- Preparation time
- 30 mins
- Cooking time
- 30 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- April 21, 2023
- 1 Cup
- Ground ogbono seed
- 1 Cooking spoon
- 1 cooking spoon of crayfish
- 2 Cooking spoon
- Palm oil
Ogbono( African Bush Mango) is an indigenous food peculiar to the South east and South south people of Nigeria. It is known for its unique smell and slimy texture when cooked.
Ogbono is grown majorly in Enugu state, the Bush Mangoes are harvested and split into halves, the seeds are then collected and dried. The seeds are the famous Ogbono used in making this really tasty soup.
- Wash Goat meat and put in Clean pot
- Season with salt, seasoning cubes, onions, blended scotch bonnet pepper, blended crayfish, ogiri and Okpei
- Cook on low heat for 3 minutes to allow marination happen.
- Add washed cowskin and add 1 cup of water to form brooth.
- Allo cook for 5 minutes, then add Stockfish to the brooth.
- After 3 minutes, add deboned dry fish and allow cook for extra 2 minutes.
- Add 2 cooking spoon of palm oil to the brooth and allow to boil some more. 2 minutes maximum.
- Add powdered Ogbono seeds to the pot and allow it get thick and slimy
- Stir for a while till properly combined.
- Add water if you don’t want it too thick and slimy, else leave it like that.
- Taste to confirm if seasonings are ok, hence make preferred adjustments to the seasonings.
- Add shredded utazi leaves first, followed by the oha leaves.
- Stir to combine properly, then allow cook for 10 seconds.
- Ogbono soup is ready and can be served with your favourite swallow.
- Swallow Choices include; Garri (Eba), semovita, Fufu, Plantain flour, Wheat, Oat meal, Amala.
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