Onion sauce (onions and tomatoes purée sauce)

Ingredients 

*Onions (mix of small and medium size)

*250g puréed tomatoes 

*Bonga fish- sharwa (optional)

*Beef or any meat of your choice

*Beef or any stock of your choice (or just use water)

*Chicken stock (cubed or powder) 

Veg oil (can use palm oil, but make sure to bleach first)

Step 1. In a large pot or pan, add in the vegetable oil allowing it to heat up then add the chopped onions. The onions needs to sweat until golden brown, NOT BURNT so keep an eye on it. 

Step 2. Once the onions has turned golden brown, add in the tomatoes purée and chopped peppers 

Step 3. Add in the bonga fish 

Step 4. The chopped up meat

Step 5. Then the meat stock.. Allow the sauce to simmer on low heat, taste for seasoning and wait for the oil to separate from the stew. 

Looks yum... Enjoyed mine with some fried yam and beans!!!!!

How to cook Ogbono soup.. (Ogbono soup)

This is another popular soup across Nigeria and parts of sub saharan Africa that is typically accompanied by a carbohydrate swallow eg pounded yam, eba or fufu.

There are different ways of cooking ogbono and there are a lot of vegetables and extras that can be added depending on personal preference eg bitter leaf, ugu, kale, okra, spinach, mushroom.

To enhance the earthy taste, ground dried shrimp/ crayfish is essential, dried fish and/or stock fish is highly recommended for a fingerlicking treat.

Many people swear by the fact that it tastes even better on the day after cooking, I wonder why though. If you have any clue, let us know. 

Ogbono soup is one that is much appreciated for its unique taste and difference from most other soup because of its viscosity (thick and drawy). As with most African soups, the richer your ingredients, the better your soup. Anything from bush meat, dried fish, prawns, cow skin, cow legs to turkey comes highly recommended in churning up this amazing soup!!!

Ingredients 

Ogbono seeds

Stock cubes

Dried chilli pepper

Uda (optional)

Bonga fish 

Dried fish 

Crayfish 

Palm oil

Mixed meat 

Bitterleaves (or any other leaves of your choice)

Step1. (If using meat broth/stock the process remains the same but don't add in stock cubes, unless it is necessary ). Add in the crayfish, uda, stock cube, bonga fish, pepper.. Allow to boil, while you prepare the ogbono. 

Step 2. Blend the ogbono, and add in slightly heated palm oil to break up any lumps. 

Step 3. Now add in the meat, if you haven't already. 

Step ;. Then the stock fish.. Cover pot with lid and allow to boil for few more mins 

Step 5. Now add in the ogbono.. Stir and slow to cook for 7-10mins.. (Tip: of too thick add in little water at a time).

Step 6. Add in the bitter leaves or any leaves of your choice.. Cook for another 2mins and the soup is ready.... 

Finally!!!!!... Yummy finished product, served in Africa earth pot

Egusi Ijebu (melon soup)

Married to an Ijebu man, means we cannot go without cooking this soup ever so often. 

Egusi ijebu is that next level egusi in terms of aroma and taste. It does things to your taste buds I can't explain especially if you are new to it.

It derives its wow factor from the toasting of the egusi which creates a unique aroma and taste that's different from the regular egusi.

What I love about this particular soup, it's simplicity... Fuss free to the core. 

Ingredients

Melon seeds (blended)

Crayfish 

Smoked dried catfish 

Mackerel (washed and seasoned)

Smoke prawns 

Dried blended Cameroon pepper

Stock cubes

Onions (blended)

Palm oil

Step 1. Start by adding water, pepper and crayfish to a pot, then place on the cooker to boil. 

 Step 2. Add in the stock cubes, immediately 

Step 3. The palm oil 

Step 4. The washed catfish and prawns.. Cover the pot, then move on to preparing the Egusi 

Step 6. When the water and other ingredients are boiling... Place a frying pan on the cooker, add in the Egusi allowing it to brown a little while you stir to avoid burning, then pour in the blended onions. Your kitchen should be smelling amazing by now.

All the time, continue stirring (this process should take about 3mins)

Step 4. Add in the fish to the boiling mixture in the other pot.

Step 6. Immediately after adding the fish, scoop the melon into the boiling ingredients, then stir (allow to cooking, while stirring on interval  until the oil separate)  

Looking luscious already... Who wouldn't want this with some mean swallow? 

