OFE - ONUGBU

Recipe for four servings

REQUIREMENTS

- 1.5kg Beef (optional)
- 1 medium size stockfish
- 1 medium size Smoked fish
- 1 large bunch Onugbu or Bitter leaves(washed)
- 3 small sizeCocoyam (thickner)
- 3 tablespoons Crayfish (ground)
- 2 cooking spoons Palm Oil
- 1 tablespoon Dried pepper (ground)
- 1 wrap Ogili
- 2 Maggi Cubes
- 2 litres Water
- Salt to taste.



What you do

Wash and boil the stockfish for about 35 minutes to soften.

Peel and boil the Cocoyam for about 20 minutes until soft.Strain the Cocoyam and pound to form a paste.

Place another pot on the burner.Add water and allow to boil for about 3 minutes. Add the palm oil, stockfish, washed and de-boned dried fish, crayfish, pepper and the Cocoyam paste.Stir and allow to boil for 10 minutes.

Add Maggi Cubes, Ogili and the washed Onugbu leaves. Cook for another 10 minutes. The soup should thicken by now.stir and taste the soup.Add salt and simmer for another 5 minutes.

Serve with cassava fufu.

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