HOW TO MAKE DELICIOUS OGBONNO (DRAW SOUP)

Ogbonno soup is a Nigerian dish made with ground dry ogbonno seeds, with considerable local variation. The ground ogbonno seeds are used as a thickener and give the soup a light colouration.

This soup is mostly eaten in the eastern part of Nigeria. Ogbonno is thick, slippery and very nutritious.  It could be served with Eba, Amala, Pounded yam or Fufu.

INGREDIENTS

– 2 oz  of blended ogbonno

– Blended Okra (10 pieces)

– 25 kg  of Boiled assorted meat

– 4 Snails

– Dried stockfish and smoked stock fish.

– ½ oz  Periwinkle

– ½ oz  Crayfish

– A handful of Ugu leaf

– ½ oz  Locust Beans

– Seasoning

– 4 Small yellow chilli pepper

– 1 ½ cooking spoon of Palm oil

METHOD

Step 1        Heat 1 cooking spoon of palm oil and a few slices of onions for 2 minutes.

Step 2        Add two cups of water and the Ogbono then stir all together. Do not cover, leave for 5 minutes. The content turns into thick brown if too thick add some water.

Step 3      Add the crayfish, pepper, stockfish, shrimps, locust beans, assorted meat and Pomo (skin beef). Leave to cook for 10 minutes.

Step 4       After cooking for 10 minutes add the blended Okro and periwinkle leave to cook and check it draws (very slippery), then stir all together, leave for another 10mins.

Step 5 Add the Ugu vegetable and seasoning for taste leave for 3mins (do not overcook vegetables).

Step 6        Serve with Fufu, Amala, Pounded yam, Eba or Semolina.