Ogbono Soup (Draw Soup) recipes

Ogbono Soup also known as Draw Soup makes
eating Fufu Recipes so easy because of its slimy
nature which helps the lumps of fufu slide down.
If your kids do not like Okra Soup because of
the chunks of Okra, then try Ogbono Soup, they
will surely love it.



Some people like their Ogbono soup plain, with no added vegetables, others would not touch it unless there is some kind of vegetable in it. A third group love their Ogbono Soup with Okra. Some people even go fancy and add Egusi to it.

Ingredients for Ogbono Soup

• Assorted Meat and Fish: Beef, Shaki, DryFish, Stock Fish
• Ogbono Seeds: 2 handfuls
• Palm Oil: 3 Cooking spoons
• Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
• Crayfish: 1 handful
• Pepper and Salt - To taste
• 1 medium size Onion
• 2 Stock cubes (Maggi/Knorr)

Tools I used

• Cooker: 
• Pot: 
• Spice grinder for grinding ogbono seeds: 
• Spatula: 
• Chopping board:
• Knives:

Before you cook Ogbono Soup

1. Grind the Ogbono with a dry mill.
2. Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.
3. Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.
4. Grind crayfish and pepper.
5. Boil some water and set aside.

Cooking Directions for Ogbono Soup

1. Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.
2. Once melted, turn off the heat and add the ground Ogbono.
3. Use your cooking spoon to dissolve the Ogbono in the oil.
4. When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.
5. Keep stirring till the Ogbono has completely absorbed the meat stock.
6. Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that is shown in the video below.
7. Making sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.
   So what you'll do is: every 3 minutes or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.
8. After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.
9. Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.
10. If you prefer your Ogbono Soup without vegetables, turn off the heat and serve but if you like to add a vegetable then keep reading :)
11. When the contents of the pot have heated up, add the vegetable (frozen Spinach used in the video). Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes and serve with any Fufu recipe.

Jollof Rice

(West African chicken with rice)

Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya.

4 to 6 servings

Ingredients

• Oil -- 1/4 cup
• Chicken, cut into pieces -- 1 1/2 pounds
• Water or stock -- 5 cups
• Onions, chopped -- 2
• Red or green bell pepper, chopped -- 1
• Garlic, minced -- 3 or 4 cloves
• Long-grain rice -- 3 cups
• Tomato paste -- 1/4 cups
• Tomatoes, chopped -- 2 cups
• Carrots, peeled and chopped -- 2
• Green beans -- 1 cup
• Cabbage, chopped -- 1 cup
• Salt and pepper to taste

Method

1. Heat the oil over medium-high flame in a large pot. Working in batches, add the chicken and brown on all sides. Remove the chicken to another large pot and add the water or stock. Bring to a boil, reduce heat to low and simmer for 20 minutes.
2. While the chicken simmers, pour all but 2 to 3 tablespoons of oil out of the first pot. Heat the oil over medium flame, add the onions and peppers and sauté until the onions are wilted and translucent, 4 or 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
3. Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste to coat the rice and give it a reddish hue. Add the chopped tomatoes and let them cook down for 2 or 3 minutes.
4. Pour in the chicken and its simmering liquid into the rice pot and add the carrots, green beans and cabbage. Season well with salt and pepper. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
5. Remove from heat, let rest another 10 minutes. Remove to a serving platter and serve with dodo, sliced hard-boiled eggs and a side salad.

Jollof Rice Variations

• There are many variations of jollof rice. Feel free to improvise using what you meats and vegetables you have on hand. Try beef, ham, shrimp, fish, goat or pork. For vegetables, add peas, potatoes, eggplant or mushrooms
• Beef Jollof Rice: Substitute cubed stewing beef for the chicken. After browning the beef, simmer in liquid for 45 minutes before adding to the sautéed rice mixture.
• Vegetarian Jollof Rice: Simply eliminate the meat and stir hot water or vegetable stock into the sautéed rice mixture.
• Optional spices that can be used to flavor the dish are cinnamon, curry powder or cayenne. Some minced chile peppers can be sautéed with the onions to add extra bite.