If you want to make a pot of delicious Ogbono soup like a professional chef, then this recipe will unmask a Nigerian delicacy, known for its smooth texture and rich flavour, which is easier to prepare than you think. Follow this step-by-step guide to cook perfect Ogbono soup every time.
How to Cook Ogbono Tasty Soup
Ogbono soup is a traditional Nigerian dish made from:
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Ground ogbono seeds (African mango seeds)
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Palm oil
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Leafy vegetables
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Meat or fish
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Seasonings and spices
Popular variations include:
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Ogbono with okra
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Draw soup (extra slimy version)
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Mixed vegetable ogbono
Ogbono Soup Ingredients
Main Ingredients
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1 cup ground ogbono seeds
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200 ml palm oil
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Assorted meats (beef, goat, tripe)
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Dry fish or stockfish
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2 cups chopped spinach or bitter leaf
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2 tablespoons ground crayfish
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2 stock cubes
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Salt to taste
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Pepper to taste
Optional Additions
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Fresh fish
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Prawns
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Periwinkle
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Uziza leaves
See: Child Hunger and Skipped Meals: The Nigerian Families’ Struggle
Preparation Steps
1. Prepare Your Proteins
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Wash and season meats with salt, stock cubes, and onions
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Cook until tender (about 25 minutes)
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Add soaked dry fish and cook for 5 more minutes
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Reserve meat stock for later use
2. Start the Ogbono Base
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Heat palm oil in a clean pot on medium heat
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Add ground ogbono and stir continuously
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Fry for 2-3 minutes until well incorporated
3. Create the Soup Base
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Gradually add meat stock while stirring
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Maintain smooth consistency by stirring constantly
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Add ground crayfish and pepper
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Simmer for 5 minutes
4. Add Proteins and Vegetables
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Incorporate cooked meats and fish
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Add chopped vegetables
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Stir gently to avoid crushing the leaves
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Cook for 3-5 minutes
Cooking Tips for Perfect Ogbono Soup
Preventing Lumps
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Always stir ogbono into hot oil first
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Add stock gradually while stirring
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Use whisk if lumps form
Controlling Thickness
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Add more stock for thinner soup
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Simmer longer for thicker consistency
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Adjust thickness before adding vegetables
Enhancing Flavor
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Use smoked fish for deeper taste
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Add locust beans (iru) for authentic flavour.
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Include a small piece of stockfish
Common Mistakes to Avoid
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Burning the ogbono in oil
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Adding cold stock to the mix
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Overcooking the vegetables
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Insufficient stirring
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Using expired ogbono seeds
Serving Suggestions
Ogbono soup pairs well with:
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Pounded yam
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Fufu
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Eba
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Semolina
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Wheat meal
Storage and Reheating
Refrigeration
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Cool completely before storing
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Keep in airtight container
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Consume within 3 days
Freezing
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Portion soup before freezing
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Use within 1 month
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Thaw overnight before reheating
Reheating
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Add little water if too thick
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Stir frequently while reheating
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Avoid overheating
Frequently Asked Questions
Why is my ogbono soup bitter?
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You may have used unripe ogbono seeds
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Bitter leaf wasn’t properly washed
Can I make ogbono without palm oil?
Yes, but the flavor and color will differ
How do I know ogbono seeds are fresh?
Fresh seeds are:
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Light brown in color
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Free from mold
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Have pleasant nutty aroma
Can I use frozen vegetables?
Yes, but fresh vegetables give better texture
Common Challenges and Solutions
Problem: Soup Too Slimy
Solution:
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Add more vegetables
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Include okra to balance texture
Problem: Soup Too Thick
Solution:
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Add warm water or stock
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Stir well while adding liquid
Problem: Oil Separating
Solution:
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Stir more vigorously when cooking
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Maintain consistent heat
Make Ogbono with Egusi, Ugu, Okra, Bitter Leaves
The popular Ogbono, or draw soup, is a versatile dish you can customise to your taste. The key to perfect ogbono lies in
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Proper seed selection
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Controlled heat application
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Consistent stirring
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Balanced seasoning
With the above recipes you can practise how to cook your first pot of Ogbono soup, and you’ll master this Nigerian favourite. Remember to adjust ingredients based on your preferences and enjoy your homemade ogbono soup with your preferred swallow.
Try different protein combinations and vegetable variations to discover your perfect version. The more you make it, the better your ogbono soup will become.
