How I Prepared Ogbono Soup
The ingredients and items I used are as follows:
Fish
Ugu leaves (sliced)
Okro
Ogbono
pepper
Maggi
salt
crayfish
Pomo (animal skin)
Palm oil
Procedure/Process
I slice the Okro to small slices. After cutting it, I decided to use the back of the turning stick to pound it to bring out the real taste of it.
Then I place the Pomo on heat after adding a little water to it. I included salt and maggi to taste and also sliced onion into it. After a few minutes, like ten minutes, I removed it from the heat.
Reason for boiling the Pomo is for the salt and Maggi to diffuse in them.
I prepared a separate pot that can contain the soup I'm preparing. I poured water inside it and placed it on the heat. I heat it until the water boils. I poured palm oil into the boiled water in the pot and allowed it to cook for a few minutes.
I poured in the cooked Pomo alongside the water into it. i added some palm oil inside the mixture alongside the blended crayfish. The mixture was allowed to boil for some minutes (5-8 minutes), and then I added my pepper, Maggi, and onions as well as salt to taste.
I poured in my grounded Ogbono (powdered) and stirred thoroughly. I left the mixture to cook for another 5-7 minutes.
I poured in my fish. (Reason for the late placement of the fish is for the fish to remain firm. In most cases, the fish would have been boiled with the water initially placed on heat, most especially if it is meat.) I stirred and allowed it to cook for another 4-7 minutes.
Now, I decided to pour my sliced okra. Okro must not be poured in late. This will make the ingredients more likely to mix with the mixture. I stirred thoroughly and allowed it to cook for another 4-5 minutes.
I poured in my Ugu leaves (sliced), known as vegetable leaves. I stirred the mixture. This would be the last thing to include in any soup one is preparing, to keep the nutrients circulated in the entire soup.
After 3-5 minutes, I remove it from the heat, and aha...the food is done.
I forgot to take a picture of the food I was eating. Anyway, this soup is eaten with prepared cassava flakes (Eba) or Fufu, also from cassava. A friend who came on a visit almost bit her fingers while eating my soup. my husband could testify to the taste, and in fact, he wanted more of it. the pale of Eba I made got finished by him alone, after which I made another one for my kids and me.
although my husband had cooked something like this before, now. he knew how to prepare soup. there is no soup he cannot prepare, most especially this type and Banga soup. he can also prepare Egusi soup to the best of his ability.
Safe journey to the world of food.
All the images are mine, transferred through my WhatsApp since I'm using my laptop to prepare the post
