This warm, silky, and flavorful Ogbono soup is just what you need to satisfy your hunger on a good day. Just follow this simple recipe and you’ll soon have your own aromatic pot of delicious soup to oppress your neighbours.

Tips on How to Make Ogbono Soup

• Ogbono is extremely popular in several parts of Nigeria. I’ve probably tasted ogbono cooked by people from seven different tribes, and it all tastes different.

• In this variation, I make sure to prepare all of my components before creating my soup.

• Layering flavours is the key to making a good soup. Roasting your meat in the oven or on the grill adds new flavours to your soup, making it even more delicious.

• Ground ogbono- To minimise lumps during cooking, ensure that the ogbono seeds are finely ground. If you buy whole seeds, you can blend them in a food processor, but if you don’t have time, you can buy ground seeds at the grocery store.

• Simple seasoning–this soup does not require much seasoning. This recipe requires simply salt, pepper, stock cubes, iru, and crayfish. Nigerian soups are best when they are simple.

What to Expect from Ogbono Soup

• Slime- The essence of ogbono soup is the slime. Ogbono soup is created from African mango seeds, which become slimy when in contact with water.
• Highly nutritious, this soup contains protein, beneficial fatty acids, iron, calcium, riboflavin, and a variety of other minerals. The best part is that you can go all out with this one, adding various meats, tripe, poultry, seafood, vegetables, and so on.
• This soup is really fragrant and flavorful.Try it out!
• Quick and easy- If you have all of your ingredients prepped, this recipe will go quickly and easily. All you need are a few spices and ingredients, and 30 minutes to bring all the flavours together.

What to Serve with this Soup

In Nigeria, we have a variety of powerful swallows, but I believe ogbono is best served with pounded yam. The smooth smoothness of the pounded yam complements the soup; simply scoop and drink all that sweetness 

Of course, that is only my opinion. You are welcome to consume it with the second in queue, eba (garri). I’ve tried amala and ogbonno, and both are great.I recommend storing this soup in a firmly sealed container in the fridge if you plan to eat it within a week and in the freezer for later.