Ogbono soup also called Apon is a delicious Nigerian soup. It falls into the category of ‘draw soup’ because of its slippery and slimy texture. It is made with wild African mango seed and super easy to cook.
- 1 cup grounded Ogbono
- 2 tablespoon Palm oil
- 1 tablespoon Cayenne pepper
- 1 tablespoon locust beans (Iru) (Optional)
- 2 Seasoning cubes
- 1/4 cup grounded crayfish
- Smoked fish
- Dried fish (Shawa)
- Assorted meat (Ponmo, Tripe, etc. )
- ChoppedVegetable leaves of your choice (Ugu, Spinach, Kale, Greens)
How To Prepare
- Boil beef and assorted meat and set aside.
- Boil the assorted meat (tripe, ponmo, etc.) seperately from the beef.
- Soak dried and smoked fish in hot salty water for 5 minutes to take out the dirt. Shred and debone the fish.
- Pour palm oil in a pot and put on medium heat on the burner. When oil is slightly heated, reduce the heat to low and add the Ogbono. Stir with cooking spoon to dissolve Ogbono in the palm oil. The Ogbono and oil mixture should be thick and there shouldn’t be palmoil floating around at all. You only need small amount of palm oil to dissolve and smoothen the Ogbono.
- Mix the ground dry pepper with 3 tablespoons of water and add the meat stock to this mixture.
- Now add the pepper/stock mixture to the melted Ogbono and add water little at a time till you get the consistency you desire.
- Add the seasoning cubes, locust beans, crayfish, salt, dried smoked fish, beef and assorted meat. It’s better to add this early so they absorb the flavours of Ogbono and also infuse their own flavor into the Ogbono.
- Stir and leave to cook for 15 minutes while stirring the soup intermittently. (Do not cover the Ogbono at anytime during the cooking process.)
- When the Ogbono is cooked, add the vegetable.
- Cook for another 3-5 minutes and take off the heat.
Serve with any Swallow of your choice such as Amala, Eba, Oat swallow, Semo, Pounded yam etc.
Curated from K’s Cuisine.