Ogbono Soup: The Silky Draw Soup Every Nigerian Craves
Ogbono Soup: The Silky Draw Soup Every Nigerian Craves
Ogbono soup is what happens when West African cooking stops explaining itself and simply delivers. The wild mango seed dissolves into palm oil and stock to produce a thick, dark, silky draw soup that carries flavour at a depth few other soups achieve.
Ingredients (Serves 6)
- 200g ground ogbono seeds — from our ogbono range
- 150ml red palm oil
- 200g ground egusi (optional — the ogbono-egusi combination is a Northern Nigerian classic)
- Dried crayfish, stockfish, assorted meat
- Spinach or bitter leaves
- 3 Jumbo cubes, scotch bonnets, salt
Method
1. Activate the Ogbono in Warm Oil
Heat palm oil until liquid but not hot. Remove from heat. Stir in ground ogbono — it will dissolve into a dark paste. Return to low heat, stir 5 minutes. This activation prevents lumpy ogbono.
2. Add Stock and Protein
Pour in meat stock gradually, stirring as you go. Add cooked meat, stockfish and crayfish. Season with Jumbo and blended scotch bonnets. Simmer 20 minutes on medium-low. It will thicken further as it cooks.
3. Leaves Last
Add bitter leaves or spinach in the final 5 minutes. Serve immediately — ogbono thickens fast on standing. Pair with pounded yam for the defining West African meal.
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