Ogbono Soup with a Twist

Ingredients

• 1 cup (200g) ground ogbono seeds 1 cup (200g) ground ogbono seeds
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) chopped spinach 1 cup (150g) chopped spinach
• 1 cup (150g) sliced okra 1 cup (150g) sliced okra
• 1 tablespoon ground crayfish 1 tablespoon ground crayfish
• 1 cup (150g) dried fish, soaked and deboned 1 cup (150g) dried fish, soaked and deboned
• 1 cup (150g) stockfish, soaked and deboned 1 cup (150g) stockfish, soaked and deboned
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the ground ogbono seeds and cook for 5 minutes, stirring constantly to prevent burning.
5. 5.
   Gradually add the vegetable broth, stirring continuously to ensure the ogbono seeds are well incorporated.
6. 6.
   Add the chopped spinach, sliced okra, ground crayfish, dried fish, and stockfish to the pot.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Reduce the heat to low and simmer the soup for 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
9. 9.
   Serve the Ogbono Soup hot with your choice of pounded yam, fufu, or rice.

Treat your ingredients with care...

• Okra — To prevent the okra from becoming slimy, make sure to slice it just before adding it to the soup.
• Dried fish — Soak the dried fish in warm water for about 30 minutes to soften it before deboning and adding it to the soup.
• Stockfish — Soak the stockfish in cold water overnight to rehydrate it. Then, boil it for 20 minutes before deboning and adding it to the soup.
• Ground ogbono seeds — Toast the ground ogbono seeds in a dry pan for a few minutes before using them in the recipe. This will enhance their flavor.

Tips & Tricks

• For a thicker soup, increase the amount of ground ogbono seeds.
• Adjust the spiciness of the soup by adding chili flakes or fresh chili peppers.
• To make the soup more filling, add cooked chicken or beef.
• If you prefer a smoother texture, blend half of the soup before adding the vegetables.
• Leftover Ogbono Soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Ogbono Soup hot in individual bowls, accompanied by your choice of pounded yam, fufu, or rice. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To enhance the presentation of the Ogbono Soup, sprinkle some ground crayfish on top and garnish with a few slices of fresh bell peppers. Serve it in colorful bowls to showcase the vibrant colors of the vegetables.