Oil Free Ogbono
Make no mistake about it, this oil free Ogbono Soup is simply the truth. Delicious, luscious, hearty and much more...
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g/ 1 cup ground ogbono
- 3 medium red bell peppers
- 2 habanero peppers
- 2 large Onions
- 1 Dry fish cleaned and deboned (optional)
- 100 g Cooked Stock fish (optional)
- 4 - 5 cups Reserved Meat stock (if using precooked meats)
- 2 bouillon cubes
- 1/2 cup ground Crayfish
- 3 - 4 cups / 250 gm chopped Ugu vegetable (sub with kale if in Diaspora like me)
- 300 g beef
- 200 g cow foot
- 200 g roasted turkey
- 100 g cow skin
Instructions
- 1
Wash meats and transfer to pot and bring boil, add the crayfish, salt, Bouillon powder.
- 2
While meat is cooking, coarsely blend red bel peppers, onions, and habanero pepper. Pour blend into the boiling meat.
- 3
Cook till meat is tender, then add the ground ogbono and stir. Let simmer on medium heat for about 8 minutes. Taste for seasoning and adjust accordingly.
- 4
Stir in the chopped vegetables then turn off heat. The residual heat will finish off the cooking leaving your vegetable lightly cooked and fresh.
- 5
Bring meat stock to boil, add crayfish, salt/ bouillon to taste.
- 6
Coarsely blend red bell peppers, onions, and habanero pepper. Pour blend into the boiling meat stock stir and add the ground Ogbono to the soup.
- 7
Let soup simmer for about 5 minutes, then add Cooked meats, dry fish and stock fish If using. Stir and let simmer for another 5 mins. Taste for seasoning and adjust accordingly.
- 8
Stir in the chopped green vegetable. Turn off Heat.
- 9
serve with swallow of choice.