Step By Step Guide: How To Prepare Fried Ogbono

Ogbono soup is one of Nigerians best soup and it can be prepare in various method.

The most common way used by many people is either pouring it directly into water to boil or putting it in a small plate with oil, and then leaving it inside a boiling pot of water to heat it up.

But however your choose to prepare it, it will always give you that unique scent it is know for.

This post is going to teach you step by step on how to fry your ogbono soup to make it more tasty. Most people may know about this frying method but trust me, there are different ways of going about it.

Without wasting much time, let’s dive right in.

First, get your ingredients as listed below:

• ¼ or 1 cup of ground ogbono
• Tin tomato or fresh tomato
• Ugwu leaves or Uziza (choose your pick)
• Beef/Turkey/Chicken (anyone is fine)
• Smoked fish
• Stock fish
• Palm oil
• 2-3 full spoon of ground crayfish
• 1 spoon of chili powder
• Salt
• Maggie seasoning

You can choose to add more item to the ones above, either way, the more ganishing, the more tasty it will become.

DIRECTIONS:

First, boil your meat for 15 to 20 minutes

While boiling the meat, add your stock fish to enable it become soft since stock fish are usually tick.

In another pot, pour your palm oil and place it on a medium heat.

Allow to heat up and then add your tin tomatoes or fresh tomatoes.

Stir properly and allow to fry for 5 minutes

By this time, your ogbono is already in a bowl.

After frying for 5 minutes, pour the fried tomatoes along with the oil inside the ogbono and stir.

NOTE: The fried tomatoes and oil should be a little more than the ogbono so that it does get too tick before pouring it into the pot.

After you stir, put it along with the bowl inside a boiling pot of water to heat for 2 minutes.

Now pour your ogbono inside your pot of boiling meat and stir properly to avoid seeds.

Add water to your taste or use your meat water to finish the cooking, depending on how tick you want your ogbono to be.

Add your smoked fish and ground crayfish

Add your chili powder, salt and Maggie seasoning.

Allow again to heat for 3 minutes.

Now add your shredded ugwu or Uziza leave and stir for about 5 minutes and then remove from heat.

Yummy, your fried Oghono is ready!!!

You can serve your ogbono with your prefered swollow. Eba, pounded yam, fufu, semovita. etc.

Feel free to drop your cotribution via the comment section or you can add anything you feel we missed on this post.

 Photo credit: Dobby’s signature