Step-by-Step Recipe for Authentic Ogbono Soup

Ogbono soup is a beloved West African dish, especially popular in Nigeria. Made from ground ogbono seeds (wild mango seeds), this soup has a unique, rich flavor and a slimy texture similar to okra soup. The ground seeds give the soup a thickness that allows it to coat other ingredients beautifully.

The first time I made ogbono soup, I’ll admit I felt a little overwhelmed trying to get everything just right. But honestly, once I started cooking, I realized it wasn’t as complicated as I thought. The smell of the ogbono frying in palm oil filled the kitchen, and I could already tell it was going to be worth the effort.

Ogbono Soup Recipe

Ogbono soup is a beloved West African dish, especially popular in Nigeria. Made from ground ogbono seeds (wild mango seeds), this soup has a unique, rich flavor and a slimy texture similar to okra soup. The ground seeds give the soup a thickness that allows it to coat other ingredients beautifully.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Nigerian

Servings 6

Calories 450 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon
• 1 Chopping board
• 1 Knife
• 1 Measuring cups and spoons
• 1 Ladle for serving

Ingredients

  

• 1 cup ground ogbono seeds
• 1 cup palm oil
• 1 lb assorted meats (goat meat, beef, or chicken) cut into chunks
• 1 cup stockfish soaked and softened
• 1 cup 1 small chili pepper, chopped (optional for heat)Seasoning cubes, to taste (optional) washed and deboned
• 1 medium onion chopped
• 1 tbsp ground crayfish
• 6 cups water or beef broth
• Salt, to taste
• 1 tsp ground pepper (or to taste)
• 1–2 handfuls bitter leaves or spinach, chopped (optional)
• 1 smal chili pepper chopped (optional for heat)
• Seasoning cubes, to taste (optional)

Instructions

 

• Prepare the Meats:

  Place the assorted meats, stockfish, and a bit of salt in a large pot with enough water to cover. Boil until tender, adding water as needed. Once cooked, set aside the meat and stock.
  
• Add the Palm Oil:

  In the same pot, heat the palm oil over medium heat. Allow it to warm until it begins to melt but not smoke.
  
• Incorporate the Ogbono:

  Add the ground ogbono seeds to the pot, stirring quickly with a wooden spoon to prevent lumps. Let it cook for about 5 minutes, stirring constantly until it dissolves and thickens.

  Tip: Ogbono thickens the soup quickly, so be careful not to overcook it at the beginning to prevent it from becoming too gummy.
  
• Add the Broth:

  Pour in the reserved meat stock or additional water, stirring well to combine with the ogbono mixture. The soup will thicken as it heats, so add more water if you want a thinner consistency.
  
• Season the Soup:

  Add the ground crayfish, ground pepper, and seasoning cubes. Stir well, then let the soup simmer for about 10 minutes.

  Tip: Adding a bit of chopped onion at the start can deepen the flavor, while ground crayfish adds a nutty, umami richness.
  
• Add the Meat and Fish:

  Return the cooked meat, stockfish, and dried fish to the pot. Stir to combine, ensuring the meats are well coated with the soup.
  
• Add the Vegetables:

  Add chopped bitter leaves or spinach, and chili pepper if using. Stir and allow the soup to simmer for an additional 5–10 minutes. Taste and adjust seasoning as desired.

  Tip: Bitter leaves are traditional, but spinach or kale can be used for a milder taste.
  
• Serve:

  Remove from heat and serve hot. Ogbono soup pairs wonderfully with fufu, pounded yam, or rice.
  

Video

Notes

Give this hearty, flavorful ogbono soup a try, and let us know how it turned out! Did you make any adaptations?

Share your feedback and tips with us—we’d love to hear how you made this recipe your own!

 

Serving Suggestions

Ogbono soup is best served hot, alongside a starchy staple that’ll soak up all the delicious flavors. Here are some classic pairings:

*To serve, portion a generous amount of ogbono soup into bowls, accompanied by your chosen side.

What to Avoid

Not Frying the Ogbono

Skipping the frying step may lead to a grainy texture and duller flavor. Frying the ogbono brings out its natural oils, which help create a smooth, cohesive soup. This step is crucial, as it releases the rich aroma and enhances the flavor profile of the entire dish.

Adding Too Much Water

You can always add more water or stock, but it’s hard to make it thicker once it’s too runny. Adding too much liquid can dilute the soup’s taste, weakening the flavors you’ve built up. Keep an eye on consistency and add water gradually to reach your desired thickness without compromising on richness.

Overcooking the Leafy Greens

To maintain a fresh taste and vibrant color, add greens towards the end and cook briefly. Overcooking greens can cause them to lose their nutritional value and natural color, affecting both taste and appearance. A quick cook preserves the greens’ flavor, texture, and nutrients, adding a fresh finish to your soup.

How to Store and Reheat the Soup

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To refrigerate: Store in an airtight container and consume within 3–4 days.

To freeze: Place in freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for about a month.

To reheat: Thaw overnight in the fridge if frozen. Warm gently on the stove, adding a splash of water or stock to loosen it up if it’s too thick.

In Summary

When I finally sat down to eat, the soup was thick, flavorful, and comforting. The different meats, spices, and greens all came together perfectly.

I learned that making ogbono soup isn’t about following the recipe perfectly—it’s about tasting along the way and adjusting to make it your own.

So don’t stress too much about each step, just enjoy cooking it, and you’ll end up with a delicious meal that really hits the spot.