Ogbono Soup, known for its smooth, slippery texture and rich taste, is a staple across many Nigerian households. Made from ground wild mango seeds (ogbono), this hearty soup thickens naturally as it cooks and pairs beautifully with any kind of “swallow” like pounded yam, eba, or fufu. Whether you prepare it with assorted meats or keep it simple, Ogbono Soup is a comforting and flavorful dish worth mastering. Here’s a simplified step-by-step recipe to guide you through making your first pot of Ogbono Soup:
Ingredients:
- 500g Goat meat or Beef (or Chicken, if preferred), cut into bite-sized pieces
- 1 cup of stockfish and/or dry fish, soaked and cleaned
- 1 cup of Palm oil
- 1 cup of ground Ogbono seeds
- 1–2 medium onions, chopped
- 2 tablespoons of ground crayfish
- 1–2 Scotch bonnet peppers, blended
- 1 tablespoon Iru (fermented locust beans) – optional, but adds depth
- 1 bunch of Ugu (fluted pumpkin leaves) or Spinach, washed and chopped
- Salt to taste
Steps:
- Prepare the Meat and Fish: Season your goat meat or beef with chopped onions, one stock cube, and salt. Cook on medium heat until tender. Add soaked stockfish and/or dry fish midway through cooking so they soften and blend into the flavor. Set the broth aside — you’ll need it as your soup base.
- Melt and Stir the Ogbono: In a clean dry pot, heat the palm oil gently (do not bleach). Once warm, stir in the ground ogbono. Keep stirring continuously on low heat until the ogbono fully dissolves and begins to thicken. This step helps to release its mucilaginous (drawy) quality.
- Build the Soup: Gradually add the reserved meat stock into the melted ogbono mixture while stirring gently. This helps the ogbono absorb the broth without forming lumps. Then add the cooked meat, fish, blended pepper, ground crayfish, and iru (if using). Stir everything together and let it simmer on low heat for 10–15 minutes, allowing the flavors to meld.
- Add the Vegetables: Once the soup has thickened nicely, stir in the chopped ugu or spinach leaves. Let it cook for another 3–5 minutes so the vegetables remain vibrant but tender. Stir gently to keep the “draw” consistent.
- Final Taste Check: Taste your soup and adjust the salt or seasoning if needed. If the soup is too thick, you can loosen it up by adding a bit more water or stock. If too light, simmer uncovered for a few extra minutes.
- Serve Hot: Your Ogbono Soup is ready to be enjoyed! Serve hot with your preferred side — pounded yam, amala, eba,
For extra depth, some people blend ogbono with a bit of crayfish or add ogiri for a bold, traditional flavor. If you love a rich draw, avoid stirring too vigorously after adding the meat and vegetables. Ogbono Soup is one of those dishes where simplicity and rich taste go hand in hand. It's a delightful comfort food that never fails to bring smiles around the table. Enjoy your cooking adventure!