Ogbono Soup with Ugwu RecipeOrigin: Nigeria Period: Traditional |
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This is another traditional Nigerian stew where ogbono represents the inner kernels of the African wild mango. 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 with Ugwu 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) and the ugwu (pumpkin leaves) then allow to simmer for a further 10 minutes. Check the seasoning and serve hot with pounded yam. |
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Other recipes with ogbono seeds and fish as primary ingredients: Ugandan Steamed Fish Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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