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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.
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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

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