You are reading How to prepare Ogbono Soup
Personally, I am not a fan of soup but whenever mummy removes bush meat, the gladness is exceeding.
This soup goes well with bush meat. What is called Ogbono is the seed of a wild kind of Mango colloquially called “Bush Mango”. Its scientific name is Irvingia Gabonensis.
This is a traditional meal of the Bayangi people in South West Cameroon. I think now you should know why I love it. The authentic traditional version often includes black pepper otherwise known as “Tanchot”. Hence the soup is also called, Tanchot.
Below are some of the things you need to make this soup come alive and yummy;
- Ground Ogbono
- Ground Egusi
- Tanchout (Hot leave)
- Sliced okongobong or bitter leaves
- Boiled meat and/or stock fish, bush meat
- Crayfish seasoning cubes ( maggi crevette)
- Palm oil
Slice the meat, rinse and throw into a pot then season with salt, Maggi, and chopped Onions, then leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be.
Once the meat is almost ready, add the stockfish and cook for 5 minutes or till soft. Add the Egusi either in balls or scatter it.
Blend the Ogbono seeds and add them to the boiling meat. Stir very well until the Ogbono is well dissolved.
Add your hot leave (Tanchot)
Stir in the pepper, crayfish, Maggi, salt, and Palm Oil and leave to cook for some time.
Now turn down the heat and add your okongobong or bitter leave. Leave to simmer for another 2 to 3 minutes.
It’s time to eat and lick your fingers. Remember you can serve your soup with either garri or fufu.
Here is why you will want to cook ogbono Soup
Ogbono soup has been demonstrated to lower levels of bad cholesterol, triglycerides, and C-reactive protein.
There is strong evidence that Ogbono soup reduces levels of bad cholesterol and triglycerides in the blood, which is a direct factor in the likelihood of vascular issues and potentially heart failure.
What do you think of this article; is there something I missed? What’s your experience with Ogbono soup?
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