Learn how to make ogbono soup with this delicious, rich, and authentic Nigerian ogbono soup recipe. This step-by-step guide covers ingredients, tips, variations, nutrition, and expert advice for perfect results every time.
Introduction 🍲✨
Ogbono soup is one of Nigeria’s most beloved traditional dishes, celebrated for its unique draw texture, deep umami flavour, and comforting richness. If you’ve ever wondered how to make ogbono soup that is smooth, stretchy, flavour-packed, and absolutely irresistible, this detailed guide is exactly what you need.
Made from ground wild mango seeds (ogbono), this iconic Nigerian soup is popular across many ethnic groups and pairs beautifully with swallows like pounded yam, fufu, eba, and semovita. Mastering how to make ogbono soup properly ensures the soup cooks perfectly, with no lumps, and delivers that signature Nigerian taste.
In this comprehensive post, you’ll learn how to make ogbono soup step by step, understand ingredient roles, explore variations, and gain expert tips that guarantee success—whether you’re cooking for the first time or refining your technique.
Table of Contents
What is Ogbono Soup?🌿
Ogbono Soup is a traditional Nigerian soup made from ground ogbono seeds, also called wild African bush mango seeds (Irvingia gabonensis). When cooked, these seeds release a slimy consistency that gives the soup its signature “draw” texture, similar to okra soup.
Ogbono Soup is popular among many ethnic groups in Nigeria, including the Igbo, Yoruba, and Edo. It is often prepared with assorted meats, fish, stockfish, crayfish, and vegetables like ugu (pumpkin leaves) or spinach. It is usually eaten with swallows such as pounded yam, eba, fufu, or semovita.
This dish is not only filling but also highly nutritious, rich in proteins, healthy fats, and fiber, making it a wholesome meal for families.
Why You’ll Love This Recipe ❤️🔥
This ogbono soup recipe stands out because it is:
- Deeply authentic and traditional
- Rich, smooth, and perfectly drawy
- Easy to follow, even for beginners
- Customisable with different proteins and greens
- Ideal for everyday meals and special occasions
- Packed with flavour, nutrients, and cultural heritage
If you’re serious about learning how to make ogbono soup the right way, this recipe delivers consistent, restaurant-quality results.
Ingredients for Ogbono Soup (Serves 6)🥩
Below are the ingredients needed to cook delicious fried ogbono soup.
- 1 cup ground ogbono seeds: The star ingredient responsible for the soup’s signature draw and thickness.
- 1 kg assorted meats (goat meat, beef, or chicken). Some people prefer pomo, cow intestines and tripe (shaki): Provides depth, protein, and savoury complexity.
- Animal Protein Stock: Forms the soup’s liquid base.
- Stock Fish (washed and deboned): Adds intense umami and traditional aroma.
- Dried fish (washed and deboned): Enhances flavour and gives the soup character.
- 2 cooking spoons of palm oil: Adds colour, richness, and authentic Nigerian flavour.
- 2 tbsp ground crayfish: Boosts savoury taste and aroma.
- 2 seasoning cubes: Enhances overall flavour.
- 1 tbsp ground pepper (scotch bonnet or chilli pepper): Provides heat and balance.
- 1 bunch ugu (pumpkin leaves) or spinach (optional), or bitterleaf: Adds freshness and mild herbal bitterness.
- Salt to taste: Adjust Taste
- 6 cups meat stock (or water): Forms the soup’s liquid base: Forms the soup’s liquid base.
- Ogiri/iru (locust beans): (Ogiri in Igbo or Iru in Yoruba) is added to the soup for traditional flavour. Add to taste. (optional)
Equipment Needed🥘
- Large cooking pot
- Wooden spoon
- Blender or dry mill (for grinding ogbono seeds)
- Kitchen knife
- Chopping board
- Measuring spoons & cups
Step-by-Step Guide on How to Make Ogbono Soup📝
Step 1: Cook The Meat
- Wash assorted meat thoroughly
- Season with salt, seasoning cubes, and onions (optional)
- Cook until tender, and the stock is rich
- Set aside the meat and reserve the stock
Step 2: Prepare The Ogbono Mix
- Place ground ogbono in a bowl
- Mix with a little warm palm oil or stock
- Stir until smooth and lump-free
Step 3: Heat Palm Oil
- Heat palm oil on low heat
- Do not bleach the oil
- Add ground crayfish and stir gently
Step 4: Add Ogbono
- Gradually add the ogbono mixture
- Stir continuously to activate the draw
- Allow it to thicken slightly
Step 5: Build The Soup Base
- Add meat stock gradually
- Stir gently to maintain the draw
- Add cooked meats, stock fish, and dry fish
Step 6: Season And Spice
- Add blended pepper
- Add seasoning cubes and salt
- Simmer gently on low heat
Step 7: Add Vegetables
- Add uziza or bitterleaf
- Stir lightly
- Cook for 2–3 minutes
Step 8: Final Check
- Adjust seasoning
- Ensure smooth consistency
- Turn off the heat
This is the most reliable method for making ogbono soup with a perfect draw every time.
Tips for the Perfect Ogbono Soup💡
- Always cook ogbono on low heat
- Stir gently to preserve the draw
- Mix the ogbono separately before adding
- Avoid excess water
- Use quality palm oil
- Add vegetables last to preserve colour and nutrients
- Let the soup rest for 5 minutes before serving
These tips dramatically improve results when learning how to make ogbono soup at home.
Serving Suggestions 🍽️😋
Ogbono soup pairs excellently with:
- Pounded yam
- Eba (garri)
- Fufu
- Semovita
- Wheat swallow
Serve hot for the best texture and flavour.
Variations 🔄🌶️
You can adapt ogbono soup in many ways:
- Seafood ogbono soup
- Ogbono with okra
- Ogbono with spinach
- Vegetarian ogbono soup
- Light oil ogbono soup
Each variation still follows the same principles of how to make ogbono soup properly.
Ogbono Soup Recipe
Ogbono Soup
Ingredients
- 1 Cup ground ogbono
- 1.5 lb Animal Protein
- 1 Dry Fish
- stockfish (handy)
- 3 Cooking Spoon of Palm Oil
- Vegetable use any of your choice
- Stock
- 3 scotch bonnet
- Boiled and cleaned pomo
- 3 tbsp Crafish
- 1 tbs9 iru locust beans
- 3 spoons of crayfish
- Salt to taste
- 2 tbsp Cameroon pepper
- stock cubes
Instructions
Cooking Instruction
- Wash the animal protein, kpomo, and stockfish (okporoko). Season and cook until they are soft. Remove fish to avoid overcooking. Add blended crayfish, pepper, and okpeye.
- Pour a generous amount of palm oil into a separate cooking pot and add the ogbono seeds. Then, briskly stir the mixture using a wooden spoon or other preferred stirring utensil until the ogbono is completely melted and evenly combined with the palm oil. This step is crucial to prevent the ogbono from forming lumps when it is finally cooked.
- Chop the vegetables and set aside.
- Add melted ogbono to the prepared stock or pour the stock into the melted ogbono and allow it to boil to determine if the soup is thick enough. If it's not, you will have to melt extra ogbono.
- After 5 minutes, add enough water to the pot to cover the ingredients. Stir well to combine and bring the soup to a boil. Reduce the heat to low and let it simmer for about 15 minutes or until the ogbono seeds have thickened the soup.
- Once the soup has thickened, add the chopped vegetables, ground crayfish, dry pepper, and salt to taste. Stir well to combine and let it simmer for another 5 minutes or until the vegetables are cooked to your liking.
- Pour the soup into a cool bowl to preserve the freshness of the vegetable.
- Serve the ogbono soup hot with your choice of swallow (such as fufu or pounded yam) or rice.
Notes
Nutritional Information (Approximate Per Serving) 📊🍲
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 320 kcal | 16% |
| Protein | 22 g | 44% |
| Fat | 24 g | 31% |
| Fiber | 4 g | 14% |
| Iron | 4.5 mg | 25% |
| Vitamin A | 780 IU | 26% |
Health Benefits And Advice 🩺🌿
Ogbono soup offers several health benefits:
- Supports digestion due to dietary fibre
- Provides healthy fats for energy
- Rich in protein for muscle repair
- Contains antioxidants from palm oil and vegetables
- Supports immune function
Consume in moderation due to palm oil content, especially if managing cholesterol levels.
Note: The information provided in this blog post is for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making significant changes to your diet.
Frequently Asked Questions (FAQs)🙋🏽
Q1: Why is my Ogbono Soup not drawing?
👉A: It could be due to low-quality or old ogbono seeds. Always buy from a trusted market source.
Q2: Can I make the soup without vegetables?
👉A: Yes! Ogbono Soup can be made plain, without vegetables, and still taste amazing.
Q3: What’s the best swallow for the soup?
👉A: It pairs beautifully with pounded yam, but eba, fufu, and semovita are also popular.
Q4. Can I Cook Ogbono Soup Without Palm Oil?
👉 Palm oil is traditional, but alternatives reduce authenticity.
Q4. Which Vegetable Is Best For Ogbono Soup?
👉 Uziza leaves are traditional, but spinach works well.
Q5. How Do I Thicken Ogbono Soup?
👉 Add more ground ogbono gradually while stirring.
Q2. Can I Freeze Ogbono Soup?
👉 Yes, store in airtight containers for up to 3 months.
If you enjoyed reading this article, you might also like to check out the following Nigerian recipes.
Final Thought 💭❤️
Learning how to make ogbono soup is more than cooking—it’s preserving Nigerian culinary heritage. With the right technique, ingredients, and patience, you can enjoy a rich, drawy, and deeply satisfying soup every single time.
This guide ensures you confidently master how to make ogbono soup, whether for family meals, celebrations, or content creation for your kitchen.
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