Classic Nigerian Ogbono Soup
A traditional draw soup made with ground ogbono seeds, assorted meats, and stockfish.
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Ingredients
- 1/2 cup Ground Ogbono seeds
- 500 grams Assorted meats (Beef, Shaki, Cow tripe)
- 1 piece Stockfish (pre-soaked)
- 2 medium pieces Dried fish
- 3 tablespoons Palm oil
- 2 tablespoons Ground crayfish
- 2 whole Scotch bonnet peppers (blended)
- 1 bunch Ugu (Fluted Pumpkin leaves) or Spinach
- 2 cubes Bouillon cubes
- 1 teaspoon Salt
Instructions
- 1
Boil the assorted meats and stockfish with chopped onions, one bouillon cube, and salt until tender, ensuring you have about 2 cups of stock left.
- 2
In a separate small pot, melt the palm oil on low heat; do not let it smoke or overheat.
- 3
Turn off the heat and add the ground ogbono seeds to the warm oil, stirring until you have a smooth paste with no lumps.
- 4
Set the pot of meat and stock back on the stove over medium heat, then slowly stir in the ogbono-oil mixture.
- 5
Add the ground crayfish, blended peppers, and the remaining bouillon cube, then stir continuously as the soup begins to thicken and 'draw'.
- 6
Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally to prevent the bottom from burning; add a little water if it is too thick.
- 7
Add the dried fish and the shredded Ugu or spinach leaves, stirring gently to incorporate.
- 8
Simmer for an additional 2-3 minutes until the leaves are wilted but still green, then remove from heat and serve with fufu or pounded yam.
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