OGBONO SOUP RECIPE
There’s nothing quite like a steaming bowl of Ogbono soup paired with the smooth goodness of Golden Penny Semovita.Packed with flavour and hearty goodness, this recipe is a must-try for your next craving.
Servings 0
Ingredients
- 1 cup ground ogbono seeds
- 500g goatmeat (cut into bite-sized pieces)
- 200g stock fish
- 1 cup dried fish
- 1 cup periwinkle
- 5 snails (cleaned and parboiled)
- 1 handful bitter leaves (washed to remove bitterness)
- 2 tablespoons ground crayfish
- 1 small onion (chopped)
- 2 seasoning cubes
- 1 cup palm oil
- 1 teaspoon ground pepper (adjust to taste)
- Salt to taste
- 5 cups of water
Instructions
- In a large pot, add goat meat, stock fish, and chopped onions.
- Season with one seasoning cube and a pinch of salt.
- Add 2 cups of water and cook until the goat meat is tender.
- Add the dried fish and parboiled snails to the pot.
- Cook for another 5-7 minutes to allow the flavours to combine.
- Add enough water to the pot to reach your desired soup consistency.
- Stir in the ground crayfish, ground pepper, and the remaining seasoning cube.
- Add the palm oil directly to the pot and stir well to combine with the broth.
- Sprinkle the ground Ogbono gradually into the pot, stirring continuously to avoid lumps.
- Lower the heat and allow the soup to simmer gently for 10 minutes while stirring occasionally to ensure the Ogbono is well dissolved and the soup thickens.
- Add the periwinkle and washed bitterleaf. Stir and let the soup simmer for an additional 5-7 minutes.
- Adjust the seasoning and consistency if necessary.
Photo Credit:
Image by Sisi Jemimah
https://sisijemimah.com/2015/07/24/ogbono-soup-recipe/,
used under creative commons license