Hello foodies like me in the building. Are you thinking of cooking your ogbono soup without you adding it to stock and oil directly, then this is for you.
Get all your ingredients ready and follow this simple method.
Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.Once melted, turn off the heat and add the grounded Ogbono.Use your cooking spoon to dissolve the Ogbono in the oil.When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish).
Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.Keep stirring till the Ogbono has completely abso
rbed the meat stock.Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Make sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
Stir very well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook.After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.
Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.If you prefer your Ogbono Soup without vegetables, turn off the heat and serve but if you like to add vegetable then keep reading :)When the contents of the pot have heated up, add the vegetable (frozen spinach, ugwu or bitter leaf can be used). Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes and serve with fufu,eba or amala.
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