Authentic Nigerian Ogbono Soup Recipe (Thickened with Wild Mango Seeds)

Have you ever wanted to explore international soups that burst with flavor? Nigerian Ogbono Soup is a fantastic choice, renowned for its unique taste and creamy texture, thickened naturally with wild mango seeds. This specialty soup is a true gem that showcases the rich culinary traditions of Nigeria, making it a must-try for any soup lover.

Imagine a dish that not only warms your soul but also tantalizes your taste buds with a combination of savory spices and the distinctive flavor of ground Ogbono seeds. This recipe is not just a meal; it’s a cultural experience that brings the essence of Nigeria right into your kitchen.

Whether you’re familiar with Nigerian cuisine or trying it for the first time, this Ogbono Soup will surprise and delight you. Its rich and hearty nature makes it perfect for family gatherings or cozy evenings at home.

Traditional Nigerian Ogbono Soup

A bowl of thick Nigerian Ogbono Soup with meats and greens, served with fufu in a cozy kitchen setting.

This Ogbono Soup is a thick and hearty dish made with ground wild mango seeds, assorted meats, and a mix of spices that create a robust flavor profile. Each spoonful is a delightful blend of textures and tastes, offering a rich experience that is both satisfying and nourishing.

Ingredients

1 cup ground Ogbono seeds (wild mango seeds)
1 pound assorted meat (beef, goat, or chicken), diced
1/2 pound fish (smoked or dried), optional
1 medium onion, chopped
4 cups water or meat stock
1-2 cups spinach or bitter leaf, washed and chopped
2-3 tablespoons palm oil
2 teaspoons ground crayfish
1-2 teaspoons ground pepper (to taste)
Salt to taste

Instructions

Cook the Meat: In a large pot, add the diced assorted meats, chopped onion, and salt. Pour in enough water or meat stock to cover the meat. Cook until tender, about 30-40 minutes.
Add Fish: If using fish, add it to the pot and simmer for an additional 10 minutes.
Incorporate Ogbono: In a separate bowl, mix the ground Ogbono seeds with palm oil to form a paste. Stir this paste into the pot, ensuring it mixes well with the broth.
Simmer: Allow the soup to simmer for about 15-20 minutes, stirring occasionally to prevent sticking. The soup will thicken and become creamy.
Add Vegetables: Stir in the chopped spinach or bitter leaf and ground crayfish. Let it cook for another 5 minutes.
Serve: Enjoy your Ogbono Soup hot, garnished with additional palm oil if desired. It pairs wonderfully with pounded yam, fufu, or rice.