Nov 18 2007
Ogbono Soup: This delicacy is popular in the southern part of Nigeria. I believe Ogbono is the seed of the bush mango, or wild mango tree (Irvingia gabonensis or Irvingia wombolu), which is native to the tropical Atlantic coast region of Africa like Nigeria, Cameroon and Gabon. Other names of Ogbono include Etima, Odika, or Dika. The seeds are harvested from the plant then they are dried. Finally, the dried seeds are then blended with a food processor so that its has a powdery texture.
Ingredients: Here is what you need:
- Ogbono (Half Cup)
- Cooking Oil (Palm or Vegetable Oil) (One Cup)
- Meat or Fish (1 – 2 lbs)
- Tomato (Optional) (2 – 4 diced)
- Onion (1 bulb diced)
- Vegetable leaves (Spinach, Collard Green, Bitterleaf, Ugwu) (2 cups chopped)
- Seasoning Cubes
- Crayfish (Optional)
- Curry (to taste, optional)
- Pepper (to taste)
- Salt (to taste)
- Heat oil in pot until it get to a mid-point between hot and very hot. Take the pot off the stove top and immediately add the Ogbono. (If the oil is very hot, it will burn the Ogbono. To avoid this, just hot oil should be okay).
- In another pot cook your meat or fish in boiling water with salt, onion, curry and seasoning cube. Let boil till meat/fish is almost cooked. Then add your other ingredients: crayfish, diced tomatoes, vegetable leaves, pepper and let cook for about 3-5 minutes.
- The tomatoes and vegetable leaves should not cook for long otherwise they would loose their nutritional values. That is why they are added later.
- Add the Ogbono, mix and then reduce the heat. Let simmer for about 5 minutes.
Thats it. Serve with fufu (yam, cocoyam, plantain, cassava), eba (cassava), iyan (pounded yam), boiled yam or boiled potatoes.