Ogbono Soup
Rayo's own method for ogbono soup: fresh blended pepper, a rich meat stock and the ogbono mixed with palm oil before it goes in.
Video
Original video: watch on YouTube
Ingredients
15 items
- Assorted meat (goat, fowl, shaki (tripe), liver and beef)
- Stockfish
- Ground local spices
- Meat seasoning
- Crayfish (some blended with the ogbono)
- Onions (diced)
- Yellow chili pepper
- Salt
- Water
- Ogbono seeds
- Palm oil
- Fresh pepper mix (tatashe, shombo and atarodo, blended)
- Native spices
- Iru (locust beans)
- Scent leaves or uziza leaves
Instructions
6 steps
- Put the meats, stockfish, ground local spices, seasoning, crayfish, diced onions and yellow chili in a pot. Let the meat steam in its own juices to bring out the flavour.
- Add water and salt and cook until the meat is tender.
- Blend the ogbono seeds with crayfish in a dry blender. Pour into a bowl and mix with palm oil.
- Add the fresh pepper mix, native spices and iru to the meat stock. Add a little water and boil to remove the raw pepper taste.
- Add the ogbono mixture to the pot little by little.
- Finish by stirring in scent leaves or uziza leaves.
Cooking tips
- Rayo also likes this soup with dry Cameroon pepper, or with smoked chicken.
