[size=13pt]hehehehehehe. . . .See Many Experts in the House . Hey Peepz, Have you Cast your Vote? [/size]

who nogo say him mama soup sweet?

Egusi soup is still leading the votes 50 meat to 35meat

Here's some info about ogbono:


Ogbono soup is a traditional Nigerian soup where “ogbono” represents the inner kernels of the wild African mango, and when cooked has a viscous, glutinous texture(termed “draw”soup), and a nutmeg colour. Besides the ogbono seeds, water and oil, the soup typically contains leaf vegetables, other vegetables, seasonings, and meat. Typical leaf vegetable include bitter leaf and ugwu. Typical other vegetables include okra, and for some tastes, tomatoes.
Typical meats include beef, goat, fish, chicken, bushmeat shrimp or crayfish, stockfish and the ever-popular tripe. It can be eaten with pounded yam, eba, amala etc or with rice. (rice?? sounds yummy. . . )

Here's a helpful recipe too. . .

lkg/ 21b assorted meats (oxtail, tripe, ponmo & bushmeat)
450g/llb stock fish(pre-soaked)
450g / llb dried fish (washed)
225g / 8oz whole dry prawns (cleaned)
225g / 8oz ground ogbono seeds
225g/8oz ground crayfish
25g / 8oz ground pepper
25g / loz iru
I medium onion
290ml /10 fl oz palmoil
3pt stock or water
salt to taste
Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground pepper and some stock or water. Cook for 30 minutes. Add the washed smoked fish and stockfish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning.
In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavour.
Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish.
Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.

VARIATIONS
OGBONO SOUP WITH BITTER LEAF
225g / 8oz washed bitter leaf added to main recipe
OGBONO SOUP WITH UGWU
500g / llb shredded ugwu leaves added to main recipe.


You can also add mushroom and Okro to this soup to give it a diffrerent flavour


PS---I love ogbono but I'll be the first to admit it's not very photogenic - or I'd have put up a picture. Nevertheless, it looks good and tastes good "on ground" as my warfi people will say .

As for egusi soup, make the egusi lovers post their own

@maedan,
that was quite a mouthful. keep it up!

@maedan,
wao! i never knew you were such a good hotelier! that recipe rocks!

@maedan,
i no be chef o!! i just like taking care of me stomach that's all!
and sorry o i think say you be hotelier before. because the way you
arrange your recipe na one in town!

You people are still comparing death and sleeping? Egunsi will be trailing Ogbono any day, anytime

@maedan,
thanks for the correction. yes, the right word should be cook. now, if only we can breathe some life into that recipe and make it real! do you cook as well as you sound?

250g 8oz fresh beef chunks
500g /  1lb bushmeat
500g / 1lb stockfish (pre-soaked)
500g / 1lb smoked dry fish
250g / 8oz oxtail
250g / 8oz cleaned tripe
2pt stock or water
300g /100z ground egusi
500g/ 1lb fresh tomatoes
250g / 8oz fresh peppers
2 large onion
2 teaspoons iru
4 tablespoon ground crayfish
500g/ 1lb fresh bitter leaf (washed to remove excessive bitterness)
salt to taste

Wash thoroughly the beef oxtail bushmeat and tripe.
Place a large pot with sliced onions season with salt add a drop of water or stock and cook for 30 minutes or until tender.

Add the washed dry fish and stockfish and cook for another 10 minutes.
When cooked mm into a large clean bowl. Wipe out the pot and place back on heat.
Pour the oil into the pot when hot add the ground tomatoes onions and peppers and fry for 10 minutes.
Add the ground egusi and iru stirring thoroughly and cook for 5 minutes.
Finally add cooked meats  and washed bitter leaf Crayfish and the stock.
Allow to boil then simmer for 15 minutes.

Serve hot with eba, pounded yam etc,

VARIATIONS
Others green leaf vegetables such as fresh waterleaf ,Soko Tete, Igbo ugwu and Uzouza leaves can also be used on their own or as a combination in the above recipe using the same methods.

yummy! wish i could reach into that dish and cut and eat!

yeeeeeeeeeeeeeeeeeeeeeeeeeee.
However, can someone show us a nice pix of good ogbono jare.
Let the pix competition continue jare

@George D, of course I can cook, why do you think I come to the food section ?

You wan try?

@maedan,
i believe you. but seeing the egusi pix, i'm beginning to have second thoughts whether to settle for the ogbonno or egusi. i think i'll take yours

Good pick, @ George D. You have chosen well .

@maedan,
thanks!

ok, maedan. your recipe has finally bought me over. i'm voting for ogbono right away. here we gooooo!

[size=13pt]** Walk in** ^{Swallow spit} ** Walk out**  See Soups!, wow we have Wonderful Cookz in the house
[/size]

@maedan,
now i'm at peace because i've joined the winning team.
and, are you aware of one secret benefit of ogbono that most people don't
know about?

Tell us now @ George D
we need more converts to beat the margin

maedan, most people aren't aware that ogbono seed is a powerful libido booster. good especially for the active males among us!

Uh oh. . .I don't think that's the benefit I was thinking of .
Nevertheless, I'm sure it'll be helpful to some, like you said .

certainly helpful to me. that is one secret why i take it a lot!

bilqiss:

You wan try?

@bilqiss

your egusi look like small pikin shiiit ,  chea!!!!  i wan vomit.

look ogbono soup here. delicious

@maedan,
i'm not surprised. one try and they'll be hooked for life. I didn't belive it myself initially until i began to experiment and found out it was true!