Ogbono soup is one of the quickest Nigerian dishes to prepare. Heat some palm oil in a saucepan, then dissolve the ground ogbono seeds. Season the water in a large pot to cook chopped peppers, freshwater shrimp, and cooked meat or fish. Mix these ingredients with the ogbono and let them simmer until you get a thick and creamy soup. Chop some spinach or vernonia leaves and add them to the ogbono soup just before serving it with fufu (cassava polenta) or yam polenta.
Ingrediants
- 115 g ground ogbono (African mango seeds)
- 1 cup (240 ml) of palm oil
- 8 1/2 cups (2 liters) of water
- 2 teaspoons (10 g) of salt
- 4 bouillon cubes
- 1 1/2 teaspoons (3 g) of dried ground red pepper
- 5 tablespoons (40 g) of ground freshwater shrimp
- 230-450 g of cooked meat or fish
- 225 g of spinach or finely chopped vernonia leaves
Doses for 10-12 servings
Steps
Part 1 of 3: Making the Soup
Step 1. Heat the palm oil for 3 to 5 minutes
Pour 1 cup (240 ml) of palm oil into a small saucepan. Set the heat to low and let it heat up, but avoid boiling it. Turn off the heat as soon as it starts to glow.
Step 2. Incorporate and dissolve the ground ogbono
Measure 115 g of ground ogbono and pour it into hot palm oil. Break up the lumps with a spoon and mix the mixture until you get a homogeneous result. Set it aside.
Step 3. Mix the water and seasonings
Place a large saucepan on the stove and pour 8 1/2 cups (2 liters) of water into it. Incorporate 2 teaspoons (10 g) of salt, 4 stock cubes, 1 1/2 teaspoons (3 g) of ground dried red pepper and 5 tablespoons (40 g) of ground freshwater shrimp.
Step 4. Cut and stir in the cooked meat or fish
Take 230-450g of cooked meat or fish and remove all visible fat. Cut them into 5-8 cm pieces. Incorporate them into the already seasoned water.
Try using smoked red shrimp, shredded beef or steak, smoked fish, or goat meat
Part 2 of 3: Cook the Soup
Step 1. Heat the liquid until it begins to simmer
Adjust the heat to medium-high and heat the liquid until it begins to simmer slightly on the sides of the pot. Stir it as it heats to melt the stock cubes and seasonings.
Step 2. Add the ogbono and oil mixture, then simmer the soup for 10 to 15 minutes
Gradually pour in the ogbono and oil mixture until it is mixed with the seasoned water and meat (or fish). Simmer the soup and stir it occasionally during cooking. Do not put the lid on the pot, so that the liquid evaporates.
- It may be necessary to lower the heat to a moderate temperature if the soup starts to boil.
- The soup will begin to thicken and shrink as it cooks.
Step 3. Stir in the spinach and turn off the heat
Once you have the desired density, add 225 g of spinach or chopped vernonia leaves. The spinach should wilt and soften slightly.
Step 4. Serve the ogbono soup
Pour the soup into the bowls and make sure there are pieces of meat or fish in each of them. Serve it with mashed yam, fufu or garri.
Store leftovers in an airtight container in the fridge for 3 to 4 days
Part 3 of 3: Try Variants
Step 1. Add diced okra
Many people prefer to include okra in ogbono soup. Take 200 g of okra, wash it, cut it on the ends and finely chop it. Pour the cubes into the soup when adding the spinach. Avoid overcooking the okra, otherwise it will lose its intense color and become soggy.
Step 2. Include the soumbala
Incorporate ½ cup (230g) of soumbala after adding the meat or fish. This ingredient gives an intense umami taste to the soup. Since soumbala is extracted from legumes, it is also a good source of protein.
Buy soumbala online or at a store that sells exotic products
Step 3. Use ground egusi
If you like egusi soup and don't know whether to prepare this dish or ogbono soup, include 115 g of ground egusi. This ingredient is obtained by grinding dried melon seeds. It is excellent for enriching the soup with proteins and fats, not to mention that it adds flavor to it even more. Heat the ground egusi in palm oil along with the ground ogbono until both dissolve.
Look for egusi at an exotic store or on the internet
Step 4. Add onions and chillies
Dice an onion and toss in palm oil to add flavor to the ogbono soup and spice it up. Stir in and cook the onions for about 5 minutes before adding the ground ogbono. Dice 1 or 2 Caribbean red chillies and incorporate them into the soup when adding the meat.
