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No-Fail Ogbono Soup Recipe
Are you looking for a delicious Ogbono soup recipe guaranteed to come out absolutely delicious every single time? Here’s the recipe for you!
Enjoy the Richness of Ogbono Soup: A Hearty Blend of Ground Ogbono Seeds, Assorted Meats, and Vegetables. Perfectly Made!
Why Does Ogbono Soup Taste Bitter?
- Not cooking it long enough. Ogbono seed need ample time (at least 20 minutes) on low heat to release its flavor and thicken the soup. Cooking for only 5 minutes will lead to a bland, bitter taste.
- Using ogbono seeds that have gone moldy or rancid. This can impart bitter flavors. Always inspect ogbono seeds before using and discard any that look discolored or smell off.
- Not adding enough ingredients. Ogbono can taste bland and bitter if you don’t add enough seasonings. Make sure to properly season the soup.
Why Your Ogbono Taste Like Soap?
Ogbono Soup
Ingredients
- ½ cup ogbono (ground African wild mango seeds)
- 500g proteins of Choice (chicken, beef, or assorted meat)
- ¼ cup palm oil
- handful uziza leaves
- handful ugwu leaves
- 2 medium-sized smoked Titus (smoked mackerel)
- 2 medium-sized smoked hake fish / Panla
- 1 cup ponmo (cow skin) ((diced)
- 2 tablespoon crayfish (ground)
- 6 pieces yellow and Red Scotch bonnet peppers
- salt - to taste
- 1 teaspoon cameroon pepper
- seasoning cubes
Instructions
- Prepare your proteins by cutting them into bite-sized pieces. Wash thoroughly and set aside.500g proteins of Choice (chicken, beef, or assorted meat)
- Heat palm oil in a pot over medium heat.¼ cup palm oil
- Add the chopped peppers to the pot and sauté for another 3 minutes until fragrant.6 pieces yellow and Red Scotch bonnet peppers
- Stir in the ground crayfish and Cameroon pepper, then add the smoked fish (Titus and hake), protein of choice and ponmo. Allow them to simmer for about 5 minutes, allowing the flavors to meld together.2 medium-sized smoked Titus (smoked mackerel), 2 medium-sized smoked hake fish / Panla, 2 tablespoon crayfish (ground), 1 teaspoon cameroon pepper, 1 cup ponmo (cow skin) ((diced)
- Pour in about 4 cups of water and bring to a gentle boil.
- While the broth is boiling, mix the Ogbono with a little water to form a smooth paste.½ cup ogbono (ground African wild mango seeds)
- Once the broth is boiling, gradually pour in the Ogbono paste. Let it simmer for about 10-15 minutes until the Ogbono is fully cooked and the soup thickens.
- Finally, add the chopped uziza and ugwu leaves to the pot. Stir well and let it simmer for another 3-5 minutes until the leaves are wilted and incorporated into the soup. Adjust seasoning with salt and seasoning cubes if necessary.handful uziza leaves, handful ugwu leaves, salt - to taste, seasoning cubes
- Your delicious Ogbono soup is ready to be served hot with your choice of swallow (e.g., fufu, pounded yam, or eba). Enjoy!
Tried this recipe?Let us know how it was!