How to cook Nigerian Ogbono and okro soup with a sprinkle of uziza vegetables. Served with my homemade millet flour fufu, Tastes really good with this homemade millet flour fufu and less expensive.
Ogbono soup can be cooked without okra and uziza, okra soup can also be cooked without ogbono and uziza or with either. Uziza can be used in different Nigerian soups like white soup and vegetable soups. This okro and ogbono soup is like making three soups in one pot with less. The next post is going to be how to make millet fufu from scratch (Easy steps). See ingredients for ogbono and okra soup below…
See picture of uziza leaves here
INGREDIENTS:
1/2 cow leg
1/2 kg Beef
Salt to taste
1 medium sized onion to steam meat
A teaspoon ground fresh Pepper (You may add more)
1 tablespoon Palm oil
1 cup roughly ground Crayfish
Half cup ground Ogbono
2 Seasoning cubes
Smoked titus fish (Mackerel)
2 cups chopped Okra
A handful Uziza leaves (Pepper leaves)
Water for stock
Cooking procedure for ogbono and okra soup.
OGBONO AND OKRA SOUP COOKING PROCEDURE
The step by step cooking pictures (below) on this post are self explanatory.
Start with pressure cooking the meat seasoned with salt, pepper, seasoning cubes and onion. After that, the stock is emptied into
another pot and used to to make the soup.
A tablespoon of palm oil is added, just one o. Too much oil in soups doesn’t taste good because palm oil on it’s own has no great taste sef.
The ogbono and ground crayfish came in when the stock started boiling.
Smoked fish followed
Okro and uziza leaves came in last. Uziza is a major ingredient in ogbono and okra soup. Check for taste and doneness before turning off the heat. This soup goes well with ALL forms of swallow; Eba, amala, semo, wheat, millet, akpu, guinea corn, maize (Tuwo), Rice flour fufu and even plantain fufu. Can be cooked with just crayfish or fish alone and will still taste great.
LORD MARTIN 