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Before you jump to Ogbonno, okra and Bitter leaf soup recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Enormous Advantages To Improve Your Health.
Everybody has heard the saying “an apple a day will keep the doctor away”, nevertheless the question is, is this actually a true statement. This is something which many people live by and they also make certain their children are eating at least one apple a day. This specific thought can be observed in country’s all around the world and individuals follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have found out why you are told to eat an apple a day and we’ll be sharing that with you here.
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We hope you got benefit from reading it, now let’s go back to ogbonno, okra and bitter leaf soup recipe. To cook ogbonno, okra and bitter leaf soup you only need 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Ogbonno, okra and Bitter leaf soup:
- Take 1/2 kilo of brisket bones
- Provide I medium size smoked fish
- Provide Handful stockfish flakes
- Get 4 brown pomo
- Prepare 1/2 cup periwinkle
- Use 3 tablespoon grinder ogbonno
- Provide 2 cups fresh sliced okra
- Prepare 5 fresh yellow pepper
- You need I handful freshly washed bitter leaves
- You need 1/2 cup crayfish
- You need 2 stockcubes
- You need 1 tablespoon black pepper
- Take 1/2 cup palm oil
- Get Salt
Steps to make Ogbonno, okra and Bitter leaf soup:
- 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.
- 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..
- 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.
- 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. ππAs you can see, imhad mine with very fluffy zingy and light semolina.
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