Nigerian Ogbono Soup
Ogbono soup is a thick and satisfying Nigerian draw soup made from ground wild mango seeds that create a uniquely mucilaginous texture when cooked in palm oil and seasoned broth. It is typically served with fufu, pounded yam, or eba and is cherished for its rich and earthy depth of flavor.
A thick and silky Nigerian draw soup made from ground ogbono seeds cooked in palm oil and broth.
Nutrition per serving
Ingredients
Main
Protein
Heat
Greens
Seasoning
Instructions
Cook the Meat
Season the beef with salt, bouillon, and a pinch of pepper. Cook in a pot with a cup of water over medium heat for 20 to 25 minutes until fully tender. Reserve all the stock.
Melt Ogbono in Palm Oil
Heat the palm oil in a separate pot over medium heat until melted. Add the ground ogbono seeds directly into the oil and stir continuously for 3 to 5 minutes until it becomes fragrant and slightly darker.
Build the Soup
Add the blended scotch bonnet peppers and the reserved meat stock to the pot. Stir well and bring to a gentle simmer. Cook for 15 minutes, stirring every few minutes to prevent the ogbono from sticking to the bottom.
Add Meat and Greens
Add the cooked meat pieces to the soup and stir to combine. Fold in the fresh spinach and simmer for 3 to 5 more minutes until the greens are wilted. Adjust seasoning and serve hot.
Substitutions
Common mistakes
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