Ogbono soup

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  • Assorted Meat (kpomo meaning cow skin and oxtail meaning cow tail)
  • Salt (to your taste)
  • Handful Spinach finely chopped (optional)
  • Dan-Q Cubes (to your taste)
  • 1/2 Teaspoon Thyme
  • 1/2 Teasponn Black Pepper
  • 1-2 Cooking Spoons Palm Oil
  • Dried Fish
  • Ground or Fresh Ogbono
  • 1/2 Teaspoon Potash
  • Chilli (optional)


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Wash the meat thoroughly with lime or lemon, place in a pan, add salt, Dan-Q seasoning, chilli, black pepper and thyme and bring to boil. Once the meat is cooked, drain it and set aside. In a clean pan or the same one, add the pan oil and onions, once the onions have softened, take it off  heat then add the ogbono. Mash it with the back of the spoon. Slowly add the stock from the meat, you’ll notice it will start to thicken then add the potash well (this will make the soup draw more). Add the dried fish to boiling water and leave it for about 10 minutes then drain. After that, you can add it to the ogbono. Add the cooked meat and stir, let it simmer for about 5 minutes. Finally add spinach or bitterleaf and let it simmer again for 5mins. Then Voilà!!! Your soup is ready, serve with any swallow of your choice.


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