Award-winning Ogbono Soup.

This soup won awards, I’m in my house, come and beat me.

Dear Nigerian Husband,

I’m beginning to feel sorry for you.

See while you’re still stacking and working hard to come pay bride price, it appears the stakes may be getting higher; you may need to work a tad bit harder. I’m this close to being worried that by the time you bring your people to meet my people, you may not be able to afford my bride price.
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I’ve been improving on the quantity and quality of my wife material. It’s now premium bordering on supreme wife material.

I’ve always loved cooking but since I left Nigeria as a teenager, I perfected cooking other people’s foods and not Nigerian meals as I didn’t always have access to Nigerian ingredients.
But since I’ve returned home, I’m cooking more Nigerian meals – not like I really have a choice.

God forbid, you my Nigerian Husband, invite your friends for dinner one day and I don’t have “agbada-removing, naira-dropping, forget-your-car-keys” soup for them to swallow.
I will not put you to shame.

This weekend, I made Ogbono Soup for the first time.
Go ahead and judge me, you girls that have been cooking soups since your stint in the womb. Better late than never, shey? (I think that’s how the saying goes.)

A few Saturdays ago, I put my cooking prowess on display. Remembering how my mom cooks her Ogbono soup, mixed with a little Google knowledge, I came up with my own recipe for Ogbono soup.

As the sharing and caring future Nigerian Wife that I’m going to be, I’m putting out this highly sort after recipe of mine to help push someone’s ministry forward. (How easily we become vain lol) Laugh at me all you want; you’ll be the one crying when Maggie or Knorr calls me to be their brand ambassador.

Let’s get on to the crayfish of the matter, why don’t we? Please be guided that I learned to cook in a time when our mothers just eyeballed every ingredient. They poured the salt until the ancestors gave them a knock on the head. As such, we don’t have official measurements on this recipe. Just pour until you feel common sense leaving your body.

1 Cup of grinded Ogbono seeds
Palm Oil (Pour as much or as little as you think it necessary)
Crayfish
Stockfish
Beef
Kpomo
Salt
Knorr Cubes
Pepper
Dried fish
Dawadwa/Iru/Locust beans
Ugwu leaves (If you like, but you can also leave the Ogbono to be great on it’s own)

Here’s what you do.

1 – Boil the beef until it’s as tender as you want it (If you’re oyinbo and you like your meat raw, that one concern you.) You can add onion to the mix if you want. My mom and the Nigerian Husband’s mother don’t really use onion when boiling meat for local soups. Who am I to deviate from the plan? God forbid!

(But we all know you’ll add your salt and Knorr cubes, or any seasoning cubes of your choice, when you put your beef to cook right?)

2 – Wash and clean both your stockfish and dried fish, then add to the boiling beef.

3 – When they’re as tender as you want them, add your grinded/pounded Iru, crayfish, and pepper to the stock. When they’re cooked, set aside and let’s focus on the main thing; Ogbono.

4 – Pour your palm oil into your pot. Let it melt, not fry. (At least that’s what Google said.)

5 – Pour your Ogbono in the melted oil and please leave it on low heat. Apparently, if you let it burn, your Ogbono may not come out right.  Keep stirring on very low heat for a few minutes, not more than five or even four.

6 – After a few minutes, add some hot water and stir, then let it cook for at least two minutes, then repeat the process again until your Ogbono is at the right texture/ consistency or level of slime (lol)

7 – Add beef, stock fish and dried fish along with stock. Cook for at least 15 minutes or 20 minutes.

8 – Finally, if you’re not allowing the Ogbono be great on it’s own, the final step would be to add the chopped Ugwu leaves, which by the way you’ll have to thoroughly wash if not, your village people will use you as example of “Who Not To Marry.” The sand that can hide in Ugwu leaves is not funny.

Ladies and gentlemen, that was how I made my first Ogbono soup. Of course, you accompany the soup with any swallow of your choice. The Nigerian Husband accompanied his own plate with a nice ball of Tuwon Shinkafa.

He loved it.

PS
I’m still a learner oh, follow this recipe at your own discretion and peril, but please if you have a better way of cooking Ogbono soup, share it with me, I’m all for improving my wife material. When the list of ladies to wear white gown comes out, I shall be found on it.

Stay doing what you love.

Ngovou

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