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 ¼ 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.
And enjoy!
Do you love us or the ogbono?
lol. I like eating it too and basically taught myself how to cook it as it wasn't a staple in our house growing up. I have never tried it with egusi though but i will try to.
I love you and the Ogbono. Lol
Awwww
Awwww.... thank u so much aunty Precious 4 reviving my appetite 4 dis delicacy! May God bless those precious hands of yours... I love u 4 this. Will cook soonest
So so delicious....
Awwwww.... thank u so much aunty Precious for reviving my appetite for ogbonno soup... i love u so much for this! God bless those precious hands of yrs.... will cook it soonest
You dropped a comment! I'm glad I inspired you dear. Thanks for commenting here.
I just tried it now. But I no see chunks of the egusi. Although I didn't follow your exact steps.i did mix it with stock and then boiled it for five minutes.
Chai! Most of the egusi dissolved even before the " marriage" with the Ogbono.
And I love chunks oh.
But it looks and tastes delicious sha.
Can't wait to get feedback when it's eaten tomorrow.
Thanks for the feedback, hun. Next time try mixing the Egusi with very little stock and put into the pot in scoops. Enjoy your soup babe!
The end results shows just how successful the marriage in the pot preparation was. Some rice will also do this delicious soup justice.
It is interesting to see the packagings. From Nigeria I presume? if so, then I will say they have gone a long way with their hustle and are worthy of respect. We have a lot we can market on the international scene but unfortunately, we only sabi big talk.
Anyway, I love the soup and the pot is RICH! My kind of way. If there are not enough particulars, I find the soup less appetising, I just like to see particulars. 🙂 Bon appetite in arrears.
The salt and other spices in the meat stock makes the egusi dissolve. Try boiling the egusi seperately next time before adding it to the 'marriage feast' of the soup. You will get the chunks easy.
Thanks for sharing that technique sis!!! I'm sure that will give me bigger chunks next time. SoldtoChrist, I hope you get to read this.
I haven't tried this soup with rice before. Next time I will boil some rice...
The Okongobong is actually from Cameroon. The package reads, "Product of Cameroon". Cameroonians are trying oh. There is this particular woman called "Sirri" (Bamenda name) who keeps producing things. I see things like "Sirri's Peppersoup Mix" and "Sirri's Dried Okra" in the market. Well done, Sirri. Lol
Welcome sis. Yes the chunks remain the same as you make them. You can now scatter them into preferred sizes yourself.
http://www.joy2endure.com
It is very very very nice with rice. Oh more manyanga to Sirri's hustle oh. Something positive really.
There's some in the freezer right now. When I heat it up to eat guess who will be coming along... rice!
Sounds good! Thanks for always having my back, sis. Na only you so.
Have heard about mixing egusi and ogbono but I can't eat it. Not a fan but cool recipe!
Some people also eat rice with ogbono. They have mind o
Ogbono mixed with egusi goes down well o. Maybe you'll try it someday.
Nice cooking method... i learnt all about egusi and how to cook delicious egusi soup
Precious Precious Precious i now understand why your dad had to smile,, OMG this soup is sth else although i added onions and garlic because these two and i are unidentical siamese twins, i was only tasting the soup till it got ready this is my first time doing this, tasting it too but WHAT it hass become my favorite with egusi damn i never regret joining this family, thanks
Anty Pre each time see ur dish my mouth get watering
Hahaha right dear?
hmmm...i really have to cook this ogbono... pre you fit make man chop thing wey person no ready. I hope mine looks and taste delicious like yours
Hahaha I'm sure yours will come out well. Enjoy!
U sabi cookam fine fine, great recipe but now if u re using the dry Tanchot leaves, wen does it come into the dish?
Hi Mercy, sorry I've never used dry Tanchot leaves before.
Hi Precious thanks for the recipe it looks delicious . well i've heard about warming the seeds up before grinding. What do you think?
Hi Rai, sometimes I warm the seeds so they are easy to grind. Be sure to let them cool completely before grinding.
Wow am gonna try it tomorrow
Hope you loved it Victoria.