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.
VARIATIONS 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.