Slimline okro soup.. (Oilless)

For our fellow weight watchers, this one is for you!

It's a healthy, waistline friendly okro soup without any added oil yet very tasty and packed with essential nutrients and all the benefits of okra. This is one of those healthy meals the entire family will never hesitant to eat with you.

INGREDIENTS 

1kg okro

2 scotch bonnet 

2 large size red bell peppers 

Stock cubes

Crayfish 

Mixed meat 

Fresh or cooked prawns 

Ugwu leaves (blanched in hot water)

Fish (optional)

****Peppersoup spices (optional)

PREPARATION

Step1. Blend the red peppers and scotch bonnet, pour in a pot then place on the cooker to boil

Step 2. Add in the stock cubes 

Step 3. Add in the meat and fish

Step 4. Add in the crayfish, and allow to cook for 2 mins 

Step 5. Add in the okro 

Step 6.. Immediately the blanched ugwu leaves , then stir 

Step 7. After 2 mins add in the prawns..

Step 8. Stir nicely, then taste for seasoning... At this point you can add in the peppersoup spices of required. Cook for another 4min and its ready 

Oha soup

This is another popular soup from eastern Nigeria. It derives its name from the green leafy vegetable used Oha/Ora.

It's usually thickened with cocoyam and served with swallow.

Oha soup is one delicacy that you can't forget because the taste is quite unique and intense, it's also very nutritious. 

INGREDIENTS 

5 small sized cocoyam

1 small onion

Ora leaves

Mixed meat

Dried catfish (optional)

Periwinkle (optional)

Bonga fish (optional)

1 red bell pepper 

2 scotch bonnet 

Crayfish 

Utazi seeds(optional)

Palm oil

Ogiri

Stock cube

PREPARATION

*Peel, wash and start cooking the cocoyam before commencing with anything else... (dont add salt) 

Step 1. Start by pre cooking the washed and seasoned meat, when cooked, add in the blended peppers and onions.

Step 2. Add in the dried washed bonga fish and catfish

Step 3. The crayfish and uzazi seeds

Step 4. The diluted ogiri

Step 5. Blend the cooked cocoyam, till smooth (i used food processor)

Step 6. Add in oil, just a little, roughly 2-3 tablespoon depending on quantity of soup 

Step 7. Add in the washed periwinkles

Step 8. Add the blended cocoyam, allow to cook and thicken the soup for about 7mins (at this point taste the soup, if it requires additional stock seasoning please add more)

Step 10. Add in the leaves, dont over cook... {just for 2 minutes max) and the soup is ready

We had ours with pounded yam and it was a great hit!!!

The kids even asked for seconds, lol.

Okro peppersoup (Gbagbafofo)

I first came across this soup in a fitness group when one of the members presented it as part of her meal for the day. I was intrigued! I never knew such was possible!!!
I did to do some research on its origin then came up with my own twist, fell in love with it and it has become a staple in my home as my husband loves it as well. As one of the soups that conveniently thrives without oil, I just love it!!!
Also the spiciness of this soup makes it perfect for a cold day or for someone who is under the weather.
If you've ever tasted delta peppersoup then you need to try this as you know their game is tight in peppersoup business.


INGREDIENTS

1.Okra

2.Blended peppersoup spices (Uda, ehuru etc)

3. Ugu or scent leaf

4. Mixed meat (goat meat preferable)

5. Periwinkle (optional)

6. Fresh fish 

7. Dried catfish (optional)

8. Scotch bonnet (ata rodo)

9. Stock cube (may not need it)

10. Blended crayfish

11. Blended smoked prawns 

12. Blended dried pepper

1. Start by boiling the meat (making sure to season properly), while thats boiling chop up the okros and pepper

2. When the meat starts to soften up, add in the peppersoup spices, pepper, crayfish and prawn

3. Then the uda

4. The dried catfish 

5. Add in the fish, then stir 

6. Next the periwinkles 

7. Add in the okro and fresh pepper.. (Never over cook your okro or vegetables to retain some crunch and get more of the nutrients) cook roughly for 6mins 

8. Add in the ugu leave.. (Cook for 1-2mins more) 

9. Taste for seasoning ( I already added enough seasoning to the meat).. This is essential 

This is how you want you okro, not overcooked.. Just perfect 

I served mine with soft Eba, I love the taste and diversity of the soup. This is a refreshing change from all our typical oily soups!!!