Ogbono and okra is a Nigerian dish made with ground Okro and Ogbono seeds (Wild African Mango). It is a combination of two (2) local draw soups. Ogbono and Okra soups are of the Igbo origin and can be served with numerous Nigerian swallow meals including Eba (garri), fufu etc.
How to cook Ogbono?
There are several methods in which ogbono can be prepared, but I prefer the boiling method, my experience with the frying method was unpleasant, so I resorted to boiling which hasn’t failed me. Adding grounded melon (egusi) to the ogbono gives it an attractive look as shown in the image.
Combining Ogbono with Okro?
Ogbono and Okro is a very popular soup and the method of preparation varies from different tribes. People have upgraded from the traditional method of preparing both local soups, different twist is being added. Like combining both soups to make a tasty dish! Traditionally, stock fish is usually the star of both dishes but with the modern cooking style, different things are being incorporated. Pumpkin, Bitter or Basil leaves are the most common vegetables used, but if choose to use spinach be sure to squeeze out excess water.
INGREDIENTS FOR THIS RECIPEPrint This
½ cup of grounded Ogbono
1 cup of grated Okro
1 cup of shredded pumpkin leaves
2 tablespoon of melon grounded with crayfish and stock fish
½ cup of red oil
½ tea spoon of turmeric powder (optional)
2 table spoon of chilli powder
Ikg of goat meat
½ kg of chicken
1 seasoning cube
Salt to taste
Thoroughly wash the goat meat, chicken and stock fish.
Soak the stock fish in water to make it tender.
Using the above listed measurements, fill an empty pot with the goat meat, add chopped onions, turmeric powder, chilli pepper, some seasoning and salt to taste and bring to a boil for four (4) minutes.
Add the chicken and the pre-soaked stock fish and bring to a boil for seven/ten (7-10) minutes. Additional water and seasoning can be added if necessary.
While that is cooking;
In a clean bowl, add the grounded Ogbono with two (2) table spoon of grounded melon mixed stock fish and crayfish, add some palm oil and thoroughly mix together.
Add the mixture to the pot, give it a thorough stir and allow it cook for two (2) minutes. To retain the slimy consistency, do not cover the pot after the ogbono has been added. I bet you still want to retain the thickness!
Add the grated Okro, give it a quick stir and allow it cook for about two/three (2-3) minutes.
Add the finely shredded pumpkin leaves and give it a final stir, so that all the ingredients are well incorporated.
Allow it cook for about two (2) minutes.
Do not forget to taste for seasoning.
Turn off heat immediately.
Stock fish is usually dry and hard, it is advisable to soak it in water for hours before cooking. When boiling meat, additional water is not required because meat brings out some juice as it is being cooked. Do not boil your meat with the chicken at the same time because chicken cooks quicker. This is not the only step in making Ogbono and Okra soup. You can fry the Ogbono before adding the ingredients. Adding grounded melon is a secret I am happy to share; it gives the Ogbono a unique taste and attractive look. Keep the secret safe. Winks* For those who don’t like Okro and pumpkin or either of both, you can skip the step or vice versa. Additional water is advised if the Ogbono is too thickened, the more you add water, the more you taste for seasoning. Excess water is not required as the pumpkin leaves tend to bring out its own juice when being cooked. To retain the slimy consistency, it is advised to control the amount of water added.