Just like the egusi, ogbono soup is thoroughly enjoyed by all Nigerians. It is a particular favourite amongst the lbos in the east to whom this superb soup is deemed incomplete without the addition stockfish.
- 1 kg / 2 lbs assorted meats (oxtail, tripe, ponmo and bushmeat)
- 450 g / 1 lb stock fish (pre-soaked)
- 450 g / 1 lb dried fish (washed)
- 225 g / 8 oz whole dry prawns (cleaned)
- 225 g / 8 oz ground ogbono seeds
- 225 g / 8 oz ground crayfish
- 25 g / 8 oz ground pepper
- 25 g / 1 oz iru
- 1 medium onion
- 290 ml / 10 fl oz palm oil
- 3 pints stock or water
- salt to taste
- Washed the assorted meats thoroughly and place in a pot.
- Add the sliced onions, ground chillies and some stock or water.
- Cooked for 30 minutes.
- Add the washed smoked fish and stockfish, cook for a further 10–15 minutes adding a drop of water or stock as needed to stop it from burning.
- In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
- Gradually add the stock and whisk until it draws and bubbles.
- Add the cooked meats peppers and crayfish.
- Dissolve the locust bean in a little stock and add to the soup.
- Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.
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