Recipe of the day: Prepare this Ogbono-Egusi soup special

This preparation is totally different from

Cooking time

1 hour

Recipe category

Main meal

Recipe cuisine

Local

Cooking method

Stewing

Recipe Yield

6 servings

Ingredients

Instructions

1. In a big pot, put the beef, stock fish and shaki with hot water and cook till soft enough to bite. You can make use of a pressure pot if very tough. Then debone the stock fish and separate.

2. In two separate pots, pour the stock and get ready for the two soups. Egusi pot will need more water than the ogbono.

3. Start cooking both pots on medium heat but note that the ogbono will need to be cooked before the egusi.

4. When they've been brought to a boil, reduce the heat and add a cooking spoon of palm oil into the ogbono pot then add the ground ogbono and stir. Keep stirring till combined well and make sure there are no lumps. Cover the pot and cook on low to medium heat for 20 minutes and stir at intervals.

5. In the egusi pot, add crayfish and ground egusi. Cover the pot and cook on medium heat for 10 minutes, stirring often so it doesn't burn. Add water if too thick.

6. Add palm oil to give the egusi its signature yellow colour and then add the bitter leaves. Cover and allow to cook for another 10 minutes.

7. After 20 minutes of cooking both, pour the ogbono into the pot of egusi. Add salt, pepper and the meats and fish. Stir well and cover to cook.

8. Once the soup heats up again, you know your soup is ready.

Serve with any swallow of your choice.