Sioko, better known internationally as ogbono, is the dried and then ground seed of Irvingia gabonensis, a tree from West and Central Africa also called the wild mango tree. Its powder thickens traditional sauces and soups, giving them a binding texture similar to that of okra. 100 g bag.
What is sioko (ogbono)?
The same seed has different names depending on the country and language. In Côte d'Ivoire, in the west-central part of the country, it is called sioko or siôkô, also kplé or kakrou: it is the base of the traditional siôkô sauce. In Nigeria, it is ogbono or agbono in Igbo, apon in Yoruba. In Cameroon, it is called andok or ando'o among the Ewondo and Boulou, ndoka among the Bassa. In Benin and Togo, the same seed is used to prepare assrokouin sauce. In French, it is also known as dika, odika or wild mango. Raw, the kernel has a mild, slightly sweet taste; dried and then ground, it releases a mucilage that makes sauces stringy and smooth, with a mild, earthy flavour.
How to use it?
For ogbono soup, first mix the powder into a little hot oil or stock, to avoid lumps, before adding it to the pot with meat, smoked fish or dried shrimp. Add it gradually, stirring, until you reach the desired binding texture. It is then used to coat fufu, pounded yam or gari.
What to pair it with?
NUMBER ONE whole ogbono is a good choice if you prefer to grind the seed yourself when cooking. Okra, another sauce thickener, is in the okra, ogbono and sauce thickeners section. To serve the soup, EXOTICA cassava fufu is the traditional starchy side. The blog details the recipe for Nigerian ogbono soup.
Product information
- Brand: NUMBER ONE (distributed by Tai Yat)
- Contents: 100 g
- Ingredients: dried and ground Irvingia gabonensis seeds (sioko, ogbono)
- Allergens: none of the 14 regulated allergens (Irvingia gabonensis is not a regulated tree nut); check the bag for any possible traces
- Origin: West and Central Africa (exact country to be confirmed on the bag received)
- Storage: in a dry place, away from light and heat, bag well resealed
