Sunday 22 October 2017

Cooks’ Corner

Ogbono Soup

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-          1 kg Meat
-          1 cup of nicely chopped pumpkin leaves/Bitterleaf
-          1 cup ogbono
-          400g dried fish
-          400g Stockfish
-          200g kpomo
-          1 cup ground crayfish
-          2 cups shelled periwinkle
-          8 chilli pepper to taste
-          2 knorr cubes
-          1 cup of palm oil
-          1 onion
-          Salt to taste
How to Prepare
1.       Season and boil the meat to obtain the broth
2.       When the meat is almost soft, add the stockfish and kpomo
3.       In a different pot, boil your periwinkle in salt water and wash properly
4.       Add water when the stockfish, meat and kpomo are soft
5.       Add the ogbono, periwinkle and palm oil. Cook for about 5 minutes.
6.       Add the chopped pumpkin leaves or bitterleaf, crayfish and knorr cubes.
7.       Boil for another 3 minutes and add salt to taste.
Serve with eba, semo, pounded yam, fufu and so on…


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