Ogbono Soup Recipe is a beloved Nigerian dish, enjoyed for its hearty, thick texture and savory taste. Made with ground ogbono seeds (wild mango seeds), it’s both nutritious and delicious, often served with pounded yam, fufu, or other swallows.
Ingredients
- 1 cup ogbono seeds, ground
- 500g assorted meats (e.g., beef, goat meat, or tripe)
- 1/2 cup palm oil
- 1 cup stockfish (soaked in water to soften)
- 1 cup dried fish, cleaned
- 1 handful crayfish, ground
- 2 tbsp ground pepper (adjust to taste)
- 2 bouillon cubes (optional)
- Salt to taste
- 1-2 cups water or meat broth
- 1 bunch bitter leaves or spinach (washed and chopped)
- Optional: Okra (sliced), for added texture
Instructions
- Prepare the Meats
In a large pot, add the assorted meats, stockfish, and some salt and pepper to taste. Cover with water and bring to a boil. Simmer until the meat is tender, then remove from heat and set aside. Save the meat broth for the soup. - Heat the Palm Oil
In a separate pot, heat the palm oil over medium heat. When the oil is warm, add the ground ogbono seeds and stir continuously until the ogbono is fully dissolved in the oil, forming a thick paste. Stir for 5-10 minutes, being careful not to let it burn. - Add Broth and Combine
Gradually add the meat broth (or water) to the ogbono mixture, stirring to combine. The mixture should start to thicken. You can adjust the consistency by adding more broth or water, depending on how thick you want the soup. - Add Meat, Fish, and Seasonings
Add the cooked meats, stockfish, dried fish, ground crayfish, and bouillon cubes. Stir well to combine all ingredients. Allow the soup to simmer for another 10-15 minutes so the flavors can meld together. - Add Vegetables
Add the bitter leaves or spinach to the soup, and stir well. If you want to add okra for additional texture, now is the time to do so. Let the soup simmer for an additional 5-7 minutes until the greens are tender and well incorporated. - Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove from heat.
Serving Suggestions
Ogbono soup is best enjoyed with a side of pounded yam, eba, fufu, or any other type of swallow. Simply scoop some of the swallow, dip it in the soup, and enjoy!
Tips
- Texture Control: The amount of ogbono determines the thickness, so add more or less depending on your desired consistency.
- Leafy Greens: Bitter leaves are traditional, but if unavailable, spinach or pumpkin leaves are a good substitute.
- Crayfish: Adds depth to the flavor. However, it can be omitted if unavailable.
Enjoy this authentic Ogbono Soup recipe for a taste of Nigerian cuisine at its best!
