Vegetable Ogbono Soup With Beef And Fish Served With Garri (eba)
INGREDIENTS FOR COOKING THIS OGBONO SOUP:
- 1/2 cup ground Ogbono
- 1kg Beef
- 2 medium sized Dry Fish
- 1/2 cup ground Crayfish
- 1 small bunch Ugu Vegetable (fluted pumpkin)
- 1 tablespoon Palm Oil
- A small onion to boil the beef
- 1 teaspoon Pepper or more
- 2 Seasoning cubes
- Salt to taste
- Water enough to cover the boiled meat before adding ingredients. If while cooking, soup gets too thick, you can always adjust by adding some more water.
MY RECIPE FOR THIS SOUP:
- I put the washed and salted beef into a dry pot, added some chopped onion and covered to cook.
- The pot is allowed to boil until the juice in the beef is dry without burning the pot.
- The beef was still tough after the pot dried up, so, I added some more water to cook it the more and this time, I dropped just a little palm oil and added the pepper and seasoning, before covering the lid. It is allowed to boil until the beef begins to get chew able.
- Ogbono and crayfish were ground together, so, at this point, I poured them into the boiling pot and covered halfway, so that the it doesn’t boil and spill. While the pot boils spreading the nice aroma all over the kitchen and it’s environs, I heat water for garri. Enough to give me very soft and fluffy eba.
- After a while, I noticed that quantity of water was too small for the size of soup I was preparing, so, I added a little water with the smoked cat fish and brought it to a boil.
- The vegetable was the last thing that entered the boiling pot. Once I add vegetable and stir, my soup is ready I do not allow green vegetables to boil even twice, before turning off the heat. Once they are heated a bit, I know the vitamins are still intact, I quickly turn off the cooker.
- Garri is poured into hot water and allowed to stand for five minutes before stirring and adding as much water as is needed to give a fluffy feel.
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| Ogbono with veggies, beef and smoked fish served with warm garri |
.jpg "Vegetable Ogbono Soup With Beef And Fish Served With Garri (eba)")
NOTE: Mushrooms give a richer taste to this soup. They are not here because I couldn’t lay my hands on any mushrooms. Always remember that too much palm oil changes the flavor of meals. It has to be added early so that it boils and mixes well without floating on top.
You can't be posting pictures like this at this hour of the day, Eya. It's not safe for me, nor healthy lol…. nor fair!
Oh, sorry o, lunchtime will soon be here. Enjoy!
looolz me too Eya,for a bachelor whose only hope of having such is on saturdays,its like punishment.lolz
~BONARIO~says so via NOKIA3310
This is exactly how I like and make my ogbono soup. Thanks for helping bachelors like Bonario, even when they can only enjoy by looking.*laughing*
*swallows saliva and walks away*
so Bonario dey reach here too? i think say na only LIB you dey o
Eya, I left a little gift for you in my corner. Please visit. Thank you.
Sorry bachelor, this cannot wait for week ends. It cooks fast. Enjoy!
Hahaha Debby, Congratz I can see you care about eating them fresh and healthy. I am happy I helped him. Thanks to me.#shiningteeth.
Yes o, catch Bona here anytime, anyday. Why swallow saliva when food is staring at your face? Take some dear.
Choi Sykik, that parcel is heavy and big! Just give me sometime and I'll pick it up okay?
LOL! SO I JUST FOUND THIS BLOG FOR THE VERY FIRST TIME TODAY…interesting enough i love cooking and doin that i mean healthy..so i like ur recipe. Nice!
Thank you!
how come u dont cook with stock??? who cooks soup and allows the meat stock dry and then replaces it with water, abeg the food go dry.
Beef has it's way. Let it dry up, add some water, check for salt and allow to simmer. This removes that lingering beef smell that makes me uncomfortable when I eat beef that is not properly cooked.
Get the stock when it simmers, that way you don't get tough meat and there is no beef smell left.
The smell of cow urine that you get sometimes when you eat beef is because the pot wasn't allowed to dry up before adding water to get the stock.
Try my method and I bet you will thank me! *wink*
Hi, am really addicted to your blog. Nice way to perfect my culinary skill. Tanx a lot. Pls what's d black stuff in the first plate of soup??
Thanks Sara, that's smoked cat fish. That body must always be scrubbed with salt and washed before cooking, otherwise it will be sandy.
hi i like your blog, keep up the good work. from d way u prepared ur ogbonno, isnt it necessary to fry the ogbbono abit to remove the lumps? so i was taught by a friend anyway. what do u think ma?
I fry too sometimes, especially if I'm not adding vegetables.
The vegetables sure crushed every stubborn lump.
Frying also gives a slightly different flavor when I need to vary.
want to add a tip,once u add ogbono to d pot,it shouldnt be covered again because it reduces its resilience ie:the drawing power. the same thing also happens when u chop onions on top of okras before adding to your soups. Try putting your chopped okras separately…thank me later 🙂
Aijay