Ogbono and Egusi soup is a delicious combo you’ll surely enjoy.
It is a very common way to merge these two Nigerian soups (Ogbono soup and Egusi soup) together without having to cook two separate pots of soup.
So if you love egusi and ogbono and can’t decide which you’ll love to prepare, then do try out this ”combination soup”, you’ll be glad you did.
Ogbono and Egusi Soup ingredients
• 1 handful of Ogbono Seeds OR 2 handful ground Ogbono powder
• 1 cup ground Egusi/melon seeds
• Assorted Meat and Fish: (could be a mixture of any of these :Beef, cowfoot, Shaki(tripe),Ponmo(cow skin) DryFish & Stock Fish)
• 2-3 Cooking spoonful Palm Oil
• Vegetable :Spinach OR Pumpkin leaves(ugu) OR Bitter leaf(onugbu)..or a mixture of bitter leaf and Ugwu
•Crayfish(as you like it)
•1 Onion bulb
•2 seasoning cubes
•Chili Pepper or scotch bonnet(atarodo) (to taste)
• salt (to taste)
**If you bought Whole ogbono seeds, Grind the ogbono seeds thoroughly using a dry mill or blender.
**Also grind the egusi seeds until smooth. Place in a bowl and dissolve with a little lukewarm water to form a paste.
Wash, season and cook the assorted meat , dry fish &stock fish
with onions, stock cube and salt to taste.Cook until tender.
**Slice the vegetables, grind the pepper and crayfish and set aside
Now to cook the Soup…
1. In a small pot, heat up a cooking spoonful of palm oil until hot. Add
the dissolved Egusi paste and fry, stirring constantly until it starts to thicken.
Fry for about 15 minutes or when you notice
the oil rise to the top of the egusi. Put off the heat and set aside.
2. In another larger pot, heat up the remaining red palm oil until hot ;put off the heat and add the ground Ogbono.
Dissolve the ogbono by pressing it with the back of the cooking spoon, stirring constantly .
Put back on low heat, add a little
water or meat stock, and leave to boil for a minute. You will notice
that it has become thicker and has a slimy texture(it has started to ”draw”) .
3. Now add the ”fried” egusi to the pot and mix well. If it’s too thick, add more of the meat
stock or water and leave to boil for 10 minutes; Stir the soup constantly so that it does not burn at the bottom.
4. Add the cooked dry fish/stock fish, assorted meat, the ground crayfish, stock cube, pepper and salt to taste.
Mix well, cover the pot and leave to simmer
for about 10 minutes, you should check on it and stir the soup constantly
to prevent burning.
5. Finally add the sliced vegetables.
Simmer for 3 minutes and put off the heat . Stir well and serve hot with Pounded yam, Fufu, or any other ”swallow of choice’‘.
Here are other soup/sauce recipes you would like:
* Efo Riro Soup Recipe
* Nigerian Ogbono Soup :How to Cook Ogbono Soup
* Ofe Nsala (Igbo White Soup) : Nsala Soup
* Banga Soup : Efik Banga Soup Recipe
Can I add utazi or uziza
You can add a little utazi or uziza, you'll love it.
I just finished making this but I used ahihiara/ewedu for the recommended vegies and I absolutely love how it looks. You are the best. I don't know if you'd sanction ewedu but I permitted myself to use it!
Hi Dearie, I like that you thought out of the box and tried with ewedu and I'm so glad it turned out well and you also enjoyed it. I would have loved to see a picture to share to other fans, but maybe next time and keep me updated on any other recipe you try out 🙂
Hi dear, really LOVE dis site, pls want to know if when using oporp (dat big crayfish, dnt no d english name, lolz), shld i remove the head and tail or blend all? Expecting your reply. Thanks n God bless U!!!! Keep up the good work
Thanks dear, if you're cooking with large dried prawns, you can grind the heads and the tails too and add to the soup.Hope to see your pics 🙂
Hi dear, love dis website, pls want to know, oporo(dat big crayfish, dnt no d english name,lolz) if i want to use it, shld i remove d tail and head or just blend all? Expecting your reply. Thanks and keep up d good work. God bless U!!!
I have to try this one, thanks Nky.
You're welcome Abike :)I'll be expecting your feedback.