May 14, 2011

Ogbono (Apon)

This is by far the fastest soup to make.


Ingredient
1/3 cup dried/bleneded apon/ogono
1/4 cup palm oil
2 cups water
Choice or meat and fish (precooked)
2 cubes Knor ( bullion cubes)
salt to taste
1 Tspn dried pepper
3 Tspns blended crayfish

    28 comments:

    kitkat said...

    no recipe? :/

    NikkiSho said...

    love this!!! with amala :D

    Gbemisoke said...

    To think that I only learnt to make this soup a year ago!
    The fear of it not "drawing" kept me away from making it and now it's my all time favorite soup.
    You inspire me.
    xxx

    Ibhade said...

    This my my NATIVE SOUP! Love it so much with plenty of dried big -head fish {cat fish}, pomo,and like meat....y-u-m-m-y...best served with pounded yam! :D

    purplelibran said...

    recipe nd directions plsss

    9jaFOODie said...

    @Kitkat; sorry love, had an exam yesterday so I couldn't write the recipe. here you go :)

    @Nikkisho; You and amala! chaiiii... lol...Thanks sis

    @Gbemisoke; Thanks much love, It's definitely a tricky soup. make sure you use freshly blended apon and be gentle with the water.

    @Ibhade; yes yes yes!!!I am feeling you on those levels mehnn. lol.

    @Purplelibran; recipe is up :) Thanks for stopping by!

    Adura Ojo (aka Naijalines) said...

    Nice. I haven't cooked apon for a while. I like to add some spinach too.

    Rhapsody B. said...

    blessings....
    Thank you for stopping by and leaving your fingerprints via your comments.

    The beauty of diverse cultures is discovering that we share many of the same things only we use different names to identify them. Your Ogbono (Apon) soup we don't call it soup we call it stews. What we call soup is very diffferent. Resently I was visiting my Cameroonian friend and she offered me black soup and rice. I was confused and asked her why she would put rice into the soup. She asked me to take a look
    and I discovered it was black stew fish pair with rice and I laughed to myself thinking, 'we are not so different in our foods.'

    Have a blessed and wonder filled week.

    peace.
    Rhapsody

    A-9ja-Great said...

    Nice.Ogbono happens to be my best soup and i'm a pro in its preparation.Nice one again.

    9jaFOODie said...

    @Naijaline.... Yeahh.. I usually add bitter-leaves.

    @Blessing: Food is truly a universal language... Thanks so much!

    @9ja-great: awwww... you can cook? lol.. that's awesome.I know guys that cant boil water properly.

    os said...

    My signature dish - served with eba. Back in Lagos, my father would send someone over to get a pot from me for the weekend. I usually add okro to it with LOTS of smoked fish and smoked prawns.

    I usually melt the ogbono, Knorr, ground pepper and ground crayfish together in hot water and then set it aside. That way I'm sure they blend well together and ensure the ogbono is smooth. Then I also precook the okro and set it aside. Then set aside the smoked fish and prawns cleaned and softened with hot water. Last is heating the oil, adding the melted ogbono and okro, etc

    My secret ingredient is minced/chopped onions. You can also grate the onions and add it to the ogbono when you're melting it in the hot water. People won't know the onions are in there but it makes the soup tasty, in my opinion.

    Naijamum in L. said...

    Yum Yum
    My secret ingredient is well cooked stockfish - soft and flaked & Smoked Turkey (tastes like bush-meat)
    The combination of the stockfish taste/ smoked turkey and ogbono is to die for!

    kadirecipes said...

    Looks so yummy. Love it.
    Thanks for sharing.

    West African Recipes

    9jaFOODie said...

    @OS; wao.. that is different, I have never heard of melting the ingredients before. definitely something I would try! Thanks so much for your input.

    @Naijamum... yeiiii... thats sounds yum!!! now I am on the hunt for smoked turkey, I have actually never seen it in my part of the world. Thanks much!

    @Kadirecipes; Thanks for your comment!

    Surprise said...

    I prefer taking apon with amala dudu.

    The Corner Shop said...

    Yeah, i've found that i prefer it with pounded yam too. I want to demolish all that meat lol

    Adiya
    http://thecornershopng.blogspot.com

    9jaFOODie said...

    @Surprise; I am personally not a big fan of amala, but I am sure it will taste great with it.

    @Adiya; lol lol , feel free to demolish my dear.

    Chic Therapy said...

    this is like one of my favorite soups to make..so easy and fast to make

    Chic Therapy said...

    my method is quite different from yours...

    Anonymous said...

    @OS ....Yeap, chopped/minced onions is my secret ingredient makes it ooo so yummy. With lots of Stockfish and assorted meat.

    LNY

    9jaFOODie said...

    ChicTherapy; How do you do yours??? I want to knowwww. lol.
    @OS; noted. Thanks much: )

    Anonymous said...

    You can sometimes get smoked turkey thigh or wings in Nofrills, if you have it in SK. They usually have it where they have the specialty cheeses and cold cut meats.

    If not, try West Indian/Guyanese stores. And then finally, some African stores carry them. Smoked turkey is almost a staple in Toronto.

    9jaFOODie said...

    :( we don't have Nofrills in Saskatoon :(

    I know of a specialty food store in town, I will definitely check it out . Thanks Much!

    Nike Royals said...

    I like ogbono mixed with okra serve with fresh fish and eba, and Cold Ice Tea.....my favorite lunch, looks good sis....thanks for sharing your recipes with us.

    9jaFOODie said...

    mehnn...Ms Nike!!! an u sabi how to enjoy life ooo. lol. now I want okra and eba :D with stewed tilapia... chaiiii!

    Titi's Passion said...

    I stay away from making akpon because mine never draws, lol. I need to try your recipe, thanks for sharing.

    9jaFOODie said...

    It's not that difficult, be mindful of the water and use fresh apon.

    TeeEhm said...

    God bless you o! I will try it this weekend with okro and I will eat with yellow eba!!