HOW TO COOK OGBONO COMBO SOUP

OUR SPIRITUAL FOOD
FORGET THE PAST
(Press On Toward Your Glorious Future).

Too many are enslaved by the
memories of their past. They’re cheerful one moment and
depressed the next, all because they remembered something
unpleasant from their past.

That shouldn’t be. Free yourself from
the past. The Bible says, “Anyone who belongs to Christ is a new person. The past is forgotten, and everything is new” (2
Corinthians 5:17 CEV).

It is week end already and this article i will be publishing today is a meal mostly prepared on weekends, in most home.
We all have our different perspectives on what we like/love to prepared.

HOW TO COOK OGBONO COMBO

Ogbono Combo consists of, melon, okra, ogbono, cray fish, bitter leaf, e.t.c.
And it is eaten in almost all homes in Nigeria.

After i found out about the health benefits of each of the recipes used in preparing this soup i just love preparing it over and over again.

HEATH BENEFITS OF OKRA, OGBONO, MELON AND BITTER LEAF.
Okra is rich in B-complex group of vitamins like niacin, vitamin B-6
(pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting
enzymes and is required for strengthening of bones.

Ogbono seed is also
rich in protein
which is good for
body building.
the seed contains
vitamins and minerals which are
good for the body.
It contains thiamine,
riboflavin and
niacin. The
approximate fatty
acid composition is
myristic acid 33-70%, laureic acid
20-59%, oleic
acid 1-11%,
palmitic acid 2% and stearic acid
1%.

With the high levels of dietary fiber Melon has, it helps to reduce “bad” cholesterol in the body, which can protect against
atherosclerosis.

Bitter leaf Relieves fever and feverish
conditions. It Reduces the blood-sugar
level- Making it very good for diabetic patients.
It Cures skin rashes, eczema, ring worms- Due to its antibiotic and antifungal
properties, it can cure skin ailments and aids stomack upset.

HOW TO COOK OGBONO COMBO

RECIPES
i. Pepper
ii. Cray fish
iii. Seasoning cube
iv. Salt
v. Dry or fresh fish
vi. Cow skin (Kanda)
vii. Perewinkle (removed or cutting one)
viii. Assorted meat
ix. Melon seed (grounded)
x. Okra ( washed, and well chopped)
xi. Ogbono (grounded)
xii. Bitter leaf ( optional)
xiii. Palm oil
xiv. Stock fish
xv. Onion ( for steaming)
xvi. Water (for cooking)

PROCEDURES
1. Cut the meat, stock fish and the fish ( if you are using a fresh fish), wash well and then put in a pan and add the well cut/washed perewinkle season with onion, pepper, salt, seasoning cube, and a little water for steaming. Place on heat and allow for 10-15minutes.

2. Separate the broth and set aside the steamed recipes, place the broth on heat and add more water to the broth, add crayfish, cow skin allow to simmer for 5minutes. Add the grounded ogbono and use your cooking spoon to stir continueously to avoid it from burning.

3. After that add the steamed recipes such as the meat, fish, stockfish etc, and the well chopped okra keep on stirring with the cooking spoon and allow for 2minutes, before adding the grounded melon and the bitter leaf together, stir for a while ( 1minutes).

4. Add the oil, add the pepper, salt and seasoning cube to taste, cover the pan and allow the oil to be well cooked for about 5minutes, then bring down the pan, and serve the soup with any swallows of your choice.
HAPPY COOKING!!!