Ogbono Soup
Ingredients
- ½ cup ogbono (ground African wild mango seeds)
- 500g proteins of Choice (chicken, beef, or assorted meat)
- ¼ cup palm oil
- handful uziza leaves
- handful ugwu leaves
- 2 medium-sized smoked Titus (smoked mackerel)
- 2 medium-sized smoked hake fish / Panla
- 1 cup ponmo (cow skin) ((diced)
- 2 tablespoon crayfish (ground)
- 6 pieces yellow and Red Scotch bonnet peppers
- salt - to taste
- 1 teaspoon cameroon pepper
- seasoning cubes
Instructions
- Prepare your proteins by cutting them into bite-sized pieces. Wash thoroughly and set aside.500g proteins of Choice (chicken, beef, or assorted meat)
- Heat palm oil in a pot over medium heat.¼ cup palm oil
- Add the chopped peppers to the pot and sauté for another 3 minutes until fragrant.6 pieces yellow and Red Scotch bonnet peppers
- Stir in the ground crayfish and Cameroon pepper, then add the smoked fish (Titus and hake), protein of choice and ponmo. Allow them to simmer for about 5 minutes, allowing the flavors to meld together.2 medium-sized smoked Titus (smoked mackerel), 2 medium-sized smoked hake fish / Panla, 2 tablespoon crayfish (ground), 1 teaspoon cameroon pepper, 1 cup ponmo (cow skin) ((diced)
- Pour in about 4 cups of water and bring to a gentle boil.
- While the broth is boiling, mix the Ogbono with a little water to form a smooth paste.½ cup ogbono (ground African wild mango seeds)
- Once the broth is boiling, gradually pour in the Ogbono paste. Let it simmer for about 10-15 minutes until the Ogbono is fully cooked and the soup thickens.
- Finally, add the chopped uziza and ugwu leaves to the pot. Stir well and let it simmer for another 3-5 minutes until the leaves are wilted and incorporated into the soup. Adjust seasoning with salt and seasoning cubes if necessary.handful uziza leaves, handful ugwu leaves, salt - to taste, seasoning cubes
- Your delicious Ogbono soup is ready to be served hot with your choice of swallow (e.g., fufu, pounded yam, or eba). Enjoy!
Tried this recipe?Let us know how it was!