Name Apon/ogbono _ Nigerian dish


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* Meat or chicken, (cooked, and cut into small pieces)
* Fresh or smoked fish (bones removed, fish cleaned and washed) (optional)
* Palm oil if available (2-4 tablespoons)
* 2 tomatoes (ground or chopped)
* 1 pepper (ground or chopped)
* 1 onion (ground or chopped)
* 2 maggi cubes.
* some ground ogbono, use as much as the thickness desired.
* salt
* ground pepper

1. Fry all the ground or chopped ingredients until tender.
2. Add the stock or maggi cubes and water.
3. Bring mixture to boil.
4. Meanwhile, mix the ground ogbono with the palm oil and add to the boiling mixture, stirring very well to avoid lumps.
5. Add the meat
6. Add the ogbono
7. If you are also adding fish, add that 5 minutes after you add the ogbono
8. Cook on medium heat for 20 to 25 minutes or until desired thickness.

Spinach, okro, bitter-leaf, ewedu, okazie, can be added to the ogbono 10 minutes before it is cooked. But if you use okro,leave longer. It takes longer time to cook. The most important thing about adding these leaves is to make sure it is cooked.

Serve with tuwo, funfun, eba, amala

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