Ogbono Soup otherwise called Draw Soup makes eating Fufu Recipes so natural due to its disgusting nature which assists the with lumpsing of fufu slide down. In the event that your children don't care for Okra Soup in light of the lumps of Okra, then attempt Ogbono Soup, they will definitely cherish it.
Step by step instructions to Cook Ogbono Soup [Video]
A few individuals like their Ogbono soup plain, with no included vegetables, others would not touch it unless there is some sort of vegetable in it. A third gathering love their Ogbono Soup with Okra. A few individuals even go favor and add Egusi to it.
Make sure to look at the accompanying connection where you'll discover more tips for planning Ogbono Soup.
Ogbono Soup: Frequently Asked Questions
Elements for Ogbono Soup
Grouped Meat and Fish: Beef, Shaki, Dry Fish, Stock Fish
2 modest bunches Ogbono Seeds
3 cooking spoons red palm oil
Vegetable: Frozen Spinach (you can likewise utilize Pumpkin leaves or even Bitterleaf)
1 modest bunch crawfish
Pepper and Salt (To taste)
1 medium onion
2 stock 3D squares (Maggi/Knorr)
Apparatuses I utilized
Cooker: Buy it in USA | in UK
Pot: Buy it in USA | in UK
Flavor processor for granulating ogbono seeds: Buy it in USA | in UK
Spatula: Buy it in USA | in UK
Hacking board: Buy it in USA | in UK
Blades: Buy it in USA | in UK
Before you cook Ogbono Soup
Grind the Ogbono with a dry plant.
Cut the solidified spinach when it is not totally defrosted. It is less demanding that way. At that point when totally defrosted, crush out the abundance water.
Cook the varying meat with the stock solid shapes and onion. On the off chance that you will utilize Shaki, recollect to begin cooking that to start with, then include hamburger when practically done.
Grind crawfish and pepper.
Heat up some water and put aside.
Cooking Directions for Ogbono Soup
Empty the palm oil into a perfect dry stainless steel or aluminum pot. Set on the stove and melt the oil at low warmth. Keep in mind, just liquefy the oil, don't permit it to warmth up.
When dissolved, turn off the warmth and include the ground Ogbono.
Utilize you're cooking spoon to break down the Ogbono in the oil.
At the point when all the Ogbono powder has totally blended with the oil, include the meat/fish stock (water from cooking the different meat and fish). Set the warmth of your cooker to low and begin blending. You will see the Ogbono begin to thicken and draw.
Continue blending till the Ogbono has totally ingested the meat stock.
Include a little amount of the boiling point water and blend till the Ogbono has consumed all the water. Rehash this procedure till you get a consistency that is appeared in the video underneath.
Ensuring that your warmth is set to low, cover the pot and begin cooking. When it begins to stew, blend each 2-3 minutes for 20 minutes.
So what you'll do is: at regular intervals or something like that, open the pot, mix each well, scratching the Ogbono that adheres to the pot's base, cover the pot and cook for an additional 3 minutes.
Following 20 minutes, the Ogbono ought to be very much cooked and you will start to see its pleasant flavor and fragrance.
Include the various meat and fish, ground crawfish, salt and pepper to taste. The Ogbono may have get to be thicker from the cooking. Assuming this is the case, include a tad bit more water and blend extremely well. Cover and cook till the pot's substance is all around warmed up.
On the off chance that you lean toward your Ogbono Soup without vegetables, turn off the warmth and serve yet in the event that you jump at the chance to include a vegetable then continue perusing :)
At the point when the pot's substance have warmed up, include the vegetable (solidified Spinach utilized as a part of the video). Mix extremely well, cover the pot and kill the warmth. Leave to remain for around 5 minutes and present with any Fufu formula.
Regularly Asked Questions about Ogbono Soup
My Ogbono Soup does not draw. Why?
There are 3 fundamental reasons why your Ogbono Soup does not draw.
You purchased the wrong seeds. Another seed looks so much like Ogbono and is sold as Ogbono seeds in Nigerian markets. To start with sign that you are purchasing the wrong seeds is whether they are too shabby to be in any way genuine. To affirm that the seeds are truly Ogbono seeds: break the seed and rub the broken sides together, on the off chance that they make a sap that draws, then you have the genuine Ogbono seeds. In Nigeria, each open business sector vender ought to give you a chance to do this "drawing test", if not, please leave their shop and go elsewhere.
For those living outside Nigeria, I figure you simply need to supplicate that the Ogbono seeds in the pack you purchase are the genuine article :)
Another motivation behind why your Ogbono Soup does not draw may be on account of you utilized bundled ground Ogbono, ground being the catchphrase here. This is particularly the case for the individuals who live outside Nigeria who don't have any decision than to purchase the ground bundled Ogbono sold in African shops.
When you granulate Ogbono, it begins losing its power to draw and with time, it won't draw any longer. The accurate time at which it totally loses its power to draw will rely on upon: how dry the Ogbono was before the pounding occurred and how well it is bundled amongst different things.
The third motivation behind why your Ogbono Soup does not draw is that you singed it before including the meat/fish stock. The ground Ogbono ought to just be disintegrated in the palm oil NOT singed. The more you sear it, the more it loses its drawing capacity till you have no power cleared out. This happens regardless of the fact that it is the genuine Ogbono seed.
In what manner would I be able to cook Ogbono Soup with the goal that it doesn't smolder?
To begin with, turn down the warmth. Whatever you are cooking, turn down the warmth to forestall smoldering. This is particularly the case with Ogbono Soup which is extremely sticky. Continuously cook your Ogbono Soup at low warmth. On the off chance that your cooker's warming extents from 1 to 9, set the warmth to 4.
Furthermore, don't include crawfish or whatever other fixings when cooking the Ogbono at first. Crawfish particularly accelerates the blazing. When you pound your Ogbono in Nigerian markets, they will instruct you to utilize crawfish to ensure all the Ogbono leaves the plant. On the off chance that you choose to do that, ensure that they put the crawfish and that last piece of Ogbono in an alternate plastic sack for you and include the crawfish bit when you include whatever remains of the fixings.
Likewise, utilize stainless steel or aluminum pots in cooking your Ogbono Soup. Non-stick pots are not the best to cook Ogbono Soup despite the fact that it says non-stick lol!
My Ogbono Soup tastes dull regardless of the considerable number of fixings I for the most part add to it. Why would that be?
One reason Ogbono Soup will taste dull even subsequent to including enough fixings is that you didn't cook it sufficiently long. I have seen many individuals cook Ogbono for just 5 minutes. That is insufficient. Ogbono, once included, ought to be cooked for no less than 20 minutes on low warmth. This is the time at which the taste starts to turn out and mix with the fixings.
Another reason is possibly in light of the fact that the Ogbono seeds have gone mildew covered in which case, it will have a marginally biting taste as well.