METHODS IN PREPARING THIS NIGERIA DELICACY_1

I welcome you all to another episode of Creative Sunday where we are given chances to showcase our talent in one way or the other and it will be of benefit to us and every other person.

Today I am here with another dimension because this is what I am best at, people around me call it talent but I call it a hobby, you can choose the one that you think it is.

Follow me to my kitchen because I am making one of the best Nigerian natives soup, which is Ogbono soup mixed with okro and garnished with scent leaf, if you will love to try this combo watch my video and give it a try and tag me.

To make it easier for people who do not understand what ogbono is, the English name for ogbono is wild mango or bush Mango.
The scientific name for ogbono is Irvingia gabonensis.
Ogbono seeds are so nutritious because they are rich in calcium, phosphorus, iron, and zinc.

INGREDIENTS
Ogbono powder
Red oil
Crayfish
Scent leaf
Seasoning cubes
Salt
Okro
Any protein of your choice

We have different methods of cooking this delicious soup, so I am going with my method.

STEP 1
This first step is always compulsory while cooking, it should be a habit when cooking, always wash your hands before touching anything, then wash all your ingredients thoroughly.

STEP 2
For people using raw meat, you can boil it and set it aside but I have already oven dry my chicken so there is no need for me to go through that process.

STEP 3
Mix a little quantity of red oil with your ogbono powder and set aside, you can see in my video that the red oil did not dissolve the ogbono, I pre-heat it to get a better texture, I would not have gotten nice soup if I had used the ogbono with that kind of texture.

STEP 4
Cut your veggies, dice the okro, blend your pepper, and set them aside.

STEP 5
Place your cooking pot on your burner, add water into it not too much, add your grounded pepper and your cooked meat, go in with your seasoning cubes and salt, mix together, and cover to cook for minutes. Allow it to boil and incorporate together.

STEP 6
After this process, I love to remove my protein from the water in other to mix my soup very well because I do not want my protein to be a hindrance to my mixing, so I will remove my meat and add my ogbono that I set aside, add it to the water and stir gently, after adding it all, continue stirring for a minute, you can decide to add water to it if the soup is thick or if you prefer it you can leave it, based on your choice.

STEP 7
After stirring leave it to cook under low heat for 5 minutes and then add the meat that you remove into it and allow it for a minute, at this stage you will not be perceiving the raw odor of the ogbono again, the aroma would have emerged into another realm, the bubbling will be in another dimension.

STEP 8
After getting that delicious aroma and unstoppable bubbles, then go in with your diced okro and mix them as I did in the video, cook this under low heat to avoid burning while the okro is yet to cook, after that add your scent of leaf, this part is optional you can serve it without the scent leaf, I prefer to use scent leaf because of the aroma the leaf added to my soup, you can use any vegetable of your choice.

STEP 9
After adding the scent leaf or any vegetable of your choice, off your burner and cover the soup, allowing the heat to steam your vegetable for a minute. Then your soup is ready, so easy to cook. You can pair your soup with any swallow of your choice. I am pairing this lovely soup with semolina and it is so delicious.

Thank you guys for taking your precious time to watch this video and your support is always encouraging. I love you all.