Mixayaaemixiaaa [Egusi and Ogbono mix]

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Image may contain: food

A couple of weeks back, I was busy in the kitchen, trying to prepare a sumptuous meal and getting ready to show up at Unilag FM newsroom, to do my routine job of a News Editor, by editing some news bulletins, when my phone rang.

Wow, it was the beautiful ‘foodicious’ voice of a lady, my school friend of over 20 years, Jane Azuibike, inviting me to Surulere. Lagos, to feature as a guest on Tasty Cubes Nigeria Family food show.

Showing up at the kitchen, we settled down to prepare Egusi and Ogbono soup, mixed together.

I decided to tag it ‘Mixayaaemixiaaa’

This kind of soup is very common amongst South Eastern Ibos, especially those from Abia, Enugu, Ebonyi and Anambra States.

The unique feature of this soap is the combination of two key ingredients – egusi and ogbono

The combination, however, gives a deep slimy look, texture, flavour and taste. Any swallow like fufu, popularly known as ‘six to six’, pounded yam, eba, semo, and any other swallow.

Let’s go to the kitchen

Egusi and ogbono mix

Recipe for 4 servings

  • 1 derica of ground egusi
  • 1 cup of ground ogbono
  • 4 tablespoons ground crayfish
  • 4 fresh cameroon peppers [crushed]
  • 2 large onion [washed and shredded]
  • 1-kilogramme goat meat
  • 1/2 kilogramme chicken
  • 1/2 kilogramme cowleg [bokoto]
  • 3 large smoked or dried fish
  • 2 tablespoons ground ogiri [locust beans]
  • 2 cooking spoons palm oil
  • salt and seasoning to taste
  • 1 small bunch of vegetable ugu or bitter leaves [shredded]
  • 5 pieces fleshy stockfish


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  • Wash the meat, chicken and bokoto as well as ponmo together and boil until tender.
  • Add some salt, seasoning and onions while it is boiling.
  • Wash the fish and stockfish with warm water and add to the boiling pot.
  • Cover the pot and continue to cook for 14 minutes.
  • Uncover, stir and add the ogiri, and crayfish.
  • Since frying is not encouraged and not too healthy, just pour the palm oil into the pot and allow it to cook until it is well mixed.
  • Cover again and simmer.
  • Uncover and sprinkle the ground egusi over the meat stock.
  • Stir and simmer for few minutes.
  • You will notice that the oil is still all over the pot.
  • Just gradually sprinkle the ground ogbono into the pot, stir and simmer for three minutes.
  • Wash the vegetables, add to the pot, stir and taste for salt and seasonings.
  • Remove from heat immediately and serve alongside pounded yam or any other swallow.
  • The food is ready.
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Image may contain: food
Image may contain: food

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