Seafood Ogbono Soup
A rich, mucilaginous Nigerian draw soup made with ground African mango seeds and a variety of fresh seafood.
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Ingredients
- 1/2 cup Ground Ogbono seeds
- 3 tablespoons Red Palm Oil
- 1 lb Fresh Jumbo Shrimp (peeled and deveined)
- 1/2 lb White fish fillets (snapper or tilapia, cubed)
- 1/2 teaspoon Calabash Nutmeg (Ehuru), ground(optional)
- 2 tablespoons Ground Crayfish
- 1 cup Fresh Spinach or Ugwu leaves, shredded
- 2 units Bouillon cubes
- 1 unit Scotch Bonnet pepper, blended
- 4 cups Water or Seafood Stock
Instructions
- 1
Dissolve the ground Ogbono in the palm oil in a small bowl or directly in the pot over very low heat until smooth and lump-free.
- 2
Gradually add the water or seafood stock to the oil mixture while stirring constantly to maintain the 'draw' consistency.
- 3
Bring the mixture to a gentle simmer on medium-low heat for about 10 minutes, stirring occasionally to prevent burning.
- 4
Add the blended scotch bonnet, ground crayfish, ground ehuru, and bouillon cubes; stir well to incorporate.
- 5
Gently add the cubed fish and shrimp into the bubbling soup.
- 6
Cook for 5-7 minutes until the seafood is opaque and fully cooked through.
- 7
Stir in the shredded spinach or ugwu leaves and let them wilt for 1 minute.
- 8
Adjust salt to taste and serve hot with fufu, pounded yam, or eba.
Nutrition per Serving
380
Calories
32g
Protein
9g
Carbs
24g
Fat
4g
Fiber
1g
Sugar
680mg
Sodium
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