Ogbono Soup- serves 6-9 people

Ingredients

  • 200-250 ground ogbono

  • 120ml to 180ml palm oil

  • 40g to 70g ground crayfish

  • 3 to 5 pieces okpei

  • 2 to 3 seasoning cubes, or to taste

  • 10g to 20g uziza leaves

  • 100g to 120g chopped okra, optional for ogbono okra

  • Goat meat, beef, fish, stockfish or any preferred proteins

  • Pepper mix, to taste

  • Salt, to taste

  • Meat stock or water, as needed

Method

1.  Wash and boil your preferred proteins, such as goat meat and stockfish, with seasoning, salt and pepper mix until tender. Keep the stock because it forms the base of the soup.

2.  In a small bowl, mix the ground ogbono with some palm oil. Warm gently in the microwave or over low heat until the ogbono loosens and blends smoothly with the oil. This helps reduce lumps.

3.  Add crayfish, okpei, seasoning and palm oil into the pot with the cooked proteins. Allow it to simmer so the palm oil cooks properly and the flavours combine.

4.  Add the ogbono and palm oil mixture gradually, stirring gently. Allow it to cook for about 8 to 10 minutes. Add more stock or water if the soup becomes too thick.

5.  Add rehydrated uziza leaves/moringa leaves towards the end and simmer briefly.

6.  For ogbono okra, add rehydrated okra in the last 5 minutes so it stays fresh and does not overcook.

Customer adds: Protein, pepper mix and salt are not included in the bundle.