Recipe of Award-winning Ogbonno, okra and Bitter leaf soup

Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Ogbonno, okra and Bitter leaf soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ogbonno, okra and Bitter leaf soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ogbonno, okra and Bitter leaf soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Ogbonno, okra and Bitter leaf soup estimated approx 50mins.

To begin with this particular recipe, we must first prepare a few components. You can have Ogbonno, okra and Bitter leaf soup using 14 ingredients and 4 steps. Here is how you can achieve it.

This soup for me is comfort and sheer pleasure . The combination of okra , ogboono and bitter leaf is a winner anyday and any time. I usually prefer brisket bones in this soup So here's my easy breezy recipe, try it out and lets compare notes. 😋😋

Ingredients and spices that need to be Prepare to make Ogbonno, okra and Bitter leaf soup:

1. 1/2 kilo of brisket bones
2. I medium size smoked fish
3. Handful stockfish flakes
4. 4 brown pomo
5. 1/2 cup periwinkle
6. 3 tablespoon grinder ogbonno
7. 2 cups fresh sliced okra
8. 5 fresh yellow pepper
9. I handful freshly washed bitter leaves
10. 1/2 cup crayfish
11. 2 stockcubes
12. 1 tablespoon black pepper
13. 1/2 cup palm oil
14. Salt

Steps to make to make Ogbonno, okra and Bitter leaf soup

1. Wash your brisket bones, and pomo. Season with garlic, salt, black pepper, onions and boil without water, once the water dry out, add about 3 cups and continuing boiling meat till tender...add in the stockfish flakes.
2. Add some water, pour in the ogbonno, add the palm oil, stir to mix well...if too thick add little water.. allow to boil, conceit boils, add the periwinkle, okra, pounded pepper and crayfish and allow to cook on medium heat for about 5 mins..
3. Stir, add the washed bitter leaves, black pepper, crumbled the stock cubes over the pot and give it a good stir....do nit cover the..pot.. once the bitter leave cooks for about 5mins, taste for salt..remove from heat.
4. The beauty of this soup, is actually in the softness of the brisket bones and pomo and smoked fish....this soup is totally yum and goes well with Semolina, Fufu or even Amala. 😋😋As you can see, imhad mine with very fluffy zingy and light semolina.

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