My husband can swear by this recipe for a couple of reasons, each lump swallowed reassures him of my indelible inclination to our country Nigeria, and strikes a remarkable flashback from our Igbo native community. With scattered fishes and so much meatfullness, this is a little different from the traditional Ogbono Soup. The use of short ribs and pepper sauce in the soup made a whole lot of difference to me. And my husband could not stop the uh… and ah… each time he eats it. With garri, pounded yam, akpu or any choice you make, this recipe should fill your bowl first! I mean…immediately…hurry!
1 1/2 pound short ribs
4 pieces of dried fish
2 1/2 cups of stock fish flakes
1 1/2 cups of crayfish
3 medium sized onions
2 habanero peppers
1 cup of Ogbono
1 ogili ekpeyi
1 1/2 cups of palm oil
Collard green or spinach
For pepper sauce
4 long red bell peppers
1 medium sized onions
1/4 cup of Palm oil
In a pot Cook the short ribs with one onion, water, 2 tsp of salt and 2 cubes of knorr until it’s done.
Blend the hot pepper, crayfish, onions and ogili and keep aside.
In another pot heat the Palm oil.
Add the chopped onions, stir and let it boil a little bit.
Turn off the heat, let it cool down a little bit and add the ground Ogbono.
Stir to dissolve it.
Put the heat back on and let it boil then add the meat stock, hot pepper and crayfish blend, stock fish.
Let it boil until the stock fish is soft, now you can add the dry fish and the meat, let it boil for all the ingredients in the pool to get to know each other.
Meanwhile blend the red peppers and onions for the sauce.
Heat the Palm oil and pour in the blend let it cook for a few minutes.
Pour the pepper sauce into the boiling soup.
Add knorr cubes
Add salt to taste and turn off the heat.
I usually chop and keep the collard green in the fridge to be added each time I warm the soup. It makes the soup look freshly made.
Bon appetite mes aimes