Nigerian Wild Mango Seed Soup with Uziza Leaf

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A beloved Nigerian comfort soup made by simmering ground wild mango seeds (ogbono) in a richly seasoned palm-oil base until glossy and viscous, then finishing with peppery uziza leaves. It's traditionally scooped with pounded yam, eba, or amala and is prized for its deep, nutty flavor and slightly slippery texture.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 8 gCarbs
• 5 gFiber
• 2 gSugar
• 36 gProtein
• 720 mgSodium
• 880 mgPotassium
• 140 mgCalcium
• 5.5 mgIron
• 22 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the proteins and stock

• 1 lb assorted beef cuts (shank, tripe, and cow foot, cleaned)
• 1/2 lb smoked mackerel or catfish
• 1 oz dried stockfish (optional)
• 6 cups water or light beef stock
• 1 tsp salt for boiling the meats

For the soup base

• 1/2 cup ground ogbono (wild mango seed)
• 1/3 cup red palm oil
• 1 medium onion, finely chopped
• 2 tbsp ground dried crayfish
• 1 tbsp locust beans (iru or dawadawa)
• 2 scotch bonnet peppers, blended smooth
• 2 tsp seasoning powder
• 1 1/2 tsp salt, or to taste

For finishing

• 2 cups fresh uziza leaves, washed and thinly sliced
• 1 small bunch scent leaves (efirin), optional

Directions

1. Season the assorted meats with half the chopped onion, 1 tsp salt, and 1 tsp seasoning powder. Pressure cook or boil on medium heat for 25 to 30 minutes until tender, topping up with water as needed so you end up with about 4 cups of stock. Reserve both the meats and stock.
2. Meanwhile, soak the stockfish and smoked fish in hot water for 10 minutes; debone the smoked fish and flake it into large chunks, keeping the stockfish whole.
3. Heat the palm oil in a heavy pot over medium heat for about 2 minutes, just until it loosens and turns translucent. Add the remaining chopped onion and sauté until soft but not browned.
4. Sprinkle in the ground ogbono a tablespoon at a time, stirring constantly in one direction to prevent lumps. Keep stirring for 3 to 4 minutes until the ogbono darkens slightly and releases its slippery mucilage.
5. Pour in 4 cups of the reserved meat stock and stir well to combine. Add the locust beans, blended scotch bonnet, ground crayfish, and remaining seasoning powder, then bring to a gentle boil.
6. Add the cooked meats, stockfish, and flaked smoked fish. Reduce heat and simmer uncovered for 10 minutes so the flavors meld and the soup thickens to a glossy, viscous consistency. Taste and adjust salt.
7. Stir in the fresh uziza leaves last, along with the scent leaves if using, and simmer for just 2 minutes so their peppery, aromatic oils stay bright. Remove from heat, cover, and rest for 5 minutes before serving.
8. Ladle into bowls and serve hot with pounded yam, fufu, eba, or amala. The soup should coat the swallow and pull into long strands when stirred.

Cook’s Notes

• Always pre-cook your proteins thoroughly; once the ogbono thickens, overcooked meat becomes tough and the soup turns pasty.
• Add uziza leaves at the very end, since long cooking kills their peppery aroma and bright green color.
• If the soup thickens too much as it cools, loosen it with a splash of warm stock; if too thin, mix 1 tbsp ogbono with 2 tbsp cold water and stir into the simmering soup.
• Use unbleached red palm oil for the deepest flavor and highest vitamin A, or lightly bleach it first if you prefer a milder taste.
• Dried uziza leaves (about 2 tbsp) can replace fresh; stir them in with the crayfish so they have time to rehydrate and release their flavor.

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