Ogbono soup is a delicious dish that’s distinctly black in nature because of its Ogbono seed (or African bush mango seed) content. Some people prefer it to okra soup, especially kids who are usually introduced to it first before other soups.

Serves – 8 people

1kg of Assorted Meat (Beef, Cow Foot, Shaki (Tripe), Kpomo)

1 cup of Pumpkin leaves (Ugu) or Bitterleaf (chopped)

1 cup of Ogbono (ground)

300g of Dried fish

300g of Stock fish

1 cup of Crayfish (ground)

1 cup of Periwinkle

4-6 Scotch Bonnet Peppers (Atarodo) to taste (chopped)

Seasoning cubes

1/2 cup of Mamador Virgin Palm oil

1 large onion (diced)

Salt to taste

Step 1

Wash, season and cook the assorted meat.

Step 2

When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.

Step 3

In a different pot, boil your periwinkle with salt for 15 minutes and set aside.

Step 4

Heat up Mamador Virgin palm oil in a clean dry pot until hot.Add in the grounded ogbono. Mix the ogbono in the oil until it is well incorporated.

Step 5

Put on low heat, add meat stock, and leave to boil for a minute. You will notice it getting thicker and getting slimy which means it has started to draw.

Step 6

Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish, dried fish (optional) and salt to taste.

Step 7

Mix well and leave to simmer for about 10 minutes (Do not cover the pot. If the soup is too thick add a little more water/stock).

Step 8

Add the chopped pumpkin leaves or bitter leaf and stir. Simmer for 2 minutes and add salt if necessary.

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