Ogbono Soup is difficult to cook! Ogbono Soup does not draw if you cover the pot! Ogbono Soup burns easily! My Ogbono Soup tastes like soap, Ogbono Soup this, Ogbono Soup that.
Come with me let’s settle these Ogbono Soup complaints once and for all.
Let’s learn how to cook the best Ogbono Soup you have ever cooked.
Best Nigerian Ogbono Soup Ingredients
These are the ingredients. Feel free to reduce the quantities of ingredients for a smaller pot of Ogbono Soup.
- 1½ cups Ogbono seeds (1 cup ground Ogbono)
- 2kg beef, cow skin and cow tripe
- 4 pieces of stockfish
- 1 cup stockfish chin chin
- ½ cup palm oil
- 1 red onion
- 2 pieces of ogiri okpei
- ¼ cup ground crayfish
- 4 small seasoning cubes
- Spinach/ugu (quantity to your liking)
- Uziza leaves (quantity to your liking)
- Habanero pepper (to your taste)
- ½ sweet pepper (fresh paprika)
- Salt (to taste)
- Grind the ogbono if it is the seeds you have.
- Grind the crayfish with the ogiri okpei. Break up the ogiri okpei into pieces before grinding so the spice grinder will do a good job of grinding it.
- Wash and slice the vegetables. I tear up the soft vegetables with my fingers because I prefer the way they look in the soup when done that way.
- Chop the sweet pepper and habanero peppers.
Directions for making the best Ogbono Soup
If using a pressure cooker, cook the meats and stockfish at the same time with the seasoning cubes and onions. If using a normal pot, start cooking the toughest meat first (cow skin) then add the others as you cook.
When the meat and stockfish are done, remove them from the stock and set aside. De-bone and break up the stockfish into medium pieces.
Pour palm oil into a clean dry pot. Melt the oil if it is congealed then turn off the heat. Notice that I wrote MELT, no need to heat up the oil.
Add the ground ogbono then mix well with a spatula.
Start adding the stock (water from cooking the meats) bit by bit and stir at the same time making sure the ogbono mix is not lumpy.
When all the stock water is in the pot, turn on the heat. Cover the pot and start cooking.
Keep an eye on it and stir it often because Ogbono is prone to burning.
Cook for at least 20 minutes because that’s from when the nice aroma and taste of ogbono comes through.
After 20 minutes of cooking and stirring it often, add the ground crayfish including the one ground with ogiri okpei.
Add the chopped peppers and stir very well making sure there are no crayfish lumps.
Add the stock fish and the rest of the meat.
Add salt if necessary. Lots of ingredients that are already in the pot taste salty: stockfish, seasoning cubes, crayfish, ogiri okpei. So taste for salt and confirm it is necessary before adding more.
Stir very well, cover the pot and once it boils again, add the spinach/ugu and uziza leaves.
Cover and cook for at most half a minute. And it’s done!
Stir very well and transfer to a cool container immediately so the green vegetables do not darken.
Serve with any Nigerian fufu meal. It goes well with White Agidi too.