Ogbono Soup that went to UNN | All Nigerian Recipes | Flo Chinyere

ogbono seeds

🥗Healthier: ground flaxseeds

💰Cheaper: ground pumpkin seeds

Flaxseeds provide a similar thickening quality while being more accessible.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat option, while vegetable oil is often less expensive.

dried fish

🥗Healthier: cooked chicken

💰Cheaper: canned tuna

Cooked chicken is a leaner protein, while canned tuna is a budget-friendly alternative.

bitter leaf

🥗Healthier: kale

💰Cheaper: collard greens

Kale is a nutritious substitute, while collard greens are often more affordable.

Grind the ogbono seeds if they are whole.

If using a pressure cooker, cook the meats and stockfish at the same time with the seasoning cubes and onions.

If using a normal pot, start cooking the toughest meat first (cow skin) then add the others as you cook.

When the meat and stockfish are done, remove them from the stock and set aside. De-bone and break up the stockfish into medium pieces.

Pour palm oil into a clean dry pot. Melt the oil if it is congealed then turn off the heat.

Add the ground ogbono then mix well with a spatula.

Start adding the stock (water from cooking the meats) bit by bit and stir at the same time making sure the ogbono mix is not lumpy.

When all the stock water is in the pot, turn on the heat. Cover the pot and start cooking, stirring often to prevent burning.

Cook for at least 20 minutes, stirring often.

After 20 minutes, add the ground crayfish including the one ground with ogiri okpei.

Add the chopped peppers and stir well to ensure there are no crayfish lumps.

Add the stock fish and the rest of the meat. Taste for salt and adjust if necessary.

Cover the pot and once it boils again, add the spinach/ugu and uziza leaves. Cover and cook for at most half a minute.

Stir well and transfer to a cool container immediately to prevent the green vegetables from darkening.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary