Traditional Nigerian Ogbono Soup
A rich, mucilaginous Nigerian soup made from ground wild mango seeds, typically served with fufu or pounded yam.
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Ingredients
- 1/2 cup Ground Ogbono seeds
- 3 tablespoons Palm oil
- 500 grams Assorted meats (Beef, Shaki, Tripe)
- 1 piece Stockfish
- 2 medium pieces Dry fish(optional)
- 2 tablespoons Ground crayfish
- 2 units Bouillon cubes
- 1 teaspoon Chili pepper (Scotch bonnet)
- 1 handful Ugu (Fluted Pumpkin leaves) or Spinach
- 3 cups Water or Meat stock
- 1 pinch Salt
Instructions
- 1
Boil the assorted meats and stockfish with onions and bouillon cubes until tender, reserving the stock.
- 2
In a separate dry pot, melt the palm oil on low heat; do not let it smoke.
- 3
Turn off the heat and add the ground Ogbono seeds to the oil, stirring until the seeds are completely dissolved and smooth.
- 4
Slowly add the reserved meat stock to the Ogbono mixture while stirring constantly to maintain a smooth consistency.
- 5
Turn the heat back to low and simmer for about 15-20 minutes, stirring occasionally to prevent burning as the soup thickens and becomes 'drawy'.
- 6
Add the cooked meats, dry fish, ground crayfish, and chili pepper, then simmer for another 10 minutes.
- 7
Add the shredded Ugu leaves or spinach and stir well.
- 8
Adjust seasoning with salt if necessary and let it simmer for 2 more minutes before serving hot.
Nutrition per Serving
420
Calories
28g
Protein
12g
Carbs
32g
Fat
5g
Fiber
2g
Sugar
650mg
Sodium
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