Ogbono Soup RecipeOrigin: Nigeria Period: Traditional |
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This is another traditional Nigerian stew where ogbono represents the seeds of the calabash nutmeg. Their taste is rather like a mix between nutmeg and cubeb pepper and you could substitute these two ingredients in terms of taste, but they will not have the viscous nature of true ogbono. If you want something closer in texture (if not taste) substitute 1/2 tsp ground nutmeg, 1/4 tsp cubeb pepper, 2 tbsp ground macadamia nuts and 2 tbsp nori. Ingredients
1kg assorted meats (oxtail, tripe, game, offal) 
Ogbono Soup Preparation:Method:Wash the assorted meats thoroughly and add to a pot. Add the sliced onions, ground chillies and some stock or water. Cook for 30 minutes then add the washed smoked fish and stockfish, cook for a further 10–15 minutes adding a little stock or water as needed to prevent burning. In a separate pot, heat the oil and fry the fround ogbono seeds for 3 minutes to bring out their nutty flavour. Gradually add the stock to the ogbono mixture and whisk until it begins to bubble then add the cooked meats, onions, peppers and crayfish. Add the iru (if available) then allow to simmer for a further 10 minutes. Check the seasoning and serve hot with pounded yam. |
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