How to Make Ogbono Soup
The main star of the Ogbono soup is the ogbono seed, this is also called wild mango seed. The consistency of the soup is slimy and very similar to the consistency that okra stew will give you. Ogbono soup is traditionally paired with a swallow which could be fufu, pounded yam, garri, and so on.
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
The method used here requires you to gradually incorporate the ground ogbono seeds into the mix while stirring, this is done for 2 reasons:
- 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.