Smoked Turkey Ogbono
A flavorful twist using smoked turkey wings and thighs to provide a deep, savory aroma.
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Ingredients
- 1/2 cup Ogbono seeds (ground)
- 1 kg Smoked turkey wings and thighs (chopped)
- 1/3 cup Palm oil
- 4 cups Beef stock or water
- 3 tablespoons Ground crayfish
- 2 cups Fresh spinach or Ugu leaves (shredded)
- 1 medium Onion (finely diced)
- 2 pieces Scotch bonnet peppers (blended)
- 2 units Bouillon cubes
- 1 cup Dried fish (deboned)(optional)
- 1 teaspoon Salt
Instructions
- 1
Place the smoked turkey pieces in a large pot with the onions, bouillon cubes, and 2 cups of water; simmer for 15 minutes until the turkey is tender and the broth is flavorful.
- 2
In a separate small bowl, mix the ground ogbono with the palm oil until it forms a smooth, orange paste with no lumps.
- 3
Add the remaining 2 cups of stock or water to the pot with the turkey and bring to a gentle boil.
- 4
Lower the heat and stir in the ogbono-oil mixture, whisking constantly to ensure it dissolves and begins to 'draw' or thicken.
- 5
Add the ground crayfish, blended peppers, and dried fish to the pot, then stir well to combine.
- 6
Cover the pot partially and let the soup simmer on low heat for 10-12 minutes, stirring occasionally to prevent burning at the bottom.
- 7
Taste for salt and seasoning, adjusting as needed, then fold in the shredded spinach or Ugu leaves.
- 8
Turn off the heat and let the soup sit for 5 minutes before serving hot with fufu, pounded yam, or eba.
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