NUMBER ONE whole sioko, also known as ogbono, is a dried seed of Irvingia gabonensis, the wild mango tree of West and Central Africa. Ground and then mixed into a little hot oil or stock, it thickens and binds Nigerian ogbono soup, served with fufu or pounded yam. 100 g bag.
What is sioko (ogbono)?
The seed of the wild mango tree's fruit (Irvingia gabonensis), dried whole. It goes by several names depending on the country: ogbono or agbono in Igbo, apon or oro in Yoruba (Nigeria), sioko or sioko kplè in Côte d'Ivoire, kaklou in some regions of Côte d'Ivoire, ndo'o or dika in Cameroon and Gabon, assrokouin in Benin. Once ground, the seed releases a mucilage that gives sauces a thick, smooth and slightly stringy texture, with no flour or starch needed.
How to use it?
Dry the seeds if they are damp (a light pass in a dry pan makes grinding easier), then grind them in a blender or mill and sift the resulting powder to remove any residue. Mix the powder into a little hot oil or stock, then stir it gradually into your sauce until you reach the desired stringy texture. Ogbono soup is made with meat, smoked fish, dried shrimp and green leaves, and served with fufu, pounded yam, gari or rice.
What to pair it with?
With TANTIE white gari or EXOTICA cassava fufu as a side, and the other thickeners in the okra, ogbono and sauce thickeners section. The ogbono soup guide gives the step-by-step recipe on the blog.
Product information
- Brand: NUMBER ONE (distributed by TAI YAT)
- Net weight: 100 g
- Ingredients: whole ogbono seeds (Irvingia gabonensis).
- Allergens: none of the 14 regulated allergens in the ingredient list; check the bag for any possible traces.
- Origin: West Africa
- Storage: in a cool, dry place, away from light and humidity.
