Ogbono Soup — Print Recipe — The Culinary Codex

A thick, viscous, and deeply savory soup made from ground wild mango seeds, creating a unique draw-like texture beloved across Nigeria.

Ingredients

1 Season and boil assorted beef until tender. Reserve the stock.
2 Heat palm oil in a pot over low heat. Add ground ogbono seeds and stir continuously for 5 minutes until dissolved.
3 Gradually add meat stock while stirring to prevent lumps.
4 Add chopped onion, scotch bonnet peppers, crayfish, and bouillon cubes. Simmer for 15 minutes.
5 Add cooked meat and stockfish. Cook for 10 minutes.
6 Stir in chopped spinach, cook 5 minutes until wilted. Serve hot with fufu or pounded yam.

Did You Know?

The "draw" (stretchy, mucilaginous texture) of ogbono soup is considered a sign of quality — the more it draws, the better the cook.