Ogbono Soup

To make Ogbono Soup, start by washing your assorted meats like beef, dried fish, and stock fish. Cook them with seasoning and salt in a pot for about 10 minutes. Meanwhile, mix ground ogbono seeds with palm oil in a plate. After the meats are cooked, add water to the pot and let it boil. Mix some stock from the pot into the ogbono mixture to eliminate lumps, then pour it back into the pot. Stir gently and cook for 10 minutes without covering. Finally, add chopped uziza leaves, pepper, and salt to taste, cooking for an additional few minutes before serving.

Yes, Ogbono Soup is naturally gluten-free as it is made from ground ogbono seeds and does not contain any wheat or gluten-based ingredients. It can be a great option for those following a gluten-free diet, especially when paired with gluten-free swallows like pounded yam or cassava flour fufu.

If you need a substitute for palm oil in Ogbono Soup, you can use coconut oil or vegetable oil as alternatives. However, keep in mind that these substitutes may alter the flavor slightly, as palm oil has a unique taste that is characteristic of traditional Nigerian cuisine.

To store leftover Ogbono Soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions, where it can last for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warmed through.

Ogbono Soup pairs well with various Nigerian swallows such as pounded yam, eba, or fufu. You can also serve it with rice for a different twist. Additionally, a side of spicy pepper sauce or a fresh salad can complement the rich flavors of the soup.