CREATIVE SUNDAY__ COOKING OGBONO SOUP

Hello my Wonderful people, I am here again and today I am bringing another native soup which is called ogbono soup, this type of soup is mostly common in the eastern part of Nigeria and some other parts of Yorubas though it is not that common like that among the Yorubas but it is majorly for the Igbos.

In Nigeria ogbono is a fruit, it is called bush mango or African mango and the seed is used to make this type of soup, after eating the fruit then you can extract the seed dry it, and blend it into powder form.

INGREDIENTS USED
💗Powered ogbono
💗Meat/dried fish
💗Red oil
💗Crayfish
💗Seasoning powder
💗Salt
💗Pepper
💗Locust beans
💓Bitter leaf

STEP 1️⃣
I parboiled my meat and set it aside though I did not show that part in my video, I believe that should not be a problem, I washed my meat and added my seasoning powder, curry, onions, and salt to taste, mixed them and boil for some minutes.

STEP 2️⃣
I blended the pepper with my blender, then set it aside, I moved to my powdered ogbono, mixed it with red oil, and set it aside as well

STEP 3️⃣
In my pot I added water that will cook my soup, it depends on how thick you want your soup to be, after adding water I go in with my blended pepper, I only used pepper for this soup, no tomato, you can not use tomato for this soup, I added the dried fish, Locust beans, and seasoning powder into the water, allow it to boil then taste for salt if I need to add more salt or add water if the salt is too much, I added all these ingredients then I covered it to boil.

STEP 4️⃣
After some minutes, I opened my pot and transferred my mixed ogbono into the boiling water and used my spoon to turn it because I did not want it to form lumps, I continually stirred until it was okay, you will know if it was okay because it will change color and it will be smooth and also be slimming.

STEP 5️⃣
At this point I gave my soup time to boil very well so that the original flavor of the soup could come out well, I added another two tablespoons of crayfish for that perfected flavor and aroma, and the next thing I did was to add my bitter leave, you can add any vegetable of your choice, it must not be necessarily bitter leaf, I allowed it to steam for some minutes then my soup is ready.

NOTE:- Always squeeze out your bitter leaf juice thoroughly, so that it won't affect your soup, wash it very well and ensure to get rid of the bitterness

This soup can be paired with any swallow of your choice and is very simple to make.