My kitchen
was getting cold and my hunger to cook was heating up. I know what you’re
thinking: “where have you been Miss Lyn?” Let’s just say that I had something
cooking in my oven...
My taste
buds and Bruno’s were jumping for joy when I announced that I was making ogbono
soup (pronounced O-BO-NO for my Canadian friends). I’ve been an ogbono soup virgin
for many years now; I've always enjoyed eating it, but never attempted to concoct
a pot of my own. I decided to cook like a scientist, first thing was to
observe....to carefully observe my mother-in-law cook it (she cooks fast so you
have to observe very well or else you will miss a step or two). I’ve been a
scientist for many years so I knew that after careful observation that I was
ready to leap into the procedure and experiment with my own pot.
Similar to egusi soup which is made from melon seeds, ogbono soup is made from wild mango
seeds. Remember that everyone has their own way of cooking the same food; here
is my version of ogbono soup.
