Weekends are usually less stressful than weekdays because it is time for rest and I use this time to get the most out of my food especially when I don’t go out.
Bitter leaf is a very medicinal and nutritional plant. You can read about the benefits here and no, it’s not as bitter as it sounds. If washed properly, it has a sweet taste. This soup is a first for me and also the first time I am cooking intestine (meat) myself. I eat it when my mom cooks but it’s my first time cooking it. I added very little ogbono as a thickener. I could have used achi (mainly known for soup thickening) or any other thing but I wanted to intensify the slimy consistency of the soup. I ate it with amala 😉
I shared a picture of my already made ogbono soup with okro on my WhatsApp stories and my friends starting hounding me for the recipe. I didn’t take any pictures until I was done making it because I didn’t plan to blog it. However, I will get pictures of the ingredients I used from my previous food posts.
Ogbono is quite easy to make. You can grind the ogbono in the market or at home, depends on what you want. You just have to make sure the ogbono seeds are fresh and the grinder is clean.