Welcome to a delightful culinary journey where we explore the fusion of two iconic Nigerian soups – Ogbono and Okra.

In this fantastic combination, we bring together the richness of Ogbono’s smooth, earthy flavors with the delectable texture of Okra.

The result is a mouthwatering Okro Soup with Ogbono Combo that will leave you craving for more.

Whether you are a seasoned chef or a cooking enthusiast, this recipe will surely become a favorite in your kitchen. So, let’s dive into the world of tantalizing tastes and comforting aromas!

Ingredients for Ogbono Soup cooked with Okra

To prepare this delicious soup, you will need the following ingredients:

1. 200g ground Ogbono seeds

2. 250g fresh Okra, chopped

3. 500g assorted meats (beef, chicken, or goat meat)

4. 200g smoked fish, deboned and flaked.

5. 1 cup crayfish, ground.

6. 2 medium-sized onions, finely chopped.

7. 4-5 tablespoons palm oil.

8. 2 liters of meat or chicken broth.

9. 2-3 tablespoons ground dried pepper (or to taste).

10. 2-3 stock cubes or bouillon cubes

11. Salt to taste.

12. Ugu (pumpkin) leaves or spinach, chopped (optional for added color and nutrients).

Watch okro and ogbono cooking full video here

Tools for the soup preparation

• Large pot
• Wooden spoon or ladle
• Cutting board
• Knife
• Blender or food processor (for blending Okra)
• Mortar and pestle (optional, for pounding Ogbono seeds)

Before you cook Ogbono Soup with Okra

1. Ensure all the ingredients are properly washed, cleaned, and chopped as required.

2. Prepare the meat or chicken broth in advance or use store-bought broth for convenience.

Cooking Directions for Ogbono Soup with Okra

1. Heat the palm oil in a large pot over medium heat.

2. Add the chopped onions and sauté until they become translucent

3. Stir in the assorted meats and cook until they are well-browned.

4. Pour in the meat or chicken broth and bring to a gentle boil.

Allow the meats to simmer until they are tender.

5. Reduce the heat and add the ground crayfish, smoked fish, dried pepper, and stock cubes. Stir well and let it cook for a few minutes.

6. In a separate bowl, blend the chopped Okra until it reaches your desired consistency.

You can make it smooth or slightly chunky.

7. Add the blended Okra to the pot and let it simmer for about 5-7 minutes, stirring occasionally.

8. Now, if you have pounded Ogbono seeds, you can mix them with some water to form a smooth paste.

Gradually add the Ogbono paste to the soup while stirring continuously to prevent lumps from forming.

9. Allow the soup to cook for an additional 5 minutes, allowing the Ogbono to thicken the soup.

10. If you prefer to use Ugu leaves or spinach, add them at this point and let the soup simmer for another 2 minutes until the leaves wilt.

11. Taste the soup and adjust seasoning with salt and pepper if needed.

Conclusion

Congratulations! You’ve just created a sumptuous Okro Soup with Ogbono Combo, blending the savory goodness of Ogbono with the delightful freshness of Okra.

Serve it with your favorite swallow, such as fufu or pounded yam, for a truly authentic and satisfying Nigerian dining experience.

Enjoy the delightful medley of flavors and share this delightful recipe with your loved ones to spread the joy of African cuisine.

Okro and ogbono soup video illustration

FAQs

1. Can I use frozen Okra instead of fresh?

Yes, you can use frozen Okra if fresh ones are not available. Just thaw them before blending and adding to the soup.

2. Can I add other vegetables to the soup?

Absolutely! Apart from Ugu leaves or spinach, you can add other vegetables like bitter leaf or kale for added variety and nutrients.

3. Is Ogbono Soup with Okra suitable for vegetarians?

If you omit the assorted meats and smoked fish, you can prepare a vegetarian version of this soup by using vegetable broth and adding tofu or plant-based protein substitutes.

4. How can I store leftover soup?

Allow the soup to cool completely before transferring it to an airtight container.

Store it in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently on the stovetop when ready to serve.