Ogbono soup is one of Nigeria’s most beloved dishes, known for its distinctive thick and stretchy texture, which makes it perfect for pairing with fufu, pounded yam, or eba.
Made from ground ogbono seeds(bush mango seeds), this flavorful soup is a staple in many Nigerian homes, offering a rich, nutty flavor and a unique mouthfeel.
Ingredients:
- 1 cup ground ogbono seeds
- 500g assorted meats (beef, goat meat, tripe, etc.)
- 200g stockfish (pre-soaked)
- 200g dried fish (deboned)
- 1 cup smoked fish (optional)
- 1 large onion (finely chopped)
- 3-4 scotch bonnet peppers (to taste, finely chopped)
- 1 cup palm oil
- 2 tablespoons ground crayfish
- 3-4 cups meat stock (from cooking the meats)
- 2 cups spinach or ugu leaves (washed and chopped)
- Salt and seasoning cubes to taste
Instructions:
1. Prepare the Meats and Fish:
- Wash and season the assorted meats with salt and one seasoning cube.
- In a large pot, add enough water to cover the meats and cook them over medium heat until tender, about 45 minutes to an hour.
- Add the pre-soaked stockfish and dried fish during the last 15 minutes of cooking to absorb the flavors.
- Set the cooked meats and fish aside, reserving the stock.
2. Prepare the Ogbono Mixture:
- In a small bowl, mix the ground ogbono seeds with a small amount of warm water or meat stock to form a thick paste. Set this aside.
3. Cook the Ogbono Soup Base:
- In a large pot, heat the palm oil over medium heat. Once the oil is hot, add the chopped onions and sauté until soft and translucent.
- Add the chopped scotch bonnet peppers and stir-fry for a few minutes until they release their aroma.
- Lower the heat and add the ogbono paste to the pot, stirring continuously to prevent it from clumping. The ogbono will begin to thicken and become stretchy as it cooks.
4. Add the Meat Stock and Meat:
- Gradually pour in the reserved meat stock while stirring to achieve your desired consistency. The soup should be smooth and free of lumps.
- Add the cooked meats, stockfish, dried fish, and smoked fish to the pot. Stir well to combine with the ogbono mixture.
- Allow the soup to simmer on low heat for about 10-15 minutes, stirring occasionally to ensure everything is well-incorporated.
5. Incorporate the Vegetables:
- Add the chopped spinach or ugu leaves to the pot, stirring them into the soup. The vegetables should be well-coated with the ogbono sauce.
- Let the soup cook for another 5-7 minutes, or until the vegetables are tender but still vibrant.
6. Final Seasoning:
- Taste the soup and adjust the seasoning with salt and additional seasoning cubes as needed.
- Add the ground crayfish , and let the soup simmer for a few more minutes to meld the flavors.
7. Serve the Ogbono Soup:
- Once the ogbono soup is ready, remove it from the heat. Serve it hot with your choice of side, such as fufu, pounded yam, eba, or garri.
- Enjoy the rich, velvety texture and savory flavors of this traditional Nigerian dish.
Tips for the Perfect Ogbono Soup:
- Consistency: Ogbono soup is known for its slimy texture, but you can adjust the thickness by adding more or less meat stock. For a thicker soup, use less stock; for a thinner soup, add more.
- Meat and Fish Choices: Ogbono soup is versatile and can be made with a variety of meats and fish. You can also add prawns, snails, or cow skin (kpomo) for additional flavors.
- Vegetable Variations: While spinach and ugu are common choices, you can also use bitterleaf or other leafy greens to give the soup a different flavor profile.
Ogbono soup is a classic Nigerian dish that brings comfort and warmth to the table.
With its unique texture and rich flavor, this soup is a favorite among Nigerians and is sure to be a hit in your home as well.
Enjoy!
