Recipe: Ogbono and okro soup

Ogbono soup with okro.

Ogbono and okro soup with a sprinkle of uziza vegetables. Served with my homemade millet flour fufu,  Tastes really good with this homemade millet flour fufu and less expensive. Ogbono soup can be cooked without okra and uziza, okra soup can also be cooked without ogbono and uziza or with either. Uziza can be used in different Nigerian soups like white soup and vegetable soups. This okro and ogbono soup is like making three soups in one pot with less. The next post is going to be how to make millet fufu from scratch (Easy steps).

See picture of uziza leaves here

  • 1/2 cow leg
  • 1/2 kg Beef
  • Salt to taste
  • 1 medium sized onion to steam meat 
  • 1 teaspoon ground fresh Pepper (You may add more)
  • 1 table spoon Palm oil
  • 1 cup roughly ground Crayfish
  • 1/2 cup ground Ogbono
  • 2 Seasoning cubes
  • Smoked titus fish (Mackerel)
  • 2 cups chopped Okra
  • A handful Uziza leaves (Pepper leaves)
  • Water for stock

The step by step cooking pictures (below) on this post are self explanatory.

  • Start with pressure cooking the meat seasoned with salt, pepper, seasoning cubes and onion. After that, the stock is emptied into

another pot and used to to make the soup.

  • A tablespoon of palm oil is added, just one o. Too much oil in soups doesn't taste good because palm oil on it's own has no great taste sef. 
  • The ogbono and ground crayfish came in when the stock started boiling. 
  • Smoked fish followed 
  • Okro and uziza leaves came in last. Check for taste and doneness before turning off the heat. This soup goes well with ALL forms of swallow; Eba, amala, semo, wheat, millet, akpu, guinea corn, maize (Tuwo), Rice flour fufu and even plantain fufu. Can be cooked with just crayfish or fish alone and will still taste great.

Adding palm oil to stock

Adding ground ogbono and crayfish to boiling stock

About to add already cooked meat

Adding boiled meat from the pressure cooker to the pot of soup

Adding deboned smoked fish

Adding okra. Sometimes I pound, grate or chop finely at other times like today, I want to chew okro and enjoy all that uncooked nutrition (Vitamins)

Adding just a handful of uziza

Making millet fufu while soup cooks

Okro and ogbono soup is ready

Enjoy the goodness and crunch of fresh okro

Nigerian okra and ogbono soup.

Millet fufu soft and fluffy, sweating in the wrap

All soup and fufu swallow served
Happy Cooking!

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  1. yummy yummy yum yum,please do you prepare your millet flour by your self or you bought already prepared flour?if prepared by you,is there any other flour u mixed it with for it not to be stiff/hard.

    1. Thanks FT. I buy millet joro)from the market, clean and take to the mill, that's all. Nothing is added to make it fluffy though sometimes I just add any other flour like guinea corn, or maize flour but it makes no difference. Once I left it open in the pot without scooping and wrapping up,by the time I came to serve, it was cold and hard. That's why I immediately wrap in cellophane bags and keep warm until I'm ready to serve.


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