Steps involved in preparing the Onugbu soup with red oil


Before you start, you need to get all the ingredients needed for the preparation of the Onugbu soup ready. To see the list of all the ingredients and how you can get them, click here.
Now, let’s get started-
• Get the cocoyam and boil it. Wait until it is done. To check if it is done, pierce it with a knife or any clean pointed iron. If it is soft, then it is done and ready. This takes about 10 to 15 minutes at most; depending on the intensity of your fire.
• When it is done, bring it down. Peel them and put in a mortar for pounding. Pound until it is very pulpy.
• Put the cocoyam pulp in a pot that you will be cooking with.
• Cook the Onugbu for about 5 minutes. Pour it into a sieve for the water to drain out.
• Add some water to the pot that the cocoyam is in. Set the pot on the fire.
• Wash the meats and/or fish and add to it.
• Add the red oil. Cover the pot and let it cook for a while.
• As you wait, start pounding the crayfish, and pepper.
• Add the pounded ingredients.
• Add cube and/or sachet seasonings. Cube, about 3, depending on the size of the soup. The sachet, one is enough.
• Add the Ogiri. About one or two wraps.
• Add the Onugbu leaves to the soup.
• Add salt to taste.
• Allow it to cook for a while. Taste it. If the salt is not enough, you add a little more. If the taste is nice, you bring it down.
• You have succeeded in preparing an Onugbu soup.
Get your fufu ready – Garri/Eba, Amala or Akpu etc and enjoy yourself.
Note: Make sure you wash all the kitchen utensils used for the cooking.
To learn the Steps Involved in Preparing the Onugbu Soup with Palm Fruit, click here.

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