Let's Prepare Ogbono Soup With Achara and Pumpkin Vegetable

Cooking is an art, so they say, and everyone has their own method of cooking that suits their taste buds. I'm no exception. Lol.

So, today, I prepared Ogbono soup with Okra, Achara (edible elephant grass) and Ugu (pumpkin vegetable), and I'd be sharing the recipe with you.

First off, Ogbono seed (Irvingia gabonensis), called African Mango or Bush Mango is primarily used as a thickener for draw (slimy) soups. Ogbono soup is one of the popular soups in this part of the world, and can be prepared in various ways.

Ogbono is tasty, has an earthy, nutty flavor and very nutritious. It's high in fat and oil, including protein. Also, it is known for supporting heart health and aids digestion.

Without much ado, here's the ingredients I used for preparing the soup.

Ingredients

Ugu - pumpkin vegetable, already washed and ready to be cut.

Okra gotten from my garden and already washed.

Ground ogbono seeds.

1 sizeable smoked fish, already washed.
Achara - edible elephant grass, already prepared.
Ground crayfish
1 tbps of ground dry pepper.
1 tbsp of salt.
Onion
Palm oil
Seasoning cubes.

And of course, water.

Prepping the remaining ingredients.

Dicing the onion and okra.

Cutting the vegetables.

Let's cook

The first step is to prepare the stock for the soup, and I used just smoked fish. The fish is already washed so I added onion, pepper, salt, seasoning cubes.

Then added water, stirred and allowed it to cook for 3 minutes.

Next, washed the achara and added, and it cooked for another 5 minutes. Then turn off heat.

Next step

I placed a cooking pan on heat and allowed it for about 30 seconds on low heat.

Once heated up, I poured in the palm oil.

Then, added the ground ogbono and stirred very well for two minutes so there won't be lumps. This method is a great way to prevent your ogbono soup from having lumps.