Ogbono soup is a popular delicacy in Nigeria. It is one of the delectable Nigerian concoction soups, with an easy method of preparation. The thick and hearty soup is made with mango seeds. It usually makes more sense when you load it with meats, dry fish, and even snail. The beauty of this soup is that you can make it on your own. Here are some of the things you should know about ogbono soup and how to make it.
Ingredient for Making Ogbono Soup
The ingredient needed for making ogbono soup includes; one cup of blended ogbono, or wild mango seed, four cups of stock beef or chicken. You can include meat tripe, cow skin, or any fish of choice. Get one cup of stockfish, two stock cubes, one and a half tablespoons of red chili flakes (or cayenne pepper), one tablespoon of crayfish (grounded), three and a half cup of periwinkle, one and a half cup of palm oil, ugu leaves (or collard greens), and finally, salt to taste.
How to Make Ogbono Soup
Once your ingredients are set, preparing the soup should be the next step. What do you start with?
Season Your Beef and Leave to Boil
First, you need to cut the beef, rinse and throw it into a pot, add your stock cubes, and season with salt as well. If you have your diced onions are ready, add them, together with your red chili flakes. Cover the pot, and leave to boil for about twenty to thirty minutes. This is depending on how tender you want the meat to be.
Add the Stock Fish
Once you notice the meat is almost ready, or tender, add the stockfish and cook for five minutes or more.
Add the Blended Ogbono Seeds
After blending the ogbono seeds, add them to the boiling meat. Also, you need to be sure you have enough stock in the pot, and if you don’t, you need to add more. In fact, you need about four cubes of stock to start with. Afterward, stir evenly, until the ogbono is well dissolved in the stock.
Add Your Periwinkle, Crayfish, and Palm oil
Palm oil is an essential part of making ogbono soup, and you alone get to determine the quantity of what you want. So, when you are sure the ogbono is well dissolved in the stock, add your periwinkle, crayfish, and palm oil. Stir evenly again, and allow to cook for another five minutes.
Add Your Leafy Green
It’s time to turn down the heat and add your leafy greens, or ugu leaves. Actually, it has always been an unwritten tradition that ugu leaves are the final ingredients in making any Nigerian soup. In other words, it is usually stirred at the final stage of cooking. Also, you can add okra in place of leafy green or ugu; then allow it to cook or simmer for another two to three minutes.
Ready to Serve!
Guess what’s next? It’s time to serve and enjoy! However, you need to note that ogbono soup gets thicker as it stays. Hence, if you don’t plan on serving it immediately after cooking, you can just add a little more extra stock or water.