|Okongobong is called “Ugu” in Nigeria|
Then remove your assorted meat/fish from the pot (assuming they are in a pot), leaving the stock behind.
Here is the blended Egusi-
Bring your pot of meat stock to a boil then while that is boiling, you add 1/4 of water to your ground Egusi and mix to form a really thick paste. This thick paste enables some of your Egusi to be in chunks when your cooking is done. They basically look in the soup like slices of Egusi Pudding which I love. So avoid adding a lot of water at this stage unless you don’t have a thing for Egusi chunks.
|The Yorubas in Nigeria call Ogbono Apon|
Add the Ogbono to the boiling Egusi.
Let them marry. “Soup of the year” is coming alive…
Well not quite yet. Add in your crayfish, peppers and seasoning cubes. You should have boiled your meats with salt so no extra salt unless you taste and the soup is not as salty as desired.
If the soup is too thick, add water to desired consistency. Then throw in the fleshy things. Oh baby!
When those fleshy things marry the soup for about 2 minutes, add in your veggies. I started with the dried Okongobong.
Then some fresh Spinach went right on top.
Simmer for two minutes. And yahoo! Your very own “Soup of the year” is ready.
Boil some water and make some Garri if you wish.