. Boil for about 10 minutes, then add your dried fish, stockfish and ponmo and allow to boil for another 10 minutes.
  • Add ground pepper, locust beans, and palm oil, cook for 5 minutes.
  • Add your ogbono, stir till it is fully dissolved.
  • Mix thoroughly and leave it to cook for about 15 minutes, stir occasionally.
  • Add the washed pumpkin leaves, turn the heat to low and stir to combine.
  • Add more water if you find the consistency too thick. Note: Add little water at a time.
  • Let it simmer for 3-5 minutes. Serve with Fufu, Eba, oatmeal or Amala.

Procedure for Frying Method

  • Grind your ogbono seed and crayfish finely and set aside
  • Pick, cut and wash your pumpkin leaves and set aside.
  • Wash the meat and ponmo thoroughly to get rid of blood and dirt.
  • In a pot, add the meat, sliced onion, seasoning cubes, and salt. Boil for about 10 minutes, then add your dried fish, stockfish and ponmo and allow to boil for another 10 minutes.
  • In another pot pour palm oil, set on heat and melt the oil at low heat. Note: you are required to only melt the oil and not heat it up.
  • Once melted, pour in your ground ogbono, stir and turn off the heat.
  • Dissolve the ogbono in the oil with your cooking spoon.
  • When the ogbono powder has completely mixed with the oil. Note: Make sure there is no lump. Turn on your cooker and set the heat to low.
  • Add your meat stock and stir. You will notice the ogbono starts to thicken.
  • Keep stirring till the ogbono has completely absorbed the meat stock.
  • Add a little quantity of water and stir till the ogbono has completely absorbed all the water.
  • Continue adding water if you find the consistency too thick. Note: Add little water at a time.
  • Allow the ogbono to boil for about 15 minutes and stir continuously to avoid it sticking to the base of the pot.
  • Add the boiled meat, ponmo, stockfish e.t.c, locust beans, and ground pepper. Stir and allow to cook for about 5 minutes.
  • Add your vegetable (pumpkin or bitter leaf), stir very well. Leave for 5 minutes and serve with fufu.
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2 months ago

[…] Yoruba tribe in Nigeria.It is served with a variety of soups, such as vegetable soup, okra soup, ogbono soup, black-eyed beans soup (gbegiri), and jute leaf soup […]

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3 months ago

[…] Nigeria, cassava fufu is eaten with ogbono soup, okra soup, egusi soup, bitter leaf soup e.t.c. In Cameroon, water fufu is eaten with a vegetable […]

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