As a bonafide Onitsha babe, Nni Oka + Ofe Ogbono holds a special place in my heart, and frankly in my life. It takes its position of honor in any authentic Onitsha Ado celebration, and is the queen of all soup/swallow combos in my books :).

“Ofe-Ogbono” means “Ogbono soup”, and “Nni Oka” is roughly translated to “Corn Meal” although it is not the actual “Corn Meal” we are all familiar with.  “Ogbono” is the seed of a mango-like fruit. Most people cook ogbono with okro to provide crunch and texture. “Ogbono has a “draw” effect when cooked.

Traditionally Ogbono soup is cooked with fresh palm oil, but this recipe uses red bell peppers for color. This soup contains NO additional oils. We have to keep the “healthy” lifestyle going. 🙂 This recipe also contains tomatoes for a more “sauce-like” result.

For the Ogbono soup you need:

• 11/2 lb chopped assorted meat (goat, smoked turkey, chicken)
• 1/2lb smoked fish
• 3 tbsp ground ogbono
• 1 cup triple washed bitterleaf
• 3 tbsp ground cray fish
• TPO
• 11/2 large Onion
• 1 bunch Swiss Chard – chopped
• 5-6 Thai chilli peppers
• Stock cubes
• 2 tbsp ground ginger or use ginger root
• 1 tbsp ground garlic
• Water

Step 1

• Boil the meats with 2 cups water, 1 tbsp ginger, garlic, salt, and 1 onion for about 30 minutes or until meats are tender.
• Make TPO with 5 large bell peppers and 5 tomatoes. Blend with 1/4 cup water and boil on high heat until most of the juice is dried up.

Step 2

• Add all other ingredients  to TPO except swiss chard, and bitterleaf
• Add the meats and stock
• Cook on medium heat, and stir continuously for about 20 minutes or until soup has thickened
• Add the bitterleaf and cook for 10 more minutes and continue to stir. Add more water at this point if soup is too thick. Taste for salt and adjust accordingly.
• Add swiss chard, stir to distribute evenly and then turn off heat.

To make Nni Oka, you need:

• Cassava flour
• Pap
• Water

Method:

• Bring 4 cups of water to a boil in a pot
• Mix Akamu/Pap in a bowl with 1 cup of water until a smooth thick pasty mixture is formed.
• Pour pap mixture into boiling water while stirring to prevent lumps.
• Stir and stir mixture to prevent lumps and them begin to add cassava flour slowly
• Start with 1/2 cup cassava flour, slowly increase, while stirring vigorously until a smooth, dense, elastic-like mixture is formed.
• You should use about 1 to 1/2 cups of cassava flour.
• Pour in 1/4 cup hot tap water, and reduce heat
• Stir some more until smooth
• Now transfer Nni-Oka to a container/mold and leave to cool. When cooled, it will take the shape of the mold/container.

Enjoy Nni Oka and Ofe Ogbono!

Oya come chop! 🙂