Ogbono soup with goat meat. Ogbono soup with goat meat Sou Lekki. Pour in a small pot and add palm oil as desired, place it on heat and keep stirring until all lumps dissolve and turn off heat. Beef and goat and bushmeat are popular, but you can use chicken too.

These are the ingredients I used to cook the big pot of Ogbono Soup in the video below. I'll be using Shaki (tripe), Ponmo, Goat meat, Bokoto (cow leg) and Fuku (cow lungs)… Add as little water as possible, add the onion (diced) and the stock cubes then cover and cook till tender. Add the deboned dry fish and/or smoked fish when almost done. You can cook Ogbono soup with goat meat using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Ogbono soup with goat meat

It's 2 cups of ogbono.
It's 2 of cksp crayfish.
It's 3 of fresh pepper.
Prepare of Salt.
You need 2 of Maggi cubes.
You need 1 of okpei.
You need 1/4 of palmoil.
It's 1 of small bulb Onion.
Prepare 1 kg of goat meat.
It's 1 of medium size smoked fish.
It's 2 of stocked fish.

Instructions To make ogbono soup, cut the beef or chicken into medium-sized pieces and rinse them in a pot. Season the soup with salt, and bouillon stock cubes. Ogbono soup, is a Nigerian igbo dish made with ground dry ogbono seeds (the local name for Irvingia) with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration.

Ogbono soup with goat meat instructions

Boil meat and stockfish with salt Maggi and onions..
Place a dry pan on fire add palmoil allow to fry for 5mins add the blended ogbono and stir very well to make sure it mixes well..
Then add more water to the already boiled meat and stock fish.allow to boil and add the ogbono..
Cover the pot allow to boil for 45mins.add crayfish pepper salt Maggi and okpei.
Cover to boil very well and add the smoked fish then after 2mins add the vegetable.food is ready..

Besides seeds, water and palm oil, it typically contains meat and/or fish seasonings such as chili pepper, leaf vegetables and other vegetables. Ogbono seeds: This is the heart of this dish and what provides its distinct flavor and texture. Palm oil: This is a staple in most West African soups as it gives a pleasant rich taste to the dish. Spices: Bouillon powder (or maggi cubes), ground crayfish, cayenne pepper, salt. Meat stock: This is used to add an infusion of flavor to the dish.