West African

Ogbono Soup

Name: Ogbono Soup
Total time: 55 min
Yield: 3 servings
Cuisine: West African
Ingredients: 1/2 cup ground Ogbono seeds (wild mango seeds); 500g assorted meat and dry fish; 1/2 cup palm oil; 2 tbsp crayfish; 1 tsp locust beans (iru); 2 cups chopped spinach or bitterleaf

Wild mango seeds ground into a silky, mucilaginous draw soup with a deep, nutty flavor — perfect for wrapping around fufu and packed with meat and crayfish.

55 minutes

Serves 3

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

5 steps

1
Prepare the Stock: Boil the assorted meat with onions and bouillon until tender. Soak the dry fish in hot water, debone, and add to the cooked meat. You need about 3 cups of rich stock.

2
Melt the Ogbono: In a separate dry pot, heat the palm oil on very low heat. Turn off the heat and stir in the ground Ogbono seeds. Use a spoon to press out any lumps until it dissolves completely into a smooth, thick paste.
3
Combine and Draw: Turn the heat back on to low. Slowly pour the hot meat stock into the Ogbono paste, stirring continuously. The mixture will immediately begin to thicken and become viscous (draw).
4
Simmer with Spices: Add the cooked meat, dry fish, crayfish, and locust beans. Simmer uncovered on low heat for 20 minutes, stirring occasionally to prevent burning at the bottom.
5
Add Greens: Turn off the heat, stir in the chopped spinach, and let the residual heat wilt the leaves for 2 minutes. Serve hot.

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