Ogbono soup (draw soup) is one of the most popular soups in Nigeria. Here, you will learn how to make this delicious soup and why it falls into the list of Nigerian popular soups.
You will also find a video on making Nigerian Ogbono (ogbolo) soup at the bottom of this page.
While searching the web I have learned that there are over forty different soups that are eaten in Nigeria and there are probably about a hundred of other foods, the list would likely run into thousands if I counted both fruits.
Here we talked about the process involved in making Nigerian draw soup (ofe ogbono).
This soup is actually easy to prepare because almost all of its ingredients could be prepared by traders in the market, making it very easy for the cook.
What you find above is a delicious plate of ogbono soup, I used just a handful of uziza leaves
Although most people prefer this soup without leaves, I made the video below with bitter leaves. You can substitute different leaves for most Nigerian soups.
I can also make this soup with fluted pumpkin leaves. I have even eaten ogbolo soup that was made with uha leaves by my grandmother several years ago. So you can experiment wildly!
Ingredients for Ogbono (Draw) Soup
Here are all the ingredients for making Nigerian Ogbono soup, it would serve about 6×2 persons ( I could refrigerate the remainder for up to two weeks)
Assorted meat 1.5kg
2 cups of ogbono seeds
Stockfish head (medium size)
1 medium-size dry catfish
1 cup of crayfish (ground)
Fluted pumpkin (a bunch)
1 teaspoon of ogiri or ground dawadawa or okpei (local ingredients) (optional)
250ml of palm oil
salt and pepper to taste.
From top: Stock fish head, ground ogbono seed, assorted meat, dried catfish and bitter leaves (Onugbu).
Assorted meat is always preferred above all other types of meats in Nigeria. This is just different parts of a cow, from the intestine to the tripe (shaki), kidney, liver, heart and also red meat (beef).
Like I stated above. This soup is very easy to prepare, you can grind/blend ogbono seeds with a blender or hand grinding machine. I can do this at home or use the service of the trader who sold it in the market (for people in Nigeria only).
Selecting the right Ogbono seed and other ingredients.
Most people don’t know the difference between the authentic and the fake ogbono seeds, the best approach would be to buy from a trusted trader. Although there is just very little difference between the two, the only difference is that one has better elasticity.
Another ingredient that has a direct effect on any Nigerian soup is the dry fish used, I like to use the round dry catfish.
We buy it in most Nigerian markets and African shops, if you can get your hands on a good one it tastes nice in soups
I made this soup with bitter leaves, boil the bitter leaves with water for ten to fifteen minutes. This technique would further reduce the bitter tastes and also soften the leaves.
Some people also add a little bit of edible potash just to hasten the whole process, but I highly advise against this practice because it can change the texture of your soup, decreasing the nutritional value.
Soak the dry fish and stock fish with hot water for a few seconds, then wash.
Break the fish and remove the center bone.
Here is how to make Nigerian ogbolo or Ogbono soup.
Parboil your meat the normal way, with all the necessary ingredients (2 seasoning cubes, a teaspoon of salt, onions, a teaspoon of your favorite beef spice).
Ask them for beef spice at the grocery store or local market, there are different brands.
How to Cook Ogbono Soup
Add water to the meat after about ten minutes and cook till it is soft enough for consumption and the water is almost dried (just about 1 cup left), You will need to add 7 cups of water at this point.
Add the washed dry fish and stockfish, 250ml of palm oil, ground crayfish.
Stir, cover and cook for 10-15 minutes.
Add salt and pepper to taste, add another seasoning cube, add the ground ogbono seeds, stir and cook for another five minutes.
Taste your soup. (you can add more salt, pepper or seasoning cube)
Add the vegetables.
Stir and allow to simmer for three minutes after adding the bitter leaves (as below).
You just made a very delicious Nigerian ogbono soup.
Video For Ogbono Soup
What you see above is the video for making Nigerian Ogbono soup, I had to list all the ingredients used as well as a step by step detailed instruction for making this delicious Nigerian soup, Enjoy!
Ogbono soup | How to Cook Ogbono soup
- 1.5 KG assorted meat
- 2 cups ogbono seeds
- 200 Stockfish head
- 1 medium-size dry catfish
- 1/2 cup ground crayfish
- Fluted pumpkin a bunch
- 1 teaspoon of ogiri or ground dawadawa or okpei local ingredients (optional)
- 250 ml of palm oil
- salt and pepper to taste.
- Wash the dried fish and stockfish and set aside.
- Season the meat with a teaspoon of salt, onions and two seasoning cubes. Allow to boil, then cook till it becomes tender.
- Once the meat is well cooked and the water is almost dried, add 5-7 cups of water to it.
- Add the cleaned dried fish and stockfish, 250ml of palm oil, ground crayfish.
- Stir and allow to boil for 10 minutes
- Add salt and pepper to taste, add another seasoning cube, add the ground ogbono seeds, stir and cook for another five minutes.
- Remember to stir in-between so you don't let it burn.
- Taste your soups and add salt to taste.
- Add the vegetables (bitter leaves or flute pumpkin)
- Stir and allow to simmer for three minutes after adding the bitter leaves.
- Serve Ogbono soup with Eba, fufu or semo.
Compare other Nigerian soups
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