1. Crayfish is the secret of a delicious ogbono soup. Even without meat and fish in the soup, but having enough crayfish will give your soup a perfect taste.
2. Whenever you are cooking your ogbono soup, be mindful of the salt and stock cube you add in the soup, because a little goes a long way.
3. To make ogbono soup that will thick, but not too drawy, fry the ogbono after grinding it, but why is it ogbono soup if it won’t draw.
4. Do not add your crayfish and ogbono almost at the same time when cooking your ogbono soup, or the crayfish wil make the ogbono soup to burn quickly. Crayfish should be added almost at the end of the cooking of the soup.
5. When cooking your ogbono soup, do not cover the pot after the ogbono has been added in the pot, covering the pot will make the soup watery and cause the ogbono to lose its slimy consistency.
6. Ogbono soup can be prepared with any leaf of your choice: pumpkin leaf, bitter leaf, green leaf, garden egg leaf, oha leaf or uziza leaf. You can still make the ogbono soup without adding any of the vegetable leaf and cook it plain.
7. You can cook ogbono soup together with okro, in order to enhance its thickness and flavour..
8. After grinding ogbono your seeds, the ground ogbono may become lumpy or hardened; in this case, palm oil can be added to mix or dissolve the ground ogbono into a smooth paste, before using it to cook the soup. This makes it easy for the ground ogbono to dissolve and cook fast in the pot without much waste of time.
9. You can still dissolve ogbono without having to mix it with palm oil. All you need to do, is to simply add the ground ogbono into a pot containing cold water and place on heat, as it boils, the ground ogbono will dissolve along, but it will take time to dissolve perfectly.
10. Ogbono soup can be prepared into a watery or thick consistency depending on your choice, but if you want it a bit runny or moderate, you may have to add a little water.
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