- 120g ground ogbono
- 120mL palm oil
- 10 pcs goat meat
- 10 pcs beef
- 5 pcs kpomo (Cow skin)
- 3 pcs smoked fish
- 3 pcs stock fish
- 1/4 tsp opeyi (local seasoning)
- 6 seasoning cubes
- 2 medium onion bulbs
- 5 pcs fresh red pepper
- 5 pcs fresh yellow pepper
- 2 tbsp crayfish
- 300g chopped okras
- 150g chopped pumpkin (ugu) leaves
- 1 tbsp ground pepper
- Salt to taste
Ogbono Soup and Pounded Yam;
Thoroughly wash goat meat, beef, kpomo and shaki with tap water. Season with 1 onion, 3 seasoning cubes, 1/2 tablespoon ground pepper and salt. Add 240-475mL water; mix thoroughly. Set on medium heat and cook till tender.
Thoroughly wash stock fish and smoked fish, first with hot water and afterwards with tap water. You may need to further boil your stock fish depending on its toughness. Your stock fish should be very tender.
Blend remaining onion, yellow peppers and red peppers with an electric blender till a puree is formed.
In another pot, add ground ogbono and palm oil; set on medium for 10 seconds or until the palm oil is fully liquid. Then add blended pepper puree; stir to combine.
Next stir in the cooked meat and meat stock, and leave to simmer for 5 minutes. You can choose to add more water for your desired soup thickness.
Add remaining seasoning cubes, crayfish, ground pepper, dry fish, stock fish, opeyi and salt. Leave to cook for about 20-25 minutes on medium heat.
Next add chopped okra and leave to cook for another 3 minutes.
Finally add chopped pumpkin leaves (ugu), stir to combine and turn off heat immediately.
Bring 475mL water to a rolling boil in a medium sized pot.
Add two packs of Sympli Yam Cubes and leave to boil for seven minutes.
When yam is cooked, scoop into a food processor or a wooden mortar.
If you are using a food processor, use the chopping blade and blend for 5 minutes until the yam is soft and fluffy and there are no visible lumps.
Scoop out with a wet spoon and mold to preferred shape. It is best to blend when yam is still very hot.
If you are using a mortar and pestle, pound for about 6-7 minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
Note: you do not want your pounded yam too soft or too hard — it has to be just right.