The first time I cooked this soup, I invited my dad to mine for lunch. I called him on the phone and I started going on about this new soup I learnt to cook from the TV. He was like your mum is not gonna like that. I told him, trust me she wouldn’t mind if she tastes the goodness of this soup. My dad came; I already bought hot fufu to accompany the soup. I trust my dad He doesn’t joke with soup especially if you mention that it’s from the eastern part. (He complains about too much palm oil in Yoruba soups)
When he arrived, I served him and the first thing he said was it looked like an ibo soup, now he moved to the smell test… he lifted the soup close to his nose and he said, it passed. I was over the moon. I only spent about #500 making the soup and before my dad left, he paid me in multiple folds. The soup had been a staple in my house and hubby likes it as well. I will always remain grateful to the day NTA showed the maggi cook TV. I have forgotten what it is called now (sorry) as it’s been a while.
WHAT YOU WILL NEED (Serves 8-10)
100g of ground Ogbono (Apon in Yoruba land)
1 cooking spoon palm oil (reduce if you are on a diet)
1 medium/ large Panla head (air dried cod fish) washed
2 tbsp cayenne pepper
3-4 tbsp ground crayfish
350g chopped/ blended okro
250g chopped ewedu (Jute leaves) I used frozen
350g beef/ goat meat, washed
250g assorted meat, washed
1 medium size onions
Seasoning cube of choice (I used knorr beef cubes)
Salt to taste
Boil meat and Panla until it’s tender by adding water, salt, seasoning cubes and onions (please don’t use curry or thyme)
Separate the meat and stock fish from the stock and sieve. I just like this process as I like my stock clear but if you don’t mind using your stock with the bits and bobs in it, feel free to skip this stage and move to the next.
Place a shallow pan on a low medium heat, add the stock with the meat and stock fish.
Add cayenne pepper according to your taste preference
Add palm oil and bring to boil for about 5 minutes
Stir in ground ogbono in bit to the mixture and continue cooking for about 5 – 7 minutes
Add crayfish and season with seasoning cubes. Don’t add salt yet because you might not even need to add any to the soup. I reckon if the stock is well seasoned, salt can be skipped in this soup
Continue to cook for about 5 minutes.
Stir in the blended okro and jute leaves (if you are using a fresh/chopped jute leaves, cook the okro and ogbono for another 3 minutes then add the jute leaves as you won’t want it to be too soft)
Cook for another 3 to 5 minutes. Turn off the heat and serve with swallow of choice. Oh how i miss fufu…
Thanks for reading and don’t forget to leave a comment. Please tag me on facebook and instagram (myactivekitchen) if you make this soup.