Try this amazing Nigerian dish of smooth garri (eba) with thick okrogbono soup! This popular meal mixes okra and ogbono for extra texture, making a comforting and tasty traditional food you will love.

Ingredients

For Okrogbono Soup:

• 250g fresh okra, grated
• 1 cup ground ogbono seeds
• 200g mixed meat (beef, shaki, ponmo)
• 100g mixed fish (stockfish, dried fish, iced mackerel)
• 2 tablespoons ground crayfish
• 3 scotch bonnet peppers
• 1 medium onion, chopped
• 2 cups spinach or ugwu leaves, chopped
• 3 tablespoons palm oil
• 2 Knorr cubes
• Salt to taste

For Garri (Eba):

• 1 cup white garri
• 1½ cups boiling water
• Pinch of salt (optional)

Method

Step 1: Prepare Proteins (40 minutes)

1. Cook tough meats: Boil shaki and cow leg with onion and stock cube until tender
2. Prepare stockfish: Boil 20-30 minutes, then soak until soft
3. Add remaining proteins: Include beef, fish, and seasonings, cook until done
4. Reserve stock: Keep cooking liquid for okra soup

Step 2: Make Okrogbono Soup (25 minutes)

1. Blend okra slightly rough for maximum draw effect or grate coarsley if you like texture
2. Blend pepper base: Combine crayfish and scotch bonnet peppers
3. Heat palm oil until clear and slightly smoking
4. Fry okra: Add blended okra to hot oil, stirring constantly
5. Add ogbono: Sprinkle in ground ogbono seeds, stir to prevent lumps
6. Add stock gradually: Pour in meat stock bit by bit until mixture draws and thickens
7. Combine: Add cooked proteins, pepper mixture, and vegetables
8. Simmer uncovered: Cook 5-8 minutes until leaves wilt and soup reaches perfect consistency

Step 3: Prepare Garri (10 minutes)

1. Boil water in kettle or pot
2. Add garri gradually: Sprinkle into boiling water while stirring vigorously
3. Mix thoroughly: Use wooden spoon or turning stick until smooth
4. Mould: Shape into smooth balls when cool enough to handle

Step 4: Serve

Serve hot okrogbono soup alongside freshly made garri for the ultimate Nigerian draw soup experience.

Pro Tips

Perfect Draw: Add ogbono gradually to prevent lumps Double Thickness: The combination creates incredible draw and rich texture Oil Temperature: Palm oil must be hot for proper frying of both ingredients Timing: Make garri fresh while okrogbono soup simmers

Why This COMBO Works

The stretchy okra mixed with thick ogbono makes a rich draw soup that goes great with smooth garri. This mix gives double the texture and taste, making it Nigeria’s tastiest soup combo.

Key Method

The Ultimate Draw: Mixing okra’s sliminess with ogbono’s thickness makes a rich, stretchy soup with a unique texture, the best of Nigerian draw soups.

Prep Time: 15 minutes | Cook Time: 55 minutes | Serves: 4 people | Difficulty: Intermediate