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Ogbono Soup

A rich, drawing Nigerian soup thickened with ground ogbono (wild mango) seeds, simmered with beef, dried fish, crayfish and palm oil, and finished with shredded pumpkin leaves. Eaten with pounded yam, eba or fufu.

SnacksMains25g+ protein
70 min15 prep · 55 cookMedium431 kcalper serving
Ogbono Soup

Instructions

  1. Rinse 120 g of stewing beef and put it in a medium pot with 40 g of chopped onion, 1 crumbled stock cube and a pinch of salt. Cover and let it steam over medium heat for 5 minutes in its own juices, then add just enough water to barely cover and simmer, lid on, for 30-35 minutes until the meat is tender and you have a well-flavoured stock.
  2. While the beef cooks, soak 25 g of dried fish in hot water for 10 minutes, then rinse it well and pick out the bones and any tough skin.
  3. Add the flaked dried fish to the pot along with 350 ml of water, bring back to a gentle boil and simmer 10 minutes so the fish releases its flavour into the stock. Keep it at a steady simmer.

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Per serving

431kcal
37gprotein
20gcarbs
24gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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