Ogbono Soup (Ofe ogbono)
Overview
Ogbono soup is a Nigerian soup thickened with ground ogbono, the seeds of the African wild mango. When cooked in palm oil and stock, the ground seeds create a characteristically stretchy, slippery texture, the kind Nigerians call a 'draw' soup. It is cooked with meat, stockfish, dried fish and crayfish and often includes leafy greens such as bitter leaf or spinach. It is eaten with swallows such as pounded yam, eba or fufu, which are dipped into the soup by hand.
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History
The African wild mango tree grows in the forests of West and Central Africa, and its seeds have long been used as a thickener in soups. Ogbono soup is especially associated with the Igbo and other peoples of southern Nigeria, but it is eaten across the country and in Cameroon. It is a staple of everyday meals and parties alike.
Main ingredients
Ground ogbono seeds, palm oil, beef or goat, stockfish, crayfish, leafy greens. The soup is built on palm oil and meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~55 min
Ingredients
- 100 g ground ogbono
- 60 ml palm oil
- 500 g cooked beef or goat with stock
- 100 g stockfish or dried fish
- 2 tbsp ground crayfish, scotch bonnet
- 200 g spinach or bitter leaf
Method
- Warm the palm oil and dissolve the ground ogbono in it off the heat.
- Add hot meat stock gradually, stirring, until it draws.
- Add meat, fish, crayfish and pepper and simmer for 15 minutes, stirring often.
- Stir in the greens, cook for 3 minutes and serve with fufu.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.