Ogbono soup 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.
The beauty of making Ogbono soup is that you can make it all your own. You can use fish in place of meat and you can also add or remove the extras like the periwinkles.
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.
- Ogbono soup gets thicker as it stays so if you plan on not serving this immediately, you can add a little more extra stock or water.
- I added red pepper flakes for some real heat. You can also use cayenne pepper, minced habanero or simply skip the heat if you don’t like it.
- Ideally, ugwu leaves are stirred in at the final stage of cooking this soup but you can use any other leafy greens but I will strongly suggest you go a strong leafy green alternative like Kale or Collard greens especially if the stew will last you more than a day. You can also add Okra in place of the leafy green if preferred.
- Also, palm oil is an essential part of this meal you can also increase or reduce the quantity you use. It all depends on your personal preference.
- As much as we want this stew to turn out good. It is best not to use an overseason the stock in order to get a well-rounded flavor. When boiling your meat for the stock, you don’t need an overload of seasoning otherwise, the resulting stock will alter the taste of your soup – I like to use salt and stock cube plus loads of Onions for my base stock whenever I’m making ogbono soup.
Other delicious African soups and stews you may want to try:
- Jute leaves soup Ewedu
- Egusi soup
- Stewed Okra – Okra soup
- Spinach stew (Efo riro)
- Pepper soup
- Catfish stew
- Banga soup
This recipe serves about 6 people but it multiplies well. Enjoy!
- 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
- 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
- Cut the beef rinse and throw into a pot. season with Salt, bullion powder (or stock cubes). Add the diced Onions and the red chili flakes, Leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be.
- Once the meat is almost done, add the stockfish and cook for 5 minutes or till soft.
- Blend the Ogbono seeds and add it to the boiling meat: Be sure you have enough stock in the pot. You need about four cups of stock to start with. Stir very well until the Ogbono is well dissolved in the stock
- Stir in the periwinkles, crayfish, and Palm Oil and leave to cook for another 5 minutes.
- Now turn down the heat then add your leafy greens. Leave to simmer for another 2 to 3 minutes.
- Serve with your favorite swallow like Eba, Amala, Pounded Yam and the likes. ENJOY!
If you make this Ogbono Soup, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen