.jpg&w=3840&q=75)
4 Serves
126 Mins
Using a spice grinder, process the Ogbono seeds into a fine powder and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
KyrgyzVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
385 mg / 4,700 mgSodium
1540 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
11 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large pot, heat the palm oil over medium heat and sauté the chopped onions and minced garlic until fragrant.
Add the stockfish and assorted proteins to the pot, stirring to coat with the oil and aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to simmer for 40 minutes until the proteins are tender.
Whisk in the ground Ogbono seeds and crayfish powder, stirring continuously to ensure no lumps form and to activate the soup's signature draw consistency.
Season the soup with salt and black pepper to taste, then simmer for an additional 11 minutes before serving hot.
13
g76
g32
g.jpg&w=3840&q=75)
Nepali