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Before you jump to Ofe onugbu recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.
We are very mindful that consuming healthy snacks can help us feel better within our bodies. We have a tendency to feel way less gross when we increase our consumption of nutritious foods and reduce our consumption of processed foods. A bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. You can spend several hours at the food market searching for the perfect snack foods to help you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Eating on the run may be much healthier with wholesome chips and crackers. Whole grains are generally better than refined grains included in white bread.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to ofe onugbu recipe. To cook ofe onugbu you only need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Ofe onugbu:
- You need Assorted meats (Beef, goat meat, snail, Ponmo, Shaki are ideal)
- Prepare 15 Medium Size Cocoyam (Ede)
- Prepare 2 handful Bitter leaves (washed)
- Take 1 Cooking Spoon Palm oil
- Provide 2 dry Fish
- Use 1 stock fish(oboroko)
- You need 2 handful crayfish
- Get 2 Tablespoon Ogiri igbo
- Use 4 piece yellow pepper
- Prepare 1 Tablespoons Ground black pepper or 3 Scotch Bonnet blended
- Get 3 Bouillon Cubes(maggi crayfish
- Get to taste Salt
Instructions to make Ofe onugbu:
- Start by boiling your meats, start with the tougher meats like Cow leg and Shaki first. When they’re slightly tender, add beef,stock and dry fish.leave to cook till soft….lastly add the snail
- While boiling my meat I Thoroughly Wash my Bitter leaf then boil to get rid of as much bitterness as you can. There should be almost no hint of bitterness left in the leaves after this process.
- Boil the Cocoyam with the skin on. boil till tender, this should take roughly 15 minutes on high heat
- When they are soft, gently peel the skin off and pound till smooth in a mortar. Alternatively, chop them into small chunks and purée in your electric blender or food processor till smooth, then set aside…
- Then add the blended cocoyam to the boiling meat stock Add palm oil,ogiri,pepper and grounded crayfish cover and leave to cook until the cocoyam lumps are well dissolved. !
- Add bitter leaves,maggi & salt to taste, do not mix immediately leave to simmer for 5 minutes then now mix. soup is ready. Enjoy with fufu😉
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