My Ogbono-okro soup preparation//07-04-2021//Written by@presh-omah//100% powered up

Heloo beautiful people,,
I hope we are all doing great??

Well,,I made an Ogbono-okro soup today and I will like to share with us all of its ingredients and the processes of it's preparation..

Well,, Ogbono-okro soup which is popular known as "Draw-soup" especially in this Eastern part of the country,,is one of the favourite soups popularly prepared and enjoyed by the Igbos..
The soup per say is highly rich in almost all the food nutrients..

•It is rich in protein due to its contents of varieties of fishes and meat.
•It's richness in vitamins is as a result of the okro fruit in it,,,just to mention but a few.

INGREDIENTS

*Salt,,it is the highest of all the taste-adding ingredients..

Red oil,,it is a colourant..It gives the soup it's attracting look

It is called Okpei or native Maggi,,it also adds to the taste of soups especially ogbono and egusi soup

This is the usual Maggi we all know,,Knorr to be precised

Fresh pepper

This is called MANGALA or ARURA,, it's a type of fish..It also adds to the taste of the soup

Stockfish,,which is popularly known as Okporoko in this part of the our country,,it also constitutes to the taste of the soup..It's aswell rich in protein

/Meat,,it adds in both the taste and the nutrients of the soup

My bitterleaf,,most people don't add both bitterleaf and pumpkin together,,they add either of them,,but my mum likes it when the both are added,,so that's why we normally use the both in my house

My pumpkin leaf and my Okro fruit..Okro is also one of the thickners,,it aids the ogbono in the soup in it's thickening work

Ogbono,,the main thickener for the soup

PREPARATIONS

I sliced my Okro fruit into my desired size and shape

I soaked my stockfish and MANGALA with a hot water and later washed them out ,,,after which I washed my meat also and added to the already washed fishes,,sliced in my onions added salt and Maggi to taste

I pounded my ogbono to the extent of fineness I desired

Amidst the cooking,,I placed my pot of already washed fishes and meat on fire,,which also contained sliced onions,Maggi and salt which were all for taste..I covered them up and allowed them boil for about 15mins.I added just little quantity of water aswell.

Just little quantity of water

After I was sure they had boiled well,,to an extent that the fish and meat were able to be eaten,,I added the exact amount of water I needed for the soup, together with my red oil,,after which I added my already pounded ogono together with my Okpei, crayfish and fresh Pepper which I'd already grounded earlier,,I then covered them up to boil and to mix evenly with other ingredients I used for the soup.They boiled for about 10mins

I just added ogbono

When I was sure that the ogbono had evenly dissolved into the soup,,I added my sliced Okro,, allowed it to boil for ½ a min after which I immediately added my pumpkin leaf and bitterleaf together..At this point I tasted the soup to know the extent of the Maggi and salt in it and in not less than 5mins from the time I added my leaves,,my Ogbono-okro soup was fully ready to be served and consumed..

Ogbono-okro soup can be eaten with either of the swallows,,maybe with a nicely-made garri,,a soft fufu or a properly made wheat or semovita,, depending on ones choice..
My soup ready to be consumed

That sweat after a long stay in the kitchen

Thanks for going through my post..

Written by @presh-omah

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