Ogbono Soup

Ingredients

• 240 ml (1 cup)blended ogbono (wild mango seed)
• 960 ml (4 cups)beef or chicken stock
• to tastemeat, such as tripe or cow skin, or fish of your choice
• 240 ml (1 cup)stockfish
• to tastesalt
• 2stock cubes
• 7.5 ml (½ tablespoon)red chilli flakes or cayenne pepper
• 15 ml (1 tablespoon)ground crayfish
• to tasteugwu, kale or collard greens
• 180 ml (¾ cup)periwinkle
• 80 ml (⅓ cup)palm oil

Instructions

1. 1

   Cook the meat

   Cut the beef, rinse it and put it in a pot. Season with salt and stock cubes or bullion powder, then add diced onion and the red chilli flakes. Bring to a boil and cook for about 20–30 minutes, depending on how tender you want the meat.

2. 2

   Add stockfish

   When the meat is nearly done, add the stockfish and cook for 5 minutes, or until soft.

3. 3

   Stir in ogbono

   Check that there is enough stock in the pot; you need about 960 ml (4 cups) to start. Add the blended ogbono to the boiling meat and stir well until it dissolves into the stock.

4. 4

   Add flavourings

   Stir in the periwinkle, crayfish and palm oil, then cook for another 5 minutes.

5. 5

   Add the greens

   Turn down the heat, add the leafy greens and simmer for another 2–3 minutes.

6. 6

   Serve the soup

   Serve with a swallow of your choice, such as eba, amala or pounded yam.

What is ogbono soup?

Ogbono soup is a Nigerian dish thickened with ground ogbono, the seeds of the wild mango tree. It is often made with meat or fish and served alongside a starchy swallow.

This version builds its flavour in the cooking pot, then adds the ground seeds, palm oil, crayfish, periwinkle and greens. The ogbono gives the broth its characteristic thick, slightly slippery texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 15 calories, 1g protein, 1g carbs, 0g fat.

The ogbono, stock and swallow served alongside it contribute most of the carbohydrates, while palm oil is the main source of fat. Meat, fish, stockfish and crayfish contribute protein. For a balanced plate, pair a measured serving of soup and swallow with a generous portion of leafy greens.

Choosing the main ingredients

Ogbono: Use finely ground seeds so they blend into the stock more easily. The recipe calls for blended ogbono, which can be stirred straight into the simmering pot.

Meat and fish: The recipe allows for tripe, cow skin or fish, with stockfish added separately. Choose what you have, keeping in mind that tougher cuts need longer to become tender.

Build flavour in the stock

Seasoning: Salt, stock cubes and chilli go in with the meat so their flavour develops in the cooking liquid. The method also mentions diced onion and bullion powder, though neither is listed in the ingredients.

Stock level: Begin with about 960 ml (4 cups) of stock, as the method specifies. Stir the ogbono in thoroughly so it disperses through the broth.

Get the texture right

Stirring: Mix the ogbono well into the boiling stock to avoid pockets of dry seed. Once it is incorporated, the broth should look noticeably thicker.

Finish: Add the greens near the end and simmer them for only 2–3 minutes. This gives them a brief cook in the hot soup rather than a long simmer.

Mind the cooking times

Meat: The method allows 20–30 minutes for the meat, depending on how tender you want it. Check the meat before moving on, since the time can vary with the cut and size.

Later additions: Stockfish cooks for 5 minutes, followed by another 5 minutes after adding the periwinkle, crayfish and palm oil. The greens go in last for a further 2–3 minutes.

What to serve with it

Swallow: Eba, amala and pounded yam are named serving options in the recipe. Their firm, dough-like texture makes them easy to pair with a thick soup.

Portions: Serve the soup hot alongside your chosen swallow, rather than stirring the swallow into the pot. This also makes it easy for everyone to take the amount they prefer.

Recipe notes & tips

• Stir the ground ogbono into the stock until no dry pockets remain.
• Check that the pot has about 960 ml (4 cups) of stock before adding the ogbono.
• Cook tougher meat until tender before adding the stockfish.
• Add the greens at the end so they need only 2–3 minutes of simmering.
• Taste the soup before serving and adjust the salt to suit the stock and stock cubes.

Variations

• Choose your protein: Use tripe, cow skin or fish as the meat or fish of choice.
• Swap the greens: Use kale or collard greens in place of ugwu.
• Adjust the heat: Use cayenne pepper instead of chilli flakes, or reduce the amount.
• Use chicken stock: Choose chicken stock in place of beef stock.
• Serve with another swallow: Pair the soup with eba, amala or pounded yam.

Common mistakes to avoid

• Adding ogbono to too little stock: Check for about 960 ml (4 cups) of stock before stirring it in.
• Leaving dry pockets: Stir thoroughly until the ground ogbono is dissolved into the stock.
• Adding greens too early: Wait until the end, then simmer them for 2–3 minutes.
• Rushing the meat: Give it the stated 20–30 minutes, or longer if needed for your preferred tenderness.
• Overcooking the stockfish: Check it after 5 minutes and move on when it is soft.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a little stock or water if it has thickened too much.

Frequently asked questions