Ogbono Soup
The Quirky Foodster Team
Ingredients
- Ground ogbono seeds — 200 g (7 oz)
- Assorted meat, cooked — 500 g (1 lb 2 oz)
- Stockfish or dried fish, softened — 200 g (7 oz)
- Palm oil — 3 tbsp
- Onion, chopped — 1
- Ground crayfish — 2 tbsp
- Scotch bonnet pepper, chopped — 1
- Chopped leafy greens (spinach or bitter leaf) — 140 g (5 oz)
- Meat stock — 480 ml (16 fl oz)
- Salt — to taste
Method
- Heat the palm oil in a large pot and sauté the onion until softened.
- Add the ground ogbono and stir continuously for 3–4 minutes to fry it lightly, which helps develop its characteristic texture.
- Add the stock gradually, stirring constantly to prevent lumps, until a smooth, thick base forms.
- Add the cooked meat, stockfish and ground crayfish, and simmer for 15–20 minutes.
- Add the scotch bonnet and chopped greens, and simmer for a further 5–8 minutes.
- Season with salt and serve hot with pounded yam or fufu.
Introduction: A distinctively thick, slightly stretchy soup made from ground ogbono (wild mango) seeds, a treasured everyday dish across Nigeria.
Cultural Background: Ogbono soup is prized for its unique 'draw' texture, the ground seeds creating a slightly viscous, stretchy quality that makes it especially satisfying eaten with pounded starches.
Tips: Stir constantly when adding the ogbono to the hot oil and stock, as this is key to developing its smooth, cohesive texture. Add the stock gradually rather than all at once to avoid lumps.
Variations: Combine ogbono with a little egusi for a mixed-texture soup, a popular variation. Use fresh fish in place of stockfish for a lighter version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is ogbono?
A: Ground wild mango (bush mango) seeds, used to thicken soup and give it a distinctive slightly stretchy, 'drawing' texture.
Q: Can ogbono soup be combined with other soups?
A: Yes, mixing it with egusi is a popular variation for a richer, more complex texture.
- Ground ogbono seeds — 200 g (7 oz)
- Assorted meat, cooked — 500 g (1 lb 2 oz)
- Stockfish or dried fish, softened — 200 g (7 oz)
- Palm oil — 3 tbsp
- Onion, chopped — 1
- Ground crayfish — 2 tbsp
- Scotch bonnet pepper, chopped — 1
- Chopped leafy greens (spinach or bitter leaf) — 140 g (5 oz)
- Meat stock — 480 ml (16 fl oz)
- Salt — to taste
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