Skip to main content

How to Make Draw (Ogbono) Soup


Hello People,

Ogbono Soup is commonly referred to as Draw Soup, because of its slimy consistency. This soup is made from Ground Ogbono (Wild African Bush Mango) seeds, very common in Naija Markets and African Shops Abroad.
Depending on your preference, you could add Ugu (Fluted pumpkin) leaves, Uziza leaves, Okro or even cook without leaves. Some people even add Egusi(melon seeds) to theirs (though i haven't tried this). For me, I prefer using Uziza leaves cos of the aroma and flavor it gives to soups, but for this recipe i used Ugu leaves. I was thought how to make this Soup by my neighbor during my Uni days, Shout Out to Kome, I'm sure she may not even remember this. Kome, hope i make you proud!
A Plate of Ogbono Soup

Ingredients:
- 1 Cup of Ogbono seeds
- A handful of Ugu leaves (Shredded)
- 3 Cooking spoons of palmoil
- 1kg of Beef
- 150g of Stock fish
- A handful of dry prawns (oporo) (Optional)
- A cooking spoon of Crayfish (Grinded)
-3 table spoons of grinded Red scotch bonnet pepper (Fresh pepper)
- Salt to taste

Direction:
1. Grind ogbono seeds and set aside. Wash Ugu leaves and drain in a sieve.
Wash, season and boil beef, when almost tender, add washed stock fish and cook for 10mins.
2. In a bowl, mix the ground ogbono with palmoil thoroughly.
Ogbono mixed in Palmoil
3. Take out the beef and stock fish from the Stock then add pepper, salt, dry prawns and bring to boil for 5 minutes. Now, add the mixture in 2. above. Stir using a wooden spatula ((to avoid burning), then reduce heat. Allow to cook for 15 minutes, stirring every 5 minutes. At this point, if the soup is too thick, add some water, then stir. Add crayfish allow to cook for 5 minutes.
4. Pour in the washed ugu leaves simmer for 2 minutes and turn off heat.

There you have it Ogbono (Draw) Soup. Enjoy hot with Eba, Semovita, Pounded yam, Wheat flour or any other swallow.
Palm oil, Ground Ogbono, Stock fish, Dry prawns (Oporo)

Kitchen Tips:
* Do not buy already ground Ogbono cos if ogbono is ground and kept for too long, it loses its thickening potency. Buy the seeds, then grind.
*Ground ogbono will form lumps if not used few hours after grinding, not to worry, once it's poured into the pot, it dissolves and thickens
*Use a wooden spatula (spoon) to stir to avoid burning and also cook on medium heat

Regards,
Nitie

*Always wash your hands before and after handling food items.
Labels:

Comments

  1. tutubamboTuesday, 18 February 2014 at 12:49:00 GMT+1

    Oh Nitie! U r a saviour!

    ReplyDelete
  2. tutubamboTuesday, 18 February 2014 at 12:50:00 GMT+1

    Oh Nitie! U r a saviour!

    ReplyDelete
  3. Nitie's CreationTuesday, 18 February 2014 at 13:34:00 GMT+1

    Winks. Thanks babes

    ReplyDelete
  4. UnknownTuesday, 18 February 2014 at 18:52:00 GMT+1

    I loved this soup the first time I ate it but never had time to learn how to make it. Will definitely try making it the next time I visit 9ja!! Wish me luck....

    www.ghlonghair.blogspot.com

    ReplyDelete
  5. Nitie's CreationTuesday, 18 February 2014 at 19:39:00 GMT+1

    Hehehe. Best of luck! You could try it in Gh, or don't you guys have Ogbono seeds there?

    ReplyDelete
  6. DabsThursday, 20 February 2014 at 15:18:00 GMT+1

    Great tips

    ReplyDelete
  7. Nitie's CreationTuesday, 15 April 2014 at 15:54:00 GMT+1

    Thanks Dabs

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Steamed Eggs

  Hello People,   It's been a while. Sorry I have been MIA. I must say blogging ain't beans man. For me that blogs about food recipes, I have to take pics at every stage of my cooking and this can be very tiring, but for you my dear readers, I will do my best. At this point, I'd like to shout out to bloggers like Linda Ikeji and co who post daily. I'm new to the blogosphere so with time I will "catch up" *winks A plate of steamed egg To the business of the day. If you are tired of eating boiled eggs, and you don't wan go close to fried eggs, then this post will put a smile on your face cos you will have the opportunity to eat eggs. Last Christmas, I made this for the family, and everyone loved it. When I was preparing it, my sis was like "which one is steamed egg again", I winked and kept sealed lips, then she added, "will one egg be sufficient for each person?" I'm like wait and see. When I was done, she kept "wow...
11 comments
Read more

How to Make Beef Stock

Hello People, Today, I will sharing with you "how to make beef stock". This method can also be used in making any other stock such as Chicken, Turkey or Fish. Two things that I always have in my freezer are Tomato/pepper puree and meat stock, cos they are often times part of my cooking. Stocks are also known as Broths and are used as a base or added in cooking many dishes as  rice, sauces, soups, stews and the like. Stocks are made using edible animal bones or flesh with herbs and other seasonings to enhance their flavor. Though they can be bought in markets and supermarkets, nothing tastes like homemade stock. Here is how I make my Beef Stock. Beef Stock   Ingredients: 1.5 kg of Beef 1 Large Onions 6 Red Scotch Bonnet Pepper Spices (Thyme, Rosemary, Garlic, Ginger) 3 Stock Cubes Water Direction: 1. Wash beef with salt and hot water, to eliminate germs. 2. In a clean pot, put the beef, chopped onions, pepper, spices and stock cubes. Cru...
3 comments
Read more