Ogbono Soup is a nigerian dish made from Ogbono which some may refer to as wild or bush mango seeds. This can be cooked with any meat of your choice and served with any swallow (Eba, Pounded Yam, Tuwon Shinkafa E.T.C) of your choice. Here’a my recipe and I hope you enjoy it.
Assorted Meat (kpomo meaning cow skin and oxtail meaning cow tail)
Salt (to your taste)
Handful Spinach finely chopped (optional)
Knorr Cubes (to your taste)
1/2 Teaspoon Thyme
1/2 Teasponn Black Pepper
1-2 Cooking Spoons Palm Oil
1 Packet Dried Fish (optional and any dried fish of your choice, I used stock fish but there’s catfish, tilapia e.t.c)
Ground or Fresh Ogbono (whichever you can get)
1/2 Teaspoon Potash
Chilli ( Scotch Bonnet, optional. I used about 3 so up to you)
Wash the meat thoroughly with lime or lemon, place in a pan, add salt, knorr cubes, chilli, black pepper and thyme. Bring to boil (if you’re using the same meat as me you need to cook it for at least 3 hours on low heat and keep adding water as you go. If you’re just using normal beef or soft chicken you don’t need to cook it for this long). Once the meat is cooked, drain it and set aside. In a clean pan or the same one, add the pan oil and onions, once the onions have softened, take it off the heat then add the ogbono and mash it with the back of the spoon. Slowly add the stock from the meat and you’ll notice it will start to thicken. Add the potash and you’ll notice the soup with start to draw. I usually add the dried fish to boiling hot water and leave it for about 10 minutes then drain. So after that you can add to the soup. Add the meat and stir, let it simmer for about 5 minutes. Finally add the spinach and let it simmer again for 5mins. Then Voilà!!! Your soup is ready, serve with any swallow of your choice like I have mentioned in the beginning of the post. Bon Appétit!!!!