Countries 
VEGAN NIGERIAN OGBONO SOUP
Ingredients
- 1 cup ogbono seeds ground
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 medium tomatoes chopped
- 2 cups vegetable broth or water
- 2 tablespoons palm oil
- 1 teaspoon ground crayfish optional, for additional flavor
- 1 teaspoon dried bitter leaf or scent leaf optional, for additional flavor
- 1 teaspoon salt adjust to taste
- Freshly ground black pepper to taste
Instructions
- In a dry skillet, lightly toast the ogbono seeds over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them.
- Allow the toasted ogbono seeds to cool, then grind them into a fine powder using a blender or
food processor . - In a large pot, heat the palm oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers to the pot and sauté until they soften.
- Add the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.
- Stir in the ground ogbono powder, and then gradually add the vegetable broth or water, stirring continuously to combine the ingredients and achieve a smooth consistency.
- Add the ground crayfish (if using), dried bitter leaf or scent leaf (if using), salt, and freshly ground black pepper. Mix well.
- Cover the pot and let the soup simmer for about 10-15 minutes, allowing the flavors to meld together and the ogbono to thicken the soup.
- Taste the Ogbono Soup and adjust the seasoning if needed.
- Remove from heat and let the Ogbono Soup sit for a few minutes before serving.
- Serve the Nigerian Ogbono Soup hot with fufu, pounded yam, or any preferred accompaniment.
Notes
NUTRITIONAL FACTS:
Calories: 200 | Total Fat: 15g | Total Carbohydrates: 15g | Dietary Fiber: 6g | Protein: 8g
For your kitchen tools, check Sur La Table.
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