It's great privilege to be part of this special contest for steem africa that involves the promotion of most delicious traditional food.
I am here to present how to prepare my delicious soup, the Ogbono Soup with ugha/oko leaf.
- Ogbono seeds
- Red oil
- Ugha/Oko leaf
- Stock fish
- Dry fish
- Cray fish
- Pepper
- Salt
- Seasoning cube
- Red oil
- The Ogbono seeds will be grinded. I grinded with a manual grinding engine along with the crayfish so that the Ogbono seeds will come out completely.
The Ogbono seeds
Grinding it with manual grinding engine with Cray fish. - Sorting and cutting the Ugha/Oko leaf. In my place we usually do not cut this particular leaf with knife rather we use hand to cut it
This is the Ugha/Oko leaf
Using my hand to cut the leaf rather than using knife
The leaf is ready to be used
COOKING.
Wash the stock fish and the dry fish with warm water. Put it in the pot with desired quantity of water. Add red oil, salt and seasoning cube
The stock fish
Allow it to boil very well to soften the stock fish.
By the time the stock fish becomes softened the entire water will mix very well with oil. At that point you can start adding other things like the Ogbono. If the Ogbono is properly grinded and it is separated rather than forming lumps you can add it direct in the boiling pot but if it forms lump, it is best to scoop the boiling water in a deep plate with the quantity of Ogbono to be used. There in the deep plate, you mix the Ogbono and that hot water using your cooking spoon to dissolve those lumps. When properly dissolved, you can then add it in the boiling pot.
Once you add everything except the leaf, you taste it to confirm if everything is ok. Once it is to your satisfaction, then add the leaf.
Stir it and allow it to boil for a while. The Ogbono soup with ugha/Oko is ready.
Personally I like eating it with akpu/fufu but anything can go, garri, amala, semovita etc.
I sincerely thank the organizers and supporters of this contest. It's an opportunity for us to showcase our African heritage.
Written By: @aizeeck
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