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Ogbono With Okra Soup

Ogbono With Okra Soup is another way of enjoying ogbono soup. It has the same taste as the normal ogbono without okra is. Ogbono with okra soup is delicious, the taste you get is definitely is attributed to the protein you use in cooking it.  Ogbono seed is also known as bush mango seed or African mango seeds.

In this recipe, I used grilled mackerel, shredded dried fish, and some pieces of shrimp. You can use any protein of your choice depending on the taste you want. If you’re using meat make sure you boil the toughest meat first then add the soft meat last if you’re using stockfish soak in hot water and salt overnight then rinse it before adding it to the meat and allow it to boil with the meat this helps with the softness of the stockfish and also add more flavor compared to just adding the stockfish to the soup while cooking.

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Ogbono Soup

Gbegiri Soup (Beans Soup)

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Nigerian White Soup (Ofe Nsala)

Spinach Stir-fry

Egusi Soup (frying method)

Afang Soup

How To Cook Jute Leaves (Nigerian Ewedu Soup)

Ogbono With Okra Soup
Ingredients
  • 1 Cup Ogbono powder (you can blend the seeds yourself)
  • ½ cup Okra (or more); chopped or blended
  • The protein of choice (I used shrimp and grilled fish)
  • A handful of shredded dried fish
  • 1 Tablespoon Ground crayfish
  • 1 Teaspoon Groundfish
  • 1/4-1/2 cup Palm oil
  • 5 Habanero/rodo (adjust to your preference)
  • 1 Teaspoon dried pepper
  • A handful of vegetable (your choice; scent leaves, Ugwu, kale, spinach and so on are good)
  • Seasoning powder/cube
  • Salt to taste
Instructions
  1. If you have ogbono seed grind them in a dry mill, if you’re using frozen vegetable, thaw, squeeze out the water and set aside if you’re using fresh vegetable chop, rinse and set aside. Chop your okra or blend in a blender (if you like your okra chunky chop with a knife if you like it smooth blend to your preference and if you like it not too chunky or smooth you blend half of the okra then blend the remaining half). Soak the dried fish in a bowl of hot water and salt (if you’re using).

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  2. Rinse the hababero /rodo, chop and set aside. I used 5 habanero because the habanero here is not that spicy please adjust to your level of spicy tolerance.

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  3. I used grilled fish, so I don’t need to boil beef or stockfish. If you’re using meat boil the meat with onion and seasoning of your choice. Make sure you boil the toughest first before you add the softer ones later. If you’re using stockfish soak with hot water and salt overnight. Rinse then add to the meat when it’s almost done then boil together. Reserve some broth too from the meat you're boiling. When the meat or your protein is done set aside then continue from the next step.

  4. I started from this step because I already grilled my fish. Heat the oil on a large pan and add the ground ogbono. Stir together to combine and cook for about 1-2 minutes. Add the reserved broth or water (about one cup), dry pepper, and habanero/rodo then stir. Continue to cook the mixture for about 10 minutes or more if you need to add more liquid please do so and add more. The more you cook it the better and also if you like iru (locust beans) rinse and add about a tablespoon to the mixture.

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  5. Add the groundfish and crayfish, grilled fish (or meat/stockfish if that’s what you’re using or any protein you're using). If you're using shrimp don't add it yet because you don't want to overcook it. Season with seasoning powder/cube and salt. Combine and cook for about 5 minutes.

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  6. Add okra, shrimp and combine. Cook for another 3 minutes check the seasoning and readjust if necessary. If you want more of okra or you want it more visible add more okra.

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  7. Add a handful of your choice of vegetable and combine. Cook further for about 2 more minutes. Check the seasonings again and readjust if necessary.
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  8. Turn off the heat and serve with your favorite side.

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  9. Enjoy!

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  10. Ogbono soup with okra served with poundo. Enjoy it!

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