Ogbono And Okra Mixed Soup
A rich, viscous Nigerian draw soup combining ground ogbono seeds and fresh okra with assorted meats and traditional spices.
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Ingredients
- 1/2 cup Ground Ogbono seeds
- 2 cups Fresh Okra, chopped
- 500 grams Assorted meats (Beef, Shaki, Cow skin)
- 1/4 cup Palm oil
- 3 tablespoons Ground crayfish
- 200 grams Stock fish and Dry fish
- 2 units Bouillon cubes
- 2 units Scotch bonnet peppers, blended
- 1 cup Ugu (Fluted Pumpkin) or Spinach leaves(optional)
- 1 teaspoon Salt
Instructions
- 1
Boil the assorted meats, stock fish, and dry fish with chopped onions, one bouillon cube, and salt until tender.
- 2
Ensure you have about 2 to 3 cups of concentrated meat stock left in the pot once the meat is cooked.
- 3
In a separate small pot, melt the palm oil on low heat, then add the ground ogbono and stir until dissolved and smooth.
- 4
Slowly pour the dissolved ogbono mixture into the boiling meat stock while stirring constantly to avoid lumps.
- 5
Add the blended peppers, ground crayfish, and the remaining bouillon cube; cover and simmer for 15 minutes on low heat.
- 6
Add the chopped okra and stir well; cook for 3 to 5 minutes to maintain the okra's crunch and green color.
- 7
Add the shredded Ugu or spinach leaves if using, stir, and let it simmer for an additional 2 minutes.
- 8
Adjust seasoning with salt if necessary and serve hot with Pounded Yam, Eba, or Fufu.
Nutrition per Serving
420
Calories
28g
Protein
12g
Carbs
32g
Fat
6g
Fiber
3g
Sugar
850mg
Sodium
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