By 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.
OGBONO SOUP
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!
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.
Notes:
- 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
So guys here is my easy but delicious Ogbono Soup. This soup makes a filling meal when served with fresh Garri (Eba), pounded yam, Fufu, or any other solid food.
This recipe serves about 6 people but it multiplies well. Enjoy!
Ogbono Soup
Ingredients
- 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
Instructions
- 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!
Nutrition
Let’s Connect.
You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this Ogbono Soup, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Ogbono soup is owned by the Igbos not Yoruba, respect people dishes the way they respect yours. You can’t see Igbos claiming Ewedu
I totally understand and respect your point🙂
Ogbono soup is indeed very popular among the Igbo people, and that should always be acknowledged.
At the same time, Ogbono is enjoyed in various ways across different cultures and communities in Nigeria. For example, the Yorubas call it Obe Apon, and they have their own style of cooking it.
Food is a beautiful way to share culture, and different communities often enjoy the same dishes in their own way.
Hi, I live in Australia. Can I get these ingredients from my local African shop – stock fish periwinkle, etc or can I sub dried fish from the Asian shop? I can get all the dried seeds and flours, there is tinned and packaged, plus some frozen products. Thanks!
Hi Heidi🙂 Yes, you’ll likely find ingredients like stockfish, periwinkle, and other traditional items at most African grocery stores. If those aren’t available, dried fish from an Asian store is a good substitute, just rinse it well and check for saltiness before adding it to your dish.
This recipe sounds very delicious! Can you tell me what periwinkles are? Thank you!
Hi Tasha, Periwinkle is a type of snail (like Escargot but smaller) cooked with or without it’s shell. It was cooked without it’s shell in this recipe. I hope that helps?
Hi Tasha, Periwinkle is a type of snail (like Escargot but smaller) cooked with or without it’s shell. It was cooked without it’s shell in this recipe. I hope that helps?.
Hi Lola, I’m a Jamaican wife with a Nigerian husband and thanks to you all my Nigerian dishes come out perfect, please keep sharing, God bless🙏🏾😊❤️
This is very pleasing to read, Mimijade. You are welcome.
Hi Lola, how are you? This is my first time here and I hope my soup be great.
You’re doing a good job here though.
Thank you.
Hello this is my first time here all thanks to you my ogbono soup was perfect 👌 for the first time thanks a lot ❤️
Hello Miracle, welcome onboard. Glad you enjoyed your meal.
Well done Lola. You are doing a great job. Your recipes are so easy to follow.
Thank you Sabdat.
Thanks so much….I was just thinking of how best to not mess up tonight’s dinner❤️
😊😊😊😊
Just made this for dinner and it was a hit with hubby! Very easy to follow instructions. I used okra and spinach.
Thank you so much for sharing that with me, MyChika! I’m so glad that worked out.
Thumbs up!!! I just used this tutorial to cook Ogbono soup for the first time ever and it came out fine. Thanks for this.
That’s so good to hear. 😊😊😊😊😊😊
Excellent recipe I made a very sumptuous ogbono soup with the recipe it’s actually my first time cooking it thanks for sharing your recipe
I’m so glad you enjoyed it ❤️
I had previously cooked ogbono soup with another method, but it didn’t “draw” as I wanted it to. I tried it again this evening with your method and my soup is so viscous😋 just how I like it 🤭
Thank you ma’am.
I’m so glad this recipe turned out well for you. Thanks so much for your good comments and feedback ❤
Thank you so much! This worked out perfectly!
Thanks so much for your good comments and feedback T. We appreciate it!
Thank you Mrs Lola you’re doing a great job madam.
This is indeed amazing l love obe apon (ogbolo) soup alot one of my favorite.
That makes the both of us. I love it too. 🙂
Love the simplicity with which you outlined the steps to making this. It would be super simple using more popular/vernacular terms to aid easy understanding. Bullion powder/stock cube (maggi)…..
Thank you for your input.
Pls can I use fresh chilli pepper?
Wow I Love this Soup
Yeah ogbono soup is one of my favourite
Thanks so much,didn’t look like it was my first time,it was perfect..my ogbono was great
Thanks. It was wonderful but salt spoilt it
You are welcome…please try to limit the salt next time 🙂
I love it, I used bitter leave, with okro.
That’s great! I also love it with okro but I’m yet to try it with bitter leaves. I’m so glad you like it. 🙌
Thanks for the recipe.
Another way to dissolve the ogbonor is to add red oil and gradually heat while turning with a spoon.
Hope this help.
This look like such a flavorful stew! I love the fish in it too! The spices are on point, as well! I can’t wait to try it! Thanks for the delicious recipe!
I’m glad you like it Beth, I’ll love to know what you think once you try it!
Spicy and delicious! Two of my favorite things!
I love all the flavors in this recipe, will be making again soon!!
Wow, this look so rich and sounds delicious! I love the heat and spice in this soup!