24/08/2026
Some soups feel like a conversation with the past.
Ogbono and Egusi have a way of doing that. The slow draw, the way the spoon lifts the soup, the small argument over whether it should be thick or light… these are the little rituals that still feel familiar no matter how busy life gets.
This August, a lot of homes have been returning to these classic pots. Not for special occasions, just because the weather calls for something that warms both the body and the spirit.
Good seeds make a noticeable difference. When the Ogbono or Egusi is clean and properly dried, the soup draws the way it should without extra effort. That’s the kind of small win that makes weekday cooking feel less like a chore.
If you’ve made either of these recently, I’d love to hear how you prepared yours. What leaf did you use? Did you add stockfish or just meat?
The quality versions we trust are available at jannymart.com whenever you need them.
