Ogbono Soup Nigeria: How to Make Nigerian Ogbono Soup
The ogbono soup Nigeria is a delectable Nigerian concoction soup and it’s super easy to prepare.
It’s a thick and hearty stew made with Ogbono seeds (wild mango seeds) loaded with meats and fish simmered in a light delicious broth.
When Ogbono is cooked it has a mucilaginous (slimy) texture like cooked Okra and Jute leaves (Ewedu).
This is a stew and not a soup in the real sense but we call it soup anyways!
Table of Contents
Ogbono Soup Nigeria Related Article
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Health Benefits of Ogbono Soup Nigeria
Ogbono with the botanical name Irvingia gabonensis is also known as the Wild African Mango or the Bush Mango.
It is a potent superfood with a long history of human use.
The Bush Mango is a small forest tree native to Africa that produces a green, mango-like fruit that is high in healthy fatty acids and antioxidants.
It is popular among the Igbos as Ogbono while the Yorubas referred to it as Apon.
The bark, fruit, and seeds have been used as both food and medicine by the native people of Africa for generations.
Though it is now the seed that receives the most attention due to its health benefits and uses in cosmetics and cuisines
This seed is used to make Ogbono soup popularly known for its thick viscosity as it draws out of the bowl when eaten.
Health Benefits of Ogbono Soup Include:
- Edible Purposes. Irvingia gabonensis fruit can be eaten as fresh fruit
- Antidiabetic Properties
- Weight Management
- Antibacterial and Antifungal Properties
- Dye Production
- Prevents Constipation
- Aids Digestion
- Astringent Purposes
- It prevents heart disease
- Regulates blood pressure
- It regulates blood sugar
The beauty of making Ogbono soup Nigeria is that you can make it all your own. Yes, you can own it since it comes with a lot of variations
You can use fish in place of meat, fresh fish instead of dry fish, cook without meat, without okro, without frying, just by boiling, and you can also add or remove the extras like the periwinkles, etc.
Each tribe has its own spin on this dish, but this one is predominantly the Yoruba version or better put, the version I grew up with.
I need to mention that in the Yoruba-speaking part of Nigeria, we often refer to this soup as Obe apon.
Ingredients for Ogbono Soup Nigeria
- Assorted Meat and Fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish
- 2 handfuls Ogbono Seeds
- 3 cooking spoons red palm oil
- Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
- 2 tablespoons ground crayfish
- Pepper and Salt (to taste)
- 1 onion
- 2 stock/seasoning/bullion cubes
Before you cook Ogbono Soup Nigeria
- Firstly, grind the Ogbono with a dry mill.
- Secondly, cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.
- After that, cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then, add beef when almost done.
- Grind crayfish and pepper and set aside
- Lastly, boil some water and set it aside.
How to Cook Ogbono Nigerian with Uziza Leaves
- First and foremost, wash the meat place in a pot, spice with your sliced onions, seasoning cube, salt, and Onga seasoning.
- Secondly, place the pot on the stovetop, add little water and steam for about 5 minutes, stir and add in the stockfish, and pour enough water that will cook the meat to tender.
- Thirdly, when the meat is properly cooked; add more water that will be enough to cook the soup.
- Pour in the pomo/kpomo, crayfish, pepper, Uziza seed, seasoning cube, and palm oil in the pot; cover and allow boiling until all ingredients are well mixed with the oil.
- Finally, stir and then sprinkle the grounded Ogbono powder into the meat stock/broth, gently, stir your soup.
- At this point you will not cover the pot, gradually the soup starts thickening with its slimy form. Boil for about 10 minutes.
- Lastly, stir in your sliced Uziza leaves into the pot of soup; cover and cook for 60 seconds, and remove from heat.
How to Make Plain ogbono soup
- Boil the meat with a little amount of water, onion, salt, and Maggi cubes.
- Add 3 extra cups of water add palm oil and boil it very well, mix the blended ogbono with water to dissolve very well, and put in the pot to boil.
- Rinse the dry fish and boil till the dry fish is soft, blend the crayfish and fresh pepper and add.
- Then add salt, Maggi cubes, and okpei and boil.
- When it starts drawing very well, remove it from the heat.
What is the work of Ogbono soup Nigeria? Function
Ogbono soup reduces blood cholesterol. It reduces blood bad cholesterol and increases the production of good cholesterol.
Good cholesterol is good for the heart and blood vessels.
What makes ogbono not to draw?
The reason why your Ogbono Soup does not draw is that you fried it before adding the meat/fish stock.
The ground Ogbono should only be dissolved in palm oil NOT fried. The more you fry it, the more it loses its drawing ability till you’ve got no potency left.
What tribe is Ogbono soup from?
Ogbono soup originates from the south-eastern part of Nigeria where the Igbos come from.
It is prepared with ground ogbono seeds, which grow on trees in the south-eastern part of Nigeria.
What class of food is Ogbono?
Ogbono seeds are also quite suitable for consumption; in fact, they are considered to be nuts, and as we all know, nuts are excellent sources of protein and healthy fats.
What is Ogbono Ghana?
Ogbono is the seed of a wild (bush) mango plant called dika or the African-mango (Irvingia gabonensis) used in preparing a protein-rich delicacy called ogbono soup.
How to cook ogbono with fish
- Firstly, steam the meat, fish, stockfish, smoked/dried fish, kpomo, and snail, until soft for consumption.
- After that, add in your palm oil and ogbono mixture, stir very well and allow cooking for about 15 minutes on medium heat to low heat.
- Finally, add in your ground pepper, ground crayfish, Ogiri, and stock cubes.
How to cook ogbono soup by frying
Add the ground ogbono into the pot and let it fry for about 2 to 4 minutes on medium to low heat.
Then, add in the meat/fish stock bit by bit and stir, so that it does not burn, cover, and bring to boil for 10 minutes.
How do you thicken ogbono soup in Nigeria?
When the meat is cooked, add palm oil then the ground ogbono.
After about a minute you will notice the ogbono thicken the soup. If it is too thick, add more water to thin it out to your desired consistency.
Is ogbono soup Nigeria good for fertility?
For ogbono and female fertility, eating ogbono boost their ovulation, libido and increases their chances of getting pregnant.
Ogbono improves fertility.
What is ogbono called in English?
Irvingia is a genus of African and Southeast Asian trees in the family Irvingiaceae, sometimes known by the common names wild mango, African mango, bush mango, dika, mbukpap uyo, or ogbono.
They bear edible mango-like fruits and are especially valued for their fat- and protein-rich nuts.
How to cook ogbono soup Nigeria with okra
Before you cook Ogbono Soup with Okra
- Grind the Ogbono with a dry mill.
- Cut the okra fingers into tiny pieces
- Cut the vegetables – ugu/uziza/bitter leaf/ spinach.
- Cook the assorted meat with the stock cubes and onion
- Grind crayfish and pepper.
- Boil some water and set it aside.
Cooking ogbono soup with okra
- Firstly, pour the palm oil into a clean dry pot. Put on the stove and then, melt the oil at low heat, do not allow it to hit up
- Once melted turn off the heat and add the ground ogbono
- Thirdly, use your cooking stick to dissolve the ogbono in the oil
- When all the ogbono powder is completed mixed with the oil, add the meat stock.
- Set the heat of your cooker to low and start stirring. You will notice the ogbono will start to thicken and draw.
- Keep stirring till the ogbono has completely absorbed the meat stock.
- Ensure that your heat is set to low, cover the pot, and start cooking. Once it starts to simmer, stir every 2 to 3 minutes for 20 minutes to avoid the ogbono sticking to the base of the pot
- After 20 minutes the ogbono should be well cooked and you would begin to perceive its nice aroma
- Add the meat, pepper, ground crayfish, and salt to taste. the ogbono may have become thicker from the cooking.
- If so, add a little bit more water and stir very well. Then cover and cook till the content of the pot is well heated up.
- Add the okra and stir very well cover and leave to heat up well
- Finally, add the vegetable and allow simmering for 5 minutes. It is ready to be served with either eba, semo, pounded yam, etc.
Why is my Ogbono soup bitter?
Ogbono, once added, should be cooked for at least 20 minutes on low heat.
This is the time at which the taste begins to come out and blend with the ingredients.
Another reason is maybe that the Ogbono seeds have gone moldy in which case, it will have a slightly bitter taste too.