how to make ogbono soup, boiling method
A Comprehensive Guide on how to Make Ogbono Soup, boiling method
Ogbono soup is a popular Nigerian dish known for its rich, hearty flavor and unique texture. Made from ground ogbono seeds (also known as Irvingia gabonensis), this soup is typically cooked with various meats, fish, vegetables, and spices.
While there are different methods of preparing ogbono soup, the boiling method offers a straightforward and efficient way to achieve a delicious, thick consistency. In this article, we will provide you with a step-by-step guide to making ogbono soup using the boiling method.
To make ogbono soup using the boiling method, you will need the following ingredients:
1 cup of ground ogbono seeds
2 cups of assorted meats (beef, goat meat, or chicken), cut into bite-sized pieces
1 cup of dried fish or stockfish, soaked and deboned
1 cup of crayfish, ground
1 medium-sized onion, finely chopped
3-4 cups of assorted vegetables (spinach, bitter leaf, or ugu), washed and sliced
3-4 tablespoons of palm oil
2-3 stock cubes or bouillon cubes
Salt and pepper to taste
Water for cooking
Prepare the meats and fish:
Rinse the assorted meats thoroughly and place them in a large pot.
Add enough water to cover the meats and bring it to a boil over medium heat.
Reduce the heat to low and simmer until the meats are tender. This can take anywhere from 30 minutes to 1 hour, depending on the type of meat used.
If using dried fish or stockfish, soak it in warm water for about 20-30 minutes to soften. Debone and set aside.
Prepare the ogbono:
In a dry pan, toast the ground ogbono seeds over low heat for a few minutes. This step helps to enhance the flavor of the ogbono.
Transfer the toasted ogbono seeds to a blender or spice grinder and blend until you achieve a smooth powder consistency. Set aside.
Cook the base:
In a separate pot, heat the palm oil over medium heat.
Add the chopped onions and sauté until they become translucent and fragrant.
Add the blended ogbono powder to the pot and stir continuously to prevent lumps from forming. Cook for about 5 minutes to release the flavors of the ogbono.
Combine the ingredients:
Gradually pour the stock from the cooked meats into the pot, stirring constantly to create a smooth mixture. Adjust the quantity of stock based on your desired thickness of the soup.
Add the cooked meats, dried fish or stockfish, and crayfish to the pot. Stir well to combine all the ingredients.
Season with stock cubes or bouillon cubes, salt, and pepper according to your taste preferences. Remember to taste and adjust the seasoning as needed.
Simmer and add vegetables:
Cover the pot and allow the soup to simmer over low heat for about 15-20 minutes. This allows the flavors to meld together.
After simmering, add the sliced vegetables to the pot and stir gently. Be careful not to overcook the vegetables, as they should retain some crunch and color.
Serve and enjoy:
Once the vegetables are tender, remove the pot from the heat.
Your delicious ogbono soup is now ready to be served.