Sounds like an oxymoron huh? Nope! I actually successfully made Ogbonno Soup (more on the history of that later), sans le boeuf! The only thing that was missing from my pantry was a veggie stock.
I’ll snap a pic and my next attempt.
Recipe:
1 Cup of red palm oil
1/2 a cu of chopped red onions
1 can on tomato paste (to give extra thickness)
1 Tbsp of dried red pepper (the hot one)
1/2 a carton of veggie stock or 1 3/4 cups of water
1 bag of frozen steamed veggies (broccoli, carrots, peas, corn)
2 fish maggie cubes
1/2 cup of dried crayfish
2 Tbsp grounded crayfish
1 Tbsp of kosher salt (all I use)
3/4 cup of grounded Ogbonno powder (available in African stores)
-Heat red palm oil in deep pot
-Once really hot, add the tomato paste and let it fry into the oil. You will notice it break into smaller pieces.
- Mix the red pepper and allow the sauce to cook for about 3 mins.
-Pour in the stock/water and stire well. Cook for 5 minutes after it begins to boil.
- Add in the vegetables, and stir. Cook for another 5 mins.
-Crush the maggie cubes into the soup and stir thorughly for even distribution.
- Mix in the dried crayfish and crayfish powder.
- Add salt, and let boil for about 6 minutes.
- Stir in the ogbonno powder. Sauce will thicken as you stir. The sauce will begin to splash due thickness. Allow to cook for about 5-7 mins.
-Best served with Fufu or Yam Starch
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