In brief
- Ogbono soup: thick Nigerian stew thickened with ground ogbono seeds and palm oil
- Origin: Nigeria, West Africa (popularised by the Igbo people)
- Essential ingredients: ground ogbono seeds, red palm oil, meat or smoked fish, dried shrimp
- Slow-simmered dish, served with a pounded starch such as fufu or eba
Origins and cultural history of ogbono soup
Ogbono soup takes its name from ogbono seeds, the dried and ground seed of Irvingia gabonensis, a tree known as the wild mango, found in West and Central Africa. The word ogbono comes from the Igbo language, where it evokes the stretchy, sticky texture of the soup once prepared. It is largely through Igbo trading networks that this name became widespread across Nigeria, while the same seed carries other names depending on the region: oro or apon in the Yoruba language, ogwi in the Bini language, uyo in the Efik language.
This slow-simmered dish remains today a family meal passed down from generation to generation, prepared according to variations specific to each household, with meat, smoked fish or dried shrimp depending on means and habits.
What are the essential ingredients of ogbono soup
Making ogbono soup relies on a handful of ingredients found in African grocery stores, some dried and easy to keep, others fresh and best chosen locally.
- Ground ogbono seeds
- Red palm oil
- Beef
- Smoked fish and dried shrimp
- Green leaves (spinach or ugu leaves)
- Chilli and stock cube
What to know about ogbono soup
Ogbono soup is a thick Nigerian stew made with ground ogbono seeds, the dried seed of the wild mango, and red palm oil. It simmers with beef, smoked fish and dried shrimp, green leaves such as spinach or ugu leaves, chili and a bouillon cube. Its stringy texture, which stretches as you lift it with a spoon, sets it apart from other soups, and it is served with a pounded dough such as fufu or eba.
Frequently asked questions about ogbono soup
Why is ogbono soup stretchy?
The ground seeds release a mucilage that gives the soup its characteristic texture, stretching when lifted with a spoon. This family of thickened soups, which also includes okra-based preparations, is called a draw soup in West Africa.
How do you avoid lumps when making ogbono soup?
First mix the ground seeds with a little warm palm oil to form a smooth paste, then pour in the hot stock little by little, stirring constantly. Adding the liquid too fast, or all at once, encourages lumps to form.
Where can I find the ingredients for ogbono soup in France?
NKOSI sells ground ogbono seeds, red palm oil, smoked fish, dried shrimp powder and hot chilli powder, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
