Nigerian Ogbono Soup (Draw Soup with Assorted Meats)
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 cup ground ogbono seeds (wild mango seeds)
- • 500g beef chuck and cow tripe, cooked tender
- • 200g smoked dry catfish, cleaned and flaked
- • 1/2 cup red palm oil
- • 2 tbsp ground crayfish
- • 2 scotch bonnet chillies, blended
- • 1 medium onion, finely minced
- • 2 cups rich beef broth
- • 1 cup chopped spinach or ugwu leaves
- • 2 seasoning cubes
- • 1 tsp salt
Preparation Steps
Heat red palm oil in a pot on low heat until warm (do not overheat); turn off heat, stir in ground ogbono seeds until completely dissolved into an orange oil paste.
Turn heat back to low; gradually pour in warm beef broth while stirring vigorously in a circular motion as the soup begins to thicken and 'draw' (become elastic).
Add blended scotch bonnets, minced onion, ground crayfish, seasoning cubes, and salt; simmer on medium-low for 15 minutes, stirring frequently so the thick soup does not burn.
Add boiled beef, tender cow tripe, and flaked smoked catfish; cook for 10 minutes to heat through.
Stir in chopped ugwu or spinach leaves and simmer uncovered for 3 minutes.
Serve piping hot with freshly pounded yam or soft eba.