OGBONO SOUP



This delicacy is popular in the southern part of Nigeria although in recent times it has spread to the west and other parts of the country.

This recipe, is used in Nigeria and other West African countries as the soup thickener. Ogbono is the seed/kernels of the wild (bush) mango tree (Irvingia gabonensis or Irvingia wombolu). Packaged ogbono or apon (whole or crushed) is available in African import grocery stores outside of Africa.

Ogbono is also preferred by mothers for weaning young children.

INGREDIENTS
- 1/2 (half) cup ogbono
- 1 small bunch ugu(pumpkin) leaves
- 2 teaspoonful dry pepper
- 1 cooking spoonful ground crayfish
- 1 large onion
- 1 large smoked fish
- 1 medium stockfish
- 1kg beef
- 500g kponmo
- 2 cooking spoonful palm oil
- Salt
- 2 cubed seasoning



What you do
Grind the ogbono seed (using a dry mill) until it becomes a paste.

Wash and chop the ugu into thin strips and add some chopped onion.

Wash and de bone the smoked fish. Boil the stockfish until tender.

Wash the beef and kponmo and cut into bite size, add salt, dry pepper, chopped onion and cubed seasoning. Cook until it is tender.

Heat up the palm oil, add the ground ogbono, stir until the ogbono is completely dissolved in the oil without lumps and forming a smooth thick paste. add a cup of water, stir and add the smoked fish, beef, kponmo, stockfish (with their stock).Stir and allow to cook for 10 minutes, then add the