April - June 2017 •
The Lion King
• 59
FOOD
health and for those who don’t eat
Ogbono, just know you are missing.
As I reveal the method of preparation
get the following ingredients ready.
INGREDIENTS
•
Grounded Ogbono about 1and
half cup
•
Palm Oil
•
Dry Pepper or red bell
pepper(tatashe)
•
Scotch Bonnet(ata rodo), get the
yellow one
•
Assorted meat - goat meat,
kpomo, saki, cowleg, beef
•
Generous amount of beef stuck
•
Smoked catfish
•
Smoked red prawns
•
Smoked mackerel
•
Locust beans
•
Okro (optional)
•
Uziza leaves
•
Crayfish
I learnt a secret fromDooney’s Kitchen,
a food blogger, that you don’t add
seasoning to Ogbonno, your stock
should be your seasoning. Seasoning
cubes has a way of messing with the
taste of Ogbono. So avoid using sea-
soning cubes for your Ogbono.
Deep your smoked fish and prawns
into the stock to add taste to it.
PREPARATION STEPS
1. Boil your meat with seasoning add-
ing the smoked fish, prawn and
kpomo. I prefer the white kpomo,
it absorbs the stock and taste
reaaaaaaaaaaaallllly good
2. Take the fish and prawn out of the
stock leaving the beef and kpomo
3. Add the blended tatashe/ground-
ed pepper
4. Add the blended yellow pepper
5. Add Ogiri Okpei and the locust
beans
6. Add the crayfish…this is so pretty
important
7. Cover for a while for it to steam up
8. Get your Ogbono powder ready,
break it into powder if it is lumpy
9. Add palm oil to the Ogbono. Make
sure the Ogbono is not too much or
too little
10. Add the Ogbono and palm oil mix-
ture to the bubbling stock
11. Let is steam. You notice it starts to
bubble
12. If you need to add water make
sure you add hot water
13. Add the most important ingredi-
ent…Uziza(Shredded and well
rinsed Uziza) It gives an aroma that
exceeds your expectations
14. Allow to cook for about 20mins
then add your fish and prawn
15. Enjoy your Ogbono with Ponded
yam or any solid of your choice
Photo credit: eatingnigerian.com
Photo credit: eatingnigerian.com
