Ogbono soup is a delicious Nigerian soup that is quite simple to make. It is a thick and substantial stew made with Ogbono seeds (wild mango seeds), meats, and fish cooked in a light, tasty broth. Learn more on how to prepare ogbono soup step by step

Ogbono Soup

When cooked, Ogbono has a slimy texture similar to cooked Okra and Jute leaves (Ewedu). The beauty of cooking Ogbono soup is that you can make it completely your own. You can substitute fish for meat, and you can add or delete the extras, such as periwinkles. Each tribe has a unique take on this dish, 

Ingredients for Ogbono soup

• Salt to taste
• 2 stock cubes
• 1/2 Tbsp Red Chili flakes or Cayenne pepper
• 1 Tbsp Crayfish ground
• Ugwu Kale or Collard Greens
• 3/4 Cup Periwinkle
• 1/3 Cup Palm Oil
• 1 Cup blended Ogbono or wild mango seed
• 4 Cups stock Beef or Chicken
• Meat Tripe, cow skin or Fish of choice
• 1 Cup Stock Fish

How to Prepare Ogbono Soup Step by Step

Step 1: Cut the beef, rinse, and place in a pot. Season with salt and bullion powder (or stock cubes). Add the diced onion and the red chilli flakes. Allow to boil for 20-30 minutes, depending on how soft you want the beef.

Step 2:  When the meat is almost done, add the stockfish and simmer for 5 minutes, until soft.

Blend the Ogbono seeds and add them to the boiling pork. Make sure you have enough liquid in the pot. To start, you’ll need around four cups of stock. Stir well until the Ogbono is completely dissolved in the stock.

Step 3: Stir in the periwinkles, crayfish, and Palm Oil and simmer for an additional 5 minutes.

Step 4: Now reduce the heat and add your leafy greens. Allow to simmer for another 2-3 minutes.

Step 5: Serve with your favourite swallow, such as Eba, Amala, Pounded Yam, and then enjoy!

Tips to Get the Best Result when Cooking Ogbono Soup

• Ogbono soup thickens as it sits, so if you don’t plan on serving it right away, add a bit extra stock or water.
• I added red pepper flakes for extra heat. If you don’t like the heat, you can substitute cayenne pepper, or minced habanero, or leave it out entirely.
• Ideally, ugwu leaves are stirred in at the end of cooking this soup, but you can substitute any other leafy greens. However, I strongly advise you to go with a robust leafy green alternative like as kale or collard greens, especially if the stew will last more than one day. If you like, you can use okra for the leafy green.
• Also, palm oil is a crucial component of this meal; you can raise or decrease the amount you use. It all depends on your personal preferences.
• We want this stew to turn out well. To achieve a well-rounded flavour, avoid using an abroad on the stock. When cooking your meat for stock, don’t overseason it; otherwise, the resulting stock will change the flavour of your soup – I like to use salt, stock cubes, and lots of onions for my foundation stock every time I make ogbono soup.