This is a mouth-watering and easy Nigerian delicacy, it is incredibly popular. Babies and toddlers love it; the sliminess helps them swallow with ease. One of the beauties of making this specialty is that you can prepare it all your own way; with or without adding vegetables. Pumpkin leaves (Ugu) and Bitter leaf are the most common vegetables used to prepare this sumptuous meal. However, today we decided to prepare it with our Tiger Basil Leaves and it came out amazing. Let’s head over to Tigerkitchen for an amazing cooking experience.
1 Cup blended Ogbono
4 Cups stock Beef
Meat Tripe, cow skin or Fish of choice
1 Cup Stock Fish
Salt to taste
Larsor Beef Seasoning
Tiger Chilli Pepper Powder
1 Tbsp Crayfish ground
Tiger Basil Leaves
3/4 Cup Periwinkle
1/3 Cup Palm Oil
Grind your Ogbono seeds finely and set aside.
Wash all the meats you’ll be using thoroughly.
Then, set a big pot on low heat, add in the tougher meats, in this case, the Shaki, Cow leg and Ponmo, add Vegeta Onion and Salt to taste. Cover and let it simmer on low heat for 20 minutes. This helps to release the meats’ natural juices.
Cut the beef rinse and throw it into a pot. Add Salt, Larsor Beef Seasoning, Vegeta Onion, and Tiger Chilli Pepper Powder, Leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be.
Once the meat is almost done, add the stockfish and cook for 5 minutes or till soft.
Add the blended Ogbono seeds to the boiling meat: Be sure you have enough stock in the pot. Stir very well until the Ogbono is well dissolved in the stock.
Stir in the periwinkles, crayfish, and Palm Oil and leave to cook for another 5 minutes.
Now turn down the heat then add Tiger Basil leaves. Leave to simmer for another 2 to 3 minutes. Then add Pumpkin and cook for 2 minutes. Serve with your favorite swallow like Eba, Amala, and Pounded Yam.
Adding Tiger Basil Leaves to Ogbono soup is a game changer! Try it and let us know if you enjoy it.
Thank you for stopping by.