Ogbono Soup
Draw soup made with wild mango seeds.
Contains common allergens
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Instructions
- 1
Prepare the Stock: Boil the assorted meat with onions and bouillon until tender. Soak the dry fish in hot water, debone, and add to the cooked meat. You need about 3 cups of rich stock.
- 2
Melt the Ogbono: In a separate dry pot, heat the palm oil on very low heat. Turn off the heat and stir in the ground Ogbono seeds. Use a spoon to press out any lumps until it dissolves completely into a smooth, thick paste.
- 3
Combine and Draw: Turn the heat back on to low. Slowly pour the hot meat stock into the Ogbono paste, stirring continuously. The mixture will immediately begin to thicken and become viscous (draw).
- 4
Simmer with Spices: Add the cooked meat, dry fish, crayfish, and locust beans. Simmer uncovered on low heat for 20 minutes, stirring occasionally to prevent burning at the bottom.
- 5
Add Greens: Turn off the heat, stir in the chopped spinach, and let the residual heat wilt the leaves for 2 minutes. Serve hot.
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