Ogbono soup is an African delicacy. The Ogbono is gotten from Wild mango kennel. After preparation it’s eaten with each Eba(from garri-processed cassava), or Fufu (from cassava) or Amala (from dried unripe plantain or yam)
If appropriately prepared, it’s a delicacy that will always make your meal worthwhile.
(3) Palm Oil
(6) Dried Fish
(7) Stock fish
(8) Dried grinded pepper.
(11) Shrimps(dried or latest)
(12) Maggi cubes
(13) Vegetable leaves
STEPS 1.You to begin with grind the Ogbono (wild Mango kernel) together with crayfish. The quantity must depend on the scale of your cooking pot and a median number of of us you want to serve. Moreover per boil your meat, slice your onions and vegetable leaves.
STEP 2. You slender your Okro with knife or grater and soak your stock fish with warmth water. That’s to cut back the hardness of the stock fish sooner than making use of it to the soup.
STEP 3. You pour Palm oil in a bowl and mix the grinded ogbono and crayfish together with it, and mix very correctly.
STEP 4. You pour water in to your pot and allow boiling. Thereafter, you add the mixed palm oil, Ogbono and crayfish into the cooking pot. Nonetheless please do not cowl the boiling cooking pot after pouring the mixture; that’s to allow the soup to have its elasticity nature.
STEP 5. After 10minutes, apply your per boiled meat and sliced onion into the cooking pot.
STEP 6. After 5minutes, apply your washed dried fish, stock fish,grinded dired pepper, salt, Shrimps, okro and magi cubes. And allow for yet one more 10minutes on the fireplace.
STEP 7. Add your vegetable leaves to it and easily allow to cook dinner dinner for yet one more 5 minutes and your soup is ready.
Written by Henry Okotoghaide