Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, okro and ogbono mixture. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
IT Is a very delicious soup that is fast and easy to prepare. Ingredients are okro ogbono meat dry fish cow skin cray fish pepper onion palm oil seasoning cube ozuza leaf salt. Okro with Ogbono soup is a very easy and simply soup to make.
Okro and Ogbono mixture is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Okro and Ogbono mixture is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook okro and ogbono mixture using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Okro and Ogbono mixture:
- Prepare Stock fish
- Prepare Meat
- Make ready Dry fish
- Prepare Okro
- Take Ogbono
- Get Crayfish
- Take Pepper
- Get cubes Knorr
- Make ready to taste Salt
- Take Little vegetable
- Take Palm oil
Ogbono are seeds found in the wild African bush mango plant common in Nigeria. These seeds are used mainly to make a sticky Ogbono soup which is sometimes referred to as draw soup. This soup is sometimes prepared with additional Okro leaves. It can be prepared without the Okro depending on.
Steps to make Okro and Ogbono mixture:
- Wash and steam the meat with onion, Maggi, salt and pepper add the stock fish to the boiling pot and allow to cook
- Once it boils you add little water the size you depending on the quatity of the ingredient you are using. Add palm oil then the blended crayfish and pepper cover it to cook
- Add the dry fish and stir together once it cook very well you add the ogbono and stir put the knorr, salt and leave it to cook for some time before putting the cut Okro don't cook for so long then you put the vegetable and bring it down
- You don't have to allow the Okro and vegetable leaf to cook for so long cos it has to be fresh
Just like ogbono soup and Ewedu soup, Okro soup has a viscous texture which makes it an acquired taste. It is not only common in Africa but it's also known to be a national Egyptian dish. Some people find Okro soup, Ogbono soup or jute leaves soup viscous or slimy and I totally relate. Ogbono, Okro, dice, Bitter leaf (washed), Meat of choice, i used chicken, Crayfish, Palm oil, Stock fish, dry fish, kpomo, Maggi. The taste is the difference and the difference is the taste 😂🤔.
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