Lol. Sorry about the exclamation marks. It was the excitement 🙂 hehehe
I should have blogged about this a long time ago. But because I had other recipes on a backlog I kept pushing it back.
But not anymore. Today we enjoy the experience :😊👏
I learnt how to cook ogbono at an early age. It was one of those soups I knew I could easily get with proper instructions.
My mum had various ways of cooking it so I will definitely be sharing some of it with you all.
One thing to note. Your ogbono must be fresh or else it will taste like soap. Yup. If its been in the house too long, no matter how much ingredients you put in it, it won’t taste as nice.
So please use a fresh milled ogbono. 😉
Ok lets get started shall we 🙂
- Apon (Ogbono)
- Palm oil
- Red Habenero pepper
- Smoked chicken or turkey
- Assorted meats
- Crayfish (2 tablespoons)
- Smoked catfish
Panla ( stock fish )
Smoked red prawns
- Shawa (dried herrings)
- Wooden spoon
- 2 medium sized pots
Prep time : 15 minutes
Cooking time : 1 hour : 55 minutes
Total time : 2 hours : 10 minutes
Wash the meats, remove any excess skin.
Next boil the meats except the smoked turkey and the other dried ingredients.
Boil the meats with salt, a little bit of knorr cube and blended onions.
(Please do not add curry, thyme or white pepper to cook the Meats *
Once the meats is almost cooked, add the dried fish (es ) and the smoked turkey. This is to allow the flavour distribute evenly.
*I didn’t add it at first because I wanted the meat to be boiled with the natural flavours first so that it can release its own juices, before being enveloped in smokey flavour*
Cook for 15 minutes and set aside.
Next heat up the palm oil for 10 seconds only please or else it will burn the apon and the taste will not be pleasant.
Add the 1 tablespoon of crayfish and apon. Mix thoroughly until the apon had melted. See picture.
Next seive the meat stock to get rid of any excess film.
Place the stock back on the burner, and then spoon the apon mixture unto the stock. Gently mix together with the spoon until its been dissolved and starts to draw.
Whisk the mixture with the wooden spoon to expand on the elasticity.
Add the one soup spoon of pepper, lower the heat and allow to cook for 20 minutes. (Please do not cover the pot or else it will end up slack and not draw at all)
*keep checking on it and whisking at intervals to ensure that it doesn’t burn.
After 20 minutes, add the meats and fish (es) mix gently to incorporate well into the soup. Leave the heat reduced and do not cover..cook.for 15 minutes.
*If your apon is fresh, it won’t taste funny and you wont spend a whole lot of time trying to get the flavour.
After 15 minutes, add the last tablespoon of crayfish and let it dissolve. Cook for 3 minutes and then remove from the heat and allow to cool off.
If you notice I didnt add any extra maggi or salt. Thats because I had done the initial work of making sure my stock was on point from the beginning. If you get your stock right, then it’s smooth sailing from there onwards.
Thats it. You are done. I am so proud of you all.👌👏👏👏
Now serve this delicious goodness with any swallow of your choice.
I would recommend plantain fufu. Its healthier 😉
Please dont forget to like our Facebook page Duchess O Kitchen
Follow me on Twitter
I’ll see you all in my next post
Love Duchess O