How to cook Ogbono Soup (Draw Soup)
Ogbono Soup (Draw Soup)
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. You may want to
use the recipe for light Ogbono Soup when preparing
theirs.
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. You may want to
use the recipe for light Ogbono Soup when preparing
theirs.
How to Cook Ogbono Soup
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.
Be sure to check out the following link where you’ll find
more tips for preparing Ogbono Soup.
Ogbono Soup: Frequently Asked Questions
Ogbono Soup: Easiest Recipe?
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.
Be sure to check out the following link where you’ll find
more tips for preparing Ogbono Soup.
Ogbono Soup: Frequently Asked Questions
Ogbono Soup: Easiest Recipe?
Ingredients for Ogbono Soup
Assorted Meat and Fish: Beef, Shaki (cow tripe) , Dry
Fish , Stockfish
2 handfuls Ogbono Seeds
3 cooking spoons red palm oil
Vegetable: Frozen Spinach (you can also use
Pumpkin leaves or even Bitterleaf)
2 tablespoons ground crayfish
Pepper and Salt (To taste)
1 onion
2 stock/seasoning/boullion cubes
For grinding the ogbono seeds, you will need:
A spice/coffer grinder: Buy it in USA | in UK
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.
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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 .
Serve Ogbono Soup with any Nigerian Fufu meal .
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 .
Serve Ogbono Soup with any Nigerian Fufu meal .
Frequently Asked Questions about Ogbono Soup
My Ogbono Soup does not draw. Why?
My Ogbono Soup does not draw. Why?
There are 3 main reasons why your Ogbono Soup does
not draw.
1. You bought the wrong seeds. There is another seed
that looks so much like Ogbono and is sold as
Ogbono seeds in Nigerian markets. First sign that
you are buying the wrong seeds is if they are too
cheap to be true. To confirm that the seeds are
really Ogbono seeds: break the seed and rub the
broken sides together, if they make a sap that draws,
then you’ve got the real Ogbono seeds. In Nigeria,
every open market seller should let you do this
“drawing test”, if not, please leave their shop and go
somewhere else.
For those living outside Nigeria, I guess you just
have to pray that the Ogbono seeds in the pack you
buy are the real thing
2. Another reason why your Ogbono Soup does not
draw may be because you used packaged ground
Ogbono, ground being the keyword here. This is
especially the case for those who live outside Nigeria
who do not have any choice than to buy the ground
packaged Ogbono sold in African shops.
Once you grind Ogbono, it starts losing its potency
to draw and with time, it won’t draw anymore. The
exact time at which it completely loses its potency
to draw will depend on: how dry the Ogbono was
before the grinding took place and how well it is
packaged amongst other things.
3. The third reason why your Ogbono Soup does not
draw is that you fried it before adding the meat/fish
stock. The ground Ogbono should only be dissolved
in the palm oil NOT fried. The more you fry it, the
more it loses its drawing ability till you’ve got no
potency left. This happens even if it is the authentic
Ogbono seed.
not draw.
1. You bought the wrong seeds. There is another seed
that looks so much like Ogbono and is sold as
Ogbono seeds in Nigerian markets. First sign that
you are buying the wrong seeds is if they are too
cheap to be true. To confirm that the seeds are
really Ogbono seeds: break the seed and rub the
broken sides together, if they make a sap that draws,
then you’ve got the real Ogbono seeds. In Nigeria,
every open market seller should let you do this
“drawing test”, if not, please leave their shop and go
somewhere else.
For those living outside Nigeria, I guess you just
have to pray that the Ogbono seeds in the pack you
buy are the real thing
2. Another reason why your Ogbono Soup does not
draw may be because you used packaged ground
Ogbono, ground being the keyword here. This is
especially the case for those who live outside Nigeria
who do not have any choice than to buy the ground
packaged Ogbono sold in African shops.
Once you grind Ogbono, it starts losing its potency
to draw and with time, it won’t draw anymore. The
exact time at which it completely loses its potency
to draw will depend on: how dry the Ogbono was
before the grinding took place and how well it is
packaged amongst other things.
3. The third reason why your Ogbono Soup does not
draw is that you fried it before adding the meat/fish
stock. The ground Ogbono should only be dissolved
in the palm oil NOT fried. The more you fry it, the
more it loses its drawing ability till you’ve got no
potency left. This happens even if it is the authentic
Ogbono seed.
How can I cook Ogbono Soup so that it does not burn?
First, turn down the heat. Whatever you are cooking, turn
down the heat to prevent burning. This is especially the
case with Ogbono Soup which is very sticky. Always
cook your Ogbono Soup at very low heat. If your
cooker’s heating ranges from 1 to 9, set the heat to 4.
Secondly, do not add crayfish or any other ingredients
when cooking the Ogbono at first. Crayfish especially
speeds up the burning. When you grind your Ogbono in
Nigerian markets, they will tell you to use crayfish to
make sure all the Ogbono comes out of the mill. If you
decide to do that, make sure that they put the crayfish
and that last bit of Ogbono in a different plastic bag for
you and add the crayfish bit when you add the rest of
the ingredients.
down the heat to prevent burning. This is especially the
case with Ogbono Soup which is very sticky. Always
cook your Ogbono Soup at very low heat. If your
cooker’s heating ranges from 1 to 9, set the heat to 4.
Secondly, do not add crayfish or any other ingredients
when cooking the Ogbono at first. Crayfish especially
speeds up the burning. When you grind your Ogbono in
Nigerian markets, they will tell you to use crayfish to
make sure all the Ogbono comes out of the mill. If you
decide to do that, make sure that they put the crayfish
and that last bit of Ogbono in a different plastic bag for
you and add the crayfish bit when you add the rest of
the ingredients.
Also, use stainless steel or aluminium pots in cooking
your Ogbono Soup. Non-stick pots are not the best for
cooking Ogbono Soup even though it says non-stick lol!
My Ogbono Soup tastes bland in spite of all the
ingredients I usually add to it. Why is this?
your Ogbono Soup. Non-stick pots are not the best for
cooking Ogbono Soup even though it says non-stick lol!
My Ogbono Soup tastes bland in spite of all the
ingredients I usually add to it. Why is this?
One reason Ogbono Soup will taste bland even after
adding enough ingredients is that you did not cook it
long enough. I have seen a lot of people cook Ogbono
for only 5 minutes. That’s not enough. Ogbono, once
added, should be cooked for at least 20 minutes on low
heat. This is the time at which the taste begins to come
out and blend with the ingredients.
adding enough ingredients is that you did not cook it
long enough. I have seen a lot of people cook Ogbono
for only 5 minutes. That’s not enough. Ogbono, once
added, should be cooked for at least 20 minutes on low
heat. This is the time at which the taste begins to come
out and blend with the ingredients.
Another reason is maybe because the Ogbono seeds
have gone mouldy in which case, it will have a slightly
bitter taste too.
have gone mouldy in which case, it will have a slightly
bitter taste too.
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