WeCook

July 25, 2020

WeCook

Sweethearts,

Welcome back,

Just sit back, carry popcorn and soft drink as I will be telling us another beautiful way of making ogbono.

Make I no lie you, I love food; this blogger's true love is food. I have also learnt to find my way around the kitchen.

I take my ogbono with Amala, èbà, fufu, pounded yam or any other swallow that comes my way. I make my ogbono in two ways:

1. Ogbono and vegetable

2. Ogbono and okro.

I know some will say they don't eat okro because of some childhood beliefs we had but my dear, go and read the health benefits of okro.

Let me firstly tell us about the health benefits of ogbono:

Ogbono is known for its fat- and protein-rich seeds.The fatty acid content in ogbono seeds are myristic acid, lauric acid, palmitic acid and stearic acid.The plant is an excellent source of vitamins and valuable substances, including fiber, antioxidants, iron, potassium, calcium, zinc, and vitamins B and C.

Ogbono controls diabetes, prevents constipation, supports weight loss and many more.

Ingredients

Ogbono (grinded)

red palm oil

Vegetable: ugwu

pepper and Seasoning (To taste)

Ground crayfish and pepper.

Assorted meat and fish: Beef, Shaki, Dry Fish, Stock Fish (optional)

Process

** Pour the palm oil into a clean dry pot. Set on the cooker and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.

** Once melted, turn off the heat and add the ground Ogbono..

** Use your cooking spoon to dissolve the Ogbono in the oil.

** When all the Ogbono powder has completely mixed with the oil,

**Add the grated okro

** add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.

** Keep stirring till the Ogbono has completely absorbed the meat stock.

** Add a small quantity of hot water and stir till the Ogbono has absorbed all the water.

** Make sure the heat is set to low, cover the pot to allow it steam. So what you’ll do is: every 3 minutes, open the pot and stir.

** After few minutes, the Ogbono should be well cooked and you will begin to perceive its nice aroma.

** Add the assorted meat and fish, ground crayfish, seasoning and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.

Food is ready