DrJoe1:


okro soup is best prepared with ugu vegetable

I cant find Ugu here, but I do use pumpkin in my Okra soup sometimes. tnx

Aida13:
Okro in Ogbono is like the finishing touch ohhh my I love the combo. I cut my okra in huge chunks and enjoy them when not too cooked so I put them last of all. I don't fancy meat with my ogbono. Instead, I use an assortment of dried/smoked fish to maintain the local flavor that meat can never provide.

The key is avoiding too much salt, and boiling the seasoning cubes in hot water beforehand, so they don't clump at the bottom of the soup. Also, stir stir stir. You have to stand by the soup and keep stirring, cos that sticking-to-the-bottom stuff is sooo not nice.

This soup is best with poundo yam, eko or semo.

Thanks, will try it.

Youngzedd:


If you look at the soup after adding Okro, you will notice it looks as if there is no oil. That is to say, you need to add a little oil next time.

Finally, Vegetable is very important. Pumpkin is necessary.



You tried. I will rate your cook 90/100

Thanks for the rating. Then I used to think my mom was forcing me to do women work.

yummy

Aida13:



woooww that's exactly how my mom does it so I learned from her. While the meat/panla is boiling, she turns up the lid and places a plate with the ground ogbono and palm oil. The steam from the boiling pot turns the ogbono+oil into a smooth paste. Then you scoop this into the boiling broth and stir while it bubbles to life I thought we were the only ones who did this lol

Lol, I learnt it from my aunt. i think that was how ogbono was been prepared in those days.

Procedures of cooking change over time, a friend's mum when she wants to prepare her stew, as she is per-boiling her meat/fish-she adds her grinded tomato, onion and pepper into the boiling meat and fish.

A lot of people would frown at such a method because its not the normal fry fish/meat, fry onion and pour in tomato paste method.

Since I learnt that method of cooking ogbono there have been no going back for me.

Lilimax:
It's not "ugwu" but "ugu" leaf.

Pardon my ignorance n thank u 4 d correction cos I usually skip english classes back den.

curve:
Lol, I learnt it from my aunt. i think that was how ogbono was been prepared in those days.

Procedures of cooking change over time, a friend's mum when she wants to prepare her stew, as she is per-boiling her meat/fish-she adds her grinded tomato, onion and pepper into the boiling meat and fish.

A lot of people would frown at such a method because its not the normal fry fish/meat, fry onion and pour in tomato paste method.

Since I learnt that method of cooking ogbono there have been no going back for me.

Lol wow you're so correct about the way cooking methods have evolved. I like the idea of stew boiling instead of frying, will try it. I definitely like to discover new cooking tips and share them too. For example I've mastered the art of cooking rice without a rice cooker. Because one thing I hate is over-cooked rice. So I had to figure out how to make the perfect pot of rice - not too soft or hard, just perfect lol

Aida13:


Lol wow you're so correct about the way cooking methods have evolved. I like the idea of stew boiling instead of frying, will try it. I definitely like to discover new cooking tips and share them too. For example I've mastered the art of cooking rice without a rice cooker. Because one thing I hate is over-cooked rice. So I had to figure out how to make the perfect pot of rice - not too soft or hard, just perfect lol

True that.

I learnt how to cook rice without a cooker and I never knew the difference until someone gave me a rice cooker as a present and indeed the difference is clear.

Hope you'll love the boiled stew whenever you try it out coz it taste absolutely different from the fried one.
Cooking is an art I must say!!!

Is that in London?

martynsnet:


Got it in Oxford. Cowley Street.

whitecat2:
Is that in London?

Oxfordshire, not Oxford Circus or Oxford street which are both in London.