Recipe: Ogbono again

The thing about soups is that there are so many variations to how you make them. Here is another recipe that may not be so different from the previous one, for ogbono soup.

Ingredients:

5 serving spoons full (svsp) of grounded dried ogbono seeds.

7 svsp of red palm oil

0.5 pound stock fish (dried cod)

2 lb beef cuts

half organic rotisserie cut into 8 parts

1 cup of crayfish

.25 cup of ground crayfish

2 knorr cubes if you wish 

.5 teaspoon full of salt, or more if you don't use knorr cubes

6 cups of warm water.

1 tablespoon of currie power

1 tablespoon of thyme powder

1 svsp of black pepper

1 svsp of old bay pepper

6 seeds of African nutmeg

.5 onion








Cook time is ~ 60 minutes.

Direction:

Boil stock fish in excess water for 10 to 15 minutes. remove from warm water and rinse well. cut into smaller chunks.

Slice onions into tiny chunks. Grind the nutmeg

Pour a mix of oil, ground crayfish, knorr cubes, currie powder,  peppers, African nutmeg , and ogbono  into pot.


ogbono mix








stir and start heat. Heat at medium temp for 2 minutes while still stiring. Then add 1 cup of water. continue to mix until mixture begins to thicken. Add 2 more cups of water. Mix for another 30 secs. Allow mixture to cook for 5 minutes. Add cleaned stock fish and stir well. Add fresh cut beef and stir. Add thyme and onion slices. Cover mixture and continue to cook for another 25 minutes. Add crayfish and chicken chunks. Stir to the bottom making sure there are no clumps at the bottom (every 5 minutes or so). Allow mix to cook for another 20 minutes at low heat. Remember to stir occasionally.

In about 1 hour, your ogbonor should be ready to serve with any swallow of your choice.



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