Ogbono Soup Recipe
Ogbono soup is a beloved West African dish, especially popular in Nigeria. Made from ground ogbono seeds (wild mango seeds), this soup has a unique, rich flavor and a slimy texture similar to okra soup. The ground seeds give the soup a thickness that allows it to coat other ingredients beautifully.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Chopping board
- 1 Knife
- 1 Measuring cups and spoons
- 1 Ladle for serving
Ingredients
- 1 cup ground ogbono seeds
- 1 cup palm oil
- 1 lb assorted meats (goat meat, beef, or chicken) cut into chunks
- 1 cup stockfish soaked and softened
- 1 cup 1 small chili pepper, chopped (optional for heat)Seasoning cubes, to taste (optional) washed and deboned
- 1 medium onion chopped
- 1 tbsp ground crayfish
- 6 cups water or beef broth
- Salt, to taste
- 1 tsp ground pepper (or to taste)
- 1–2 handfuls bitter leaves or spinach, chopped (optional)
- 1 smal chili pepper chopped (optional for heat)
- Seasoning cubes, to taste (optional)
Instructions
- Prepare the Meats: Place the assorted meats, stockfish, and a bit of salt in a large pot with enough water to cover. Boil until tender, adding water as needed. Once cooked, set aside the meat and stock.
- Add the Palm Oil: In the same pot, heat the palm oil over medium heat. Allow it to warm until it begins to melt but not smoke.
- Incorporate the Ogbono: Add the ground ogbono seeds to the pot, stirring quickly with a wooden spoon to prevent lumps. Let it cook for about 5 minutes, stirring constantly until it dissolves and thickens.Tip: Ogbono thickens the soup quickly, so be careful not to overcook it at the beginning to prevent it from becoming too gummy.
- Add the Broth: Pour in the reserved meat stock or additional water, stirring well to combine with the ogbono mixture. The soup will thicken as it heats, so add more water if you want a thinner consistency.
- Season the Soup: Add the ground crayfish, ground pepper, and seasoning cubes. Stir well, then let the soup simmer for about 10 minutes.Tip: Adding a bit of chopped onion at the start can deepen the flavor, while ground crayfish adds a nutty, umami richness.
- Add the Meat and Fish: Return the cooked meat, stockfish, and dried fish to the pot. Stir to combine, ensuring the meats are well coated with the soup.
- Add the Vegetables: Add chopped bitter leaves or spinach, and chili pepper if using. Stir and allow the soup to simmer for an additional 5–10 minutes. Taste and adjust seasoning as desired.Tip: Bitter leaves are traditional, but spinach or kale can be used for a milder taste.
- Serve: Remove from heat and serve hot. Ogbono soup pairs wonderfully with fufu, pounded yam, or rice.
