Ogbono and Okra Blend
A thicker version combining the mucilaginous properties of both ogbono and fresh chopped okra.
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Ingredients
- 1/2 cup Ground Ogbono seeds
- 2 cups Fresh Okra, finely chopped
- 1/3 cup Palm oil
- 500 grams Assorted meats (Beef, Shaki, and Cow skin)
- 1 piece Stockfish (pre-soaked)
- 1 medium Dried fish(optional)
- 3 tablespoons Ground crayfish
- 2 units Bouillon cubes
- 2 units Fresh Scotch bonnet peppers, blended
- 1 handful Ugu (Fluted Pumpkin) or Spinach leaves(optional)
- 1 teaspoon Salt
- 4 cups Water or Meat Stock
Instructions
- 1
Boil the assorted meats, stockfish, and dried fish with onions, one bouillon cube, and salt until tender.
- 2
In a separate small pot, heat the palm oil on low heat for 30 seconds, then add the ground ogbono and stir until dissolved to prevent lumps.
- 3
Slowly add the dissolved ogbono mixture into the pot containing the cooked meat and stock while stirring constantly.
- 4
Add the blended peppers, ground crayfish, and the remaining bouillon cube; simmer on medium-low heat for 10-15 minutes until the ogbono thickens and loses its raw taste.
- 5
Add the finely chopped okra to the pot and stir well to combine with the ogbono base.
- 6
Cook the okra for only 3-5 minutes to ensure it retains its green color and crunchy texture.
- 7
Add the shredded Ugu or spinach leaves if using, and adjust salt to taste.
- 8
Simmer for an additional 2 minutes, then remove from heat and serve with fufu or pounded yam.
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