Just like the egusi, ogbono soup is thoroughly enjoyed by all Nigerians. It is a particular favourite amongst the lbos in the east to whom this superb soup is deemed incomplete without the addition stockfish.
lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
450g/llb stock fish(pre-soaked)
450g / llb dried fish (washed)
225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground ogbono seeds
225g/8oz ground crayfish
25g / 8oz ground pepper
25g / loz iru
I medium onion
90-100mls of palm oil
3pt stock or water
salt to taste
Wash the assorted meats thoroughly and place in a pot. Add the sliced onions, ground chillies and some stock or water. Cooked for 30 minutes. Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning. In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.
Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.
OGBONO SOUP WITH BITTER LEAF
225g / 8oz washed bitter leaf added to main recipe
OGBONO SOUP WITH UGWU
500g / llb shredded ugwu leaves added to main recipe.
OGBONO SOUP WITH IGBO
225g/8oz washed igbo leaves added to main recipe
OGBONO SOUP WITH WATERLEAF
500g/llb washed watterleaf added to main recipe.
Courtesy of Laura Edet