This soup has a divided fan-base. some do not like it just because of the smell of Ogiri, while some love this soup for the taste. I'd say kudos to the founders. Onugbu soup is indigenous with the the Anambra people (an Igbo-speaking part of Nigeria). Every occassion celebrated by the Anambra people is not complete without the Onugbu soup. I personally like it (not love), and one thing I'm sure of is the fact that it's very nutritious.
Onugbu Soup/ Bitter Leaf Soup/ Ofe Onugbu
INGREDIENTS ---------- QUANTITIES
Beef or Goat meat(optional) ---------- 8 medium pieces
Stockfish ---------- 1 medium size
Smoked fish ---------- 1 medium size
Onugbu or Bitter leaves (shredded & washed) --- 1 large bunch
Cocoyam (as thickner) ---------- 3 small sizes
Crayfish (ground) ---------- 3 tablespoons
Palm Oil ---------- 2 cooking spoons or half a cup
Dried pepper (ground) ---------- 1 tablespoon
Ogiri ---------- 1 wrap
Maggi Cube or knorr cube ---------- 2 cubes
Water ---------- 2 litres
Salt ---------- to taste.
METHOD
Wash and boil the stockfish for about 35 minutes to soften.
Peel and boil the Cocoyam for about 20 minutes till soft.
Strain the Cocoyam and pound to form a paste.
Place the pot on the burner.
Add water and allow to boil for about 3 minutes.
Add the palm oil, stockfish, washed and boned dried fish, crayfish, pepper and the Cocoyam paste.
Stir and allow to boil for 10 minutes.
Add Maggi Cubes, Ogili and the washed Onugbu leaves.
Cook for another 10 minutes. The soup should thicken by now.
Stir and taste the soup.
Add salt and simmer for another 5 minutes.
Serve with cassava fufu, Eba or with pounded yam.
No comments:
Post a Comment