Ogbono Soup(boiling method)
Try this Ogbono Soup(boiling method) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- salt to taste
- bouillon
- 1 lb meat(i used beef)
- 1/2 cup dry blended ogbono (mix with a little warm water u
- 1/2 lb stock fish(washed and cooked)
- 1 dry fish(washed)
- 1 tsp dry pepper(add more if you prefer)
- 1 tbsp crayfish powder
- 1 habanero pepper i.e. ata-rodo(crushed)
- 1 1/2 cup chopped okra
- 100 ml palm oil(optional)
- a few sliced uziza leaves(optional)
- Carbohydrate 0.194393650793651 g
- Cholesterol 0.14031746031746 mg
- Fat 0.149815873015873 g
- Fiber 0 g
- Protein 0.179822222222222 g
- Saturated Fat 0.0370222222222222 g
- Serving Size 1 1 Serving (116g)
- Sodium 781.980793650794 mg
- Sugar 0.194393650793651 g
- Trans Fat 0.00658412698412696 g
- Calories 3 calories
Place the meats into a pot. season with salt, bouillon, the tsp of pepper and ½ tbsp. crayfish powderPour water to the level of the meats and cook until almost tender; then add the stock fish and oil. Cook until the oil has combined well with the meat stock. Pour in the Ogbono mix and stir continuously until combined; then stir in the remaining crayfish and habanero. Cook for another ten minutes on low heat; then add the dry fish, uziza and okra. Cook for another 3 minutes and set aside. Serve with any side of swallow or eat as is
