Ogbono Soup – Boiling Method


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Ogbono - Ogbonon - soup - spon - yoruba - igbo - ibo - food - easy - best - recipe - boiling - frying - drawing

Ogbono Soup with Yellow Garri

This is a recipe I have had several requests for. Ogbono (Wild Mango seed) soup is typically prepared using the frying method, you can chekout our traditional ogbono soup recipe here and the video recipe here. The reason for the popularity of the frying method according to mother is that it makes the soup easier to approach, you see, there is actaully tendency for ogbono soup to get lumpy if not properly prepared. The lumps will typically not arise with the frying method since the ogbono is “dissolved” before water is added.

This is also a great recipe for oil-Free Ogbono soup, simply omit the oil .

To combat potential lumps in the boiling method, I figure out a nifty trick. Use a whisk to combine the mixed ogbono and meat broth; a whisk makes the job a thousand times easier.

Ogbono Soup - Boiling Method

Prep time: 

Cook time: 

Total time: 

Serves: 6

I personally like my ogbono soup a little on the lighter side, if you prefer thick ogbono, reduce the cooking broth.
Ingredients
  • 4 ponmo pieces
  • 4 beef pieces
  • Medium smoked fish
  • ⅓ cup small or ground crayfish
  • ⅓ cup ground ogbono
  • 2 cubes maggi
  • salt - to taste
  • 1 Tablespoon ground pepper
  • 1 cooking spoon palm oil
  • Handful chopped vegetable of choice
Directions
  1. Combine ponmo,beef and smoked fish in a pot. Add 3 cups of water, 1 cube maggi and salt to taste. Cook on medium-high heat for 25-30 minutes or until meat is cooked through.
  2. Combine dried ogbono with 2 cooking spoon of the meat broth (from step 1). Whisk until completely smooth
  3. Ogbono- Seed - soup
  4. Add all left over ingredients including the ogbono into the meat broth. Stir well to combine using the whisk
  5. Simmer for another 5 minutes
  6. Serve with your choice of swallow
  7. Ogbono - Ogbonon - soup - spon - yoruba - igbo - ibo - food - easy - best - recipe - boiling - frying - drawing
Note: For oil free ogbono, follow the exact same process; simply omit the palm oil. Soup will look as pictured after step 6.
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By |May 1st, 2015|10 Comments

10 Comments

  1. Abiola June 15, 2015 at 1:19 pm - Reply

    Thanks for the recipe, it makes me really wanna give it a try. What’s step 7?

    • 9jafoodie
      9jafoodie June 15, 2015 at 9:15 pm - Reply

      There is no step 7, it’s just the placement of the pictures.

  2. Uneku May 25, 2015 at 9:57 pm - Reply

    Your recipe and description makes it look so easy. Thanks for giving me the motivation to try it.

    • 9jafoodie
      9jafoodie May 27, 2015 at 10:07 am - Reply

      Thanks for the feedback Uneku.
      ps. Your blog looks beautiful.

  3. Blessing May 15, 2015 at 3:50 pm - Reply

    Just tried it. Sister loved it. I prefer this to the frying method. Oil free is the way forward. Thanks Aunty Ronke (smiles….i couldn’t resist).

    • 9jafoodie
      9jafoodie May 15, 2015 at 9:55 pm - Reply

      Hahaha… thanks for the feedback blessing.

  4. Bukky May 13, 2015 at 10:20 am - Reply

    Yum yum,thanks for this post,but it’s difficult for the lump to dissolve when you add it to the broth on hob

    • 9jafoodie
      9jafoodie May 14, 2015 at 9:27 pm - Reply

      right! This is why this method is very uncommon. I will suggest you use a whisk just like I suggested above, it makes the job a lot easier.

  5. ChiO May 1, 2015 at 9:05 am - Reply

    The garri is everything Nne. It is smooth and attractive, like a beautiful nubile bride πŸ™‚ well done. Please do a post/video showing how to roll “swallow” to perfection.

    • 9jafoodie
      9jafoodie May 11, 2015 at 6:14 am - Reply

      Lol “nubile bride”. The garri is a trade secret. I’ll divulge when the time is right πŸ˜‰

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