I bet the heading was a mouthful! Coupled with the confusion of referring to the same dish as a “stew” and a “soup”. Oh well, the main gist is that you have come to the right place for the best Ogbono soup recipe.
Back in Nigeria, it is called a soup but considering how less liquidy the final result is, it would very much pass as a stew. Okay, I figure we have given this distinction between a soup and stew enough attention, let’s get into this delectable and easy soup *wink*
The main star of the Ogbono soup is the ogbono seed, this is also called wild mango seed. The dry seeds are milled till smooth, although, you would still have a somewhat grainy texture even in its ground form.
Alternatively, your local African store should have the ground ogbono seeds and that just takes the burden of grinding off you.
The consistency of the soup is slimy and very similar to the consistency that okra stew will give you. Now that you know, if slimy is not your type, then you can skip this and try out either vegetable soup or egusi soup.
Explore other Nigerian aromatic soups such as How to Make Sumptuous Ogbono Soup (Wild Mango Seed Stew), Making the Famous West African Red Stew, How to Make Nigerian Fish Pepper Soup
What Is Ogbono Soup?
Ogbono is usually enriched with protein like beef, fresh or dry fish, dry cod, cow skin cuts, etc. and it is the chosen protein broth that determines the type of flavour your ogbono soup will have.
For instance, in this recipe, the chosen protein is goat meat. Hence, the base is the goat meat broth as it is in the broth that all the other ingredients will be added.
Ogbono soup is traditionally paired with a swallow which could be fufu, pounded yam, garri, and so on.
Explore other savoury recipes such as Authentic Efo Riro Recipe (Nigerian Spinach Stew)
Ogbono Soup Ingredients
Here’s a list of some of the ingredients you will need for this recipe:
Wild Mango Seeds (Ogbono seeds): As mentioned, these seeds in their ground form should be sold in your local African store. If not, you can buy the seeds and use a spice blender to blend till smooth.
Pepper mix: The pepper mix will include 2 scotch bonnets, 1 large red bell pepper and 1 large onion.
Protein: This is one soup that can be made with absolutely any protein. Aside from choosing your main protein, you will need other types of assorted proteins such as shrimp, deboned dry catfish, dry cod, periwinkles and so on.
Palm Oil: The addition of palm oil gives the soup colour and vibrance.
Spices & Seasonings: These will include bouillon cubes, salt, ground Cameroon peppers, crushed peppers, ground shrimp etc.
Spinach: This is needed in very little quantity to add colour to the finished product.
More soups to try:
- How to Cook Delicious Nigerian Egusi Soup
- Making the Famous West African Red Stew
- How to Make Sumptuous Ogbono Soup (Wild Mango Seed Stew)
- How to Make Authentic Ghanaian Light Soup
OGBONO SOUP RECIPE
How to Make Ogbono Soup
Ingredients
- 1 cup of ground Ogbono wild mango seeds
- 2 lbs goat meat cuts
- 1 cup of palm oil
- 1 large red bell pepper
- 3 scotch bonnets
- 1 large onion
- 3 Tbsp ground shrimp
- Dry cod fish pieces
- Dry catfish
- Salt to taste
- Beef bouillon cubes
- Chopped spinach for garnish
- Water as needed
Instructions
- Blend together the red bell pepper, scotch bonnets and onion together till smooth and set aside.
- Rinse the goat meat pieces into a large pot, add in the blended pepper mix, dry cod fish pieces, salt and bouillon cubes. Add in about 1/2 cup of water and let it begin cooking on medium heat.
- In a bowl, debone the catfish and rinse thoroughly, set aside.
- After about 20 mins, check the boiling goat meat, combine and adjust the seasoning if needed.
- Add in the deboned fish pieces into the pot and let it continue cooking for another 10-15 mins.
- Go in gradually with the ground ogbono seeds, it is important you continue to stir as you add it in to avoid lumps. You can stop adding ogbono when the thickness is to your liking.
- Add in the palm oil and let it now cook on low heat for another 10 mins.
- Rinse and add in the chopped spinach and ground shrimp, combine well and let it simmer for 5 mins.
Notes
- to prevent lumping in the soup
- to check consistency is to your liking as adding too much will mean needing water again which could affect the taste of the soup.
