This is one soup that goes with virtually every type of ‘swallow’ food.
How do you make your ogbono soup? Here’s how I make mine. . .
-1/2 cup Ground ogbono seeds
-1/2 cup Palmoil (melted)
-Cow offal (shaki & liver) (cooked)
-Dry fish (washed/de-boned)
-1/3 cup Whole Crayfish
-2tbs Ground crayfish
– 3/4 cup chopped Ugwu
-1tsp Ground pepper
-1 Medium sized onion
-2 Seasoning cubes
-Salt to taste
* Cook the beef, stock fish and cow skin with the onion (chopped), seasoning cubes and salt (be careful not to add too much salt) for about 10minutes. Add the dry fish, and then the whole crayfish.
* Strain the stock into a bowl.
* Pour the palm oil in a pot. Mix in the ogbono. Add the stock and mix well. Add some warm water if necessary, until you get desired consistency. Place the pot on low heat. Add the pepper. Allow to cook for 10 minutes.
* Add the ground crayfish, meat-fish mixture and offal. Allow to cook for another 5 minutes, stirring at intervals. Add salt if required.
*Add the properly washed and chopped vegetable. Allow to cook for another 5 minutes.
*Serve with your semolina, amala, fufu or gari. . . as desired.