Nigerian Ogbono Soup with Assorted Meat and Greens

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Nigerian draw soup made from ground wild mango seeds, simmered with palm oil, assorted meats, smoked fish, and leafy greens. The ogbono gives the broth its signature viscous, glossy texture that clings beautifully to pounded yam or fufu.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 4 gSugar
• 34 gProtein
• 780 mgSodium
• 820 mgPotassium
• 110 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the proteins and stock

• 300 g assorted meats (beef, tripe, and shaki/cow intestine), cleaned and parboiled
• 1 small dried stockfish (about 60 g), soaked and boiled until tender
• 1 cup flaked smoked mackerel or smoked catfish
• 4 cups reserved meat stock

For the soup base

• 1/2 cup (about 80 g) ground ogbono seeds
• 1/3 cup red palm oil
• 1 medium onion, finely chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground dried scotch bonnet pepper (or to taste)
• 2 seasoning cubes, crumbled
• 1 1/2 teaspoons fine sea salt, plus more to taste

For the greens and finish

• 2 cups fresh bitter leaf, washed and squeezed (or 3 cups chopped spinach)
• 1 medium tomato, blended
• 1 tablespoon locust beans (iru/dawadawa), optional but traditional

Directions

1. Prepare the proteins: simmer the assorted meats with the chopped onion and one seasoning cube in 5 cups of water for 25 minutes until tender. Add the stockfish during the last 10 minutes. Remove and reserve 4 cups of the rich stock; shred the meats into bite-sized pieces.
2. Warm the palm oil in a heavy pot over medium heat for about 1 minute (do not bleach it). Whisk the ground ogbono with 1/2 cup of cool stock in a small bowl until you have a smooth, lump-free slurry.
3. Pour the ogbono slurry into the warm palm oil and stir constantly for 3-4 minutes as the oil absorbs and the mixture darkens to a deep reddish-brown paste.
4. Add the remaining stock, the blended tomato, crayfish, locust beans, the second seasoning cube, scotch bonnet pepper, and salt. Stir well and bring to a gentle boil, skimming any foam.
5. Reduce the heat and simmer uncovered for 12-15 minutes, stirring frequently so the thick soup does not stick. The ogbono will release mucilage and the soup will turn glossy and coat the back of a spoon.
6. Add the shredded assorted meats, stockfish flakes, and smoked fish. Simmer for another 5 minutes to reheat and let the flavors marry.
7. Stir in the bitter leaf (or spinach) and cook for just 2 minutes so the greens stay vibrant. Taste and adjust the salt and pepper; the soup should be richly seasoned.
8. Serve hot in deep bowls with pounded yam, eba, fufu, or amala on the side. Diners pinch off small pieces of the starch and dip into the thick, glossy soup.

Cook’s Notes

• Use freshly ground ogbono if possible; older seeds lose their drawing power and the soup will stay thin.
• Do not skip the step of stirring ogbono into warm palm oil before adding stock; this toasting blooms the flavor and prevents lumps.
• Bitter leaf adds authentic astringency, but spinach, ugu (pumpkin leaves), or scent leaves all work well.
• Ogbono soup thickens as it sits; add a splash of hot stock when reheating leftovers to loosen it back to dipping consistency.
• For a leaner pot, swap some of the assorted meats for extra smoked fish and use skinless chicken thighs.

You might also like

African

Nigerian Cow Foot in Spicy Palm Nut Sauce

African

Nigerian Fluffy Sweet Fried Dough Balls

African

Nigerian Waterleaf and Pumpkin Leaf Soup with Assorted Meats

African

Spicy Peppered Snail