Ogbono Soup is a tasty and delectable soup made with Ogbono seeds (African mango, Bush mango) and served with starchy sides like pounded yams, garri, semolina, etc.
Ogbono soup is very common in Nigeria and Cameroon, I love it so much because it’s easy to make. Some of my family members say it tastes like soap, don’t ask me how, because I can’t explain that.
What is Ogbono Soup?
It’s an insanely savory soup made with Ogbono seeds (commonly called African mango or bush mango) In English, it’s called Dika nut and can be found in West and Central Africa. They are very rich in calcium, iron, and zinc, promote weight loss, and reduce inflammation. Most often, when added to soups, they become very slimy, thick, and very flavorful. The soup is enjoyed with “swallow” which is fufu made from yuca roots, yams, cocoyams, wheat, and many more.
Ingredients:
- Ground Ogbono: You can get it already ground from the market, or African grocery stores. If using the whole, make sure you peel off the hard shell and pan fry without oil for about 5 minutes then blend using a coffee grinder or dry blender.
- Meats: Any meats can be used and cooking time will differ. Boil meats separately or using your judgment, can combine and boil them together. I used cow leg and beef. I boiled both because my cow leg doesn’t take much time to cook.
- Greens: Washed bitter leaves are my favorite greens. Can be substituted with collard greens, spinach, waterleaf, kale, and many more. Also gives the soup a good color contrast.
- Crayfish: For flavor and taste.
- Seasoning powder and salt: To taste
- Palm oil: Mix with the ogbono till smooth making sure there are no lumps.
Important Tips:
- Make sure you boil meats with enough water so that you will have broth to make the soup.
- Can adjust the thickness of the soup with water or stock.
- Boil meats separately because cooking times differ. To reduce cooking time, use a pressure pot or an instant pot.
Can it be a Plan ahead recipe?
Yes. You can boil meats ahead of time or the day before cooking. Boil and preserve with stock in the fridge.
Can I use Vegetable oil?
Unfortunately, No! Palm oil is the real deal for this recipe. Also for its unique flavor and taste.
How can I reserve leftovers?
Best served immediately, trust me when I say it tastes more the next day. Preserve for up to 3 days in the refrigerator and freeze for up to 3 months. Thaw in the fridge or kitchen shelf, then reheat on low heat or in the microwave.
What can I serve with Ogbono soup?
- Pounded yam
- Semolina
- Cassava fufu
- Plantain fufu
- Eba or garri
- Whole wheat fufu
- Corn fufu
If you love Ogbono soup. Then Check out these other African recipes.
Ogbono Soup
Ingredients
- 2 pounds Beef or cow foot
- ½ cup Ground ogbono
- 2 cups Smoked Fish or 1 Cup
- ¼ cup Crayfish
- 1 cup Palm oil
- ½ tbsp Bouillon powder or seasoning powder
- 1 Onion medium, chopped
- 1 cup Bitter leaves or any greens, spinach, kale, etc. Chopped.
- 2 Scotch bonnets
- 1 tsp Salt
- 3-4 cups Water
- Handful fresh Okra finely chopped or processed.(optional)
Instructions
- Using a pot, add beef, cow skin, salt, seasoning powder, onion, and water. Mix well and boil till tender for about 40 minutes. Time will depend on the type of proteins you are using. Add water if needed and make sure you have enough stock for the soup.
- In a small bowl, mix ground ogbono with palm oil till smooth.
- When the meat is tender, add the ogbono mix, smoked fish, scotch bonnets, and crayfish, to the pot. Still make sure you have stock, if not add water. If using okra, add too.
- Stir till combined, then let it simmer for 10 minutes. Do not cover the pot.
- Now bring in greens and cook for about 2 more minutes. Taste to adjust seasonings or adjust thickness with stock or water.
- Remove from heat and serve right away with a starchy side.
Nutrition
