This soup is mostly eaten in the eastern part of Nigeria. Ogbono is thick, slippery and very nutritious. It could be served with Eba, Amala, Pounded yam or Fufu.
- 2 spoons of blended ogbono
- Blended Okra (10 pieces)
- 25 kg of Boiled assorted meat
- 4 Snails
- Dried stock fish and smoked stock fish.
- ½ spoon of Periwinkle
- ½ spoon of Crayfish
- A handful of Ugu leaf
- ½ spoon of Locust Beans
- 4 Small yellow chilli pepper
- 1 ½ cooking spoon of Palm oil
Step 1: Heat 1 cooking spoon of palm oil and a few slices of onions for 2 minutes.
Step 2: Add two cups of water and the Ogbono then stir altogether. Do not cover, leave for 5 minutes. The content turns into thick brown, if too thick add some water.
Step 3: Add the crayfish, pepper, stock fish, shrimps, locust beans, assorted meat and Pomo (skin beef). Leave to cook for 10 minutes.
Step 4: After cooking for 10 minutes add the blended Okro and periwinkle leaves to cook and check if it draws (very slippery), then stir altogether, leave for another 10mins.
Step 5: Add the Ugu vegetable and seasoning for taste leave for 3mins (do not overcook vegetables).Step 6: Serve with Fufu, Amala, Pounded yam, Eba or Semolina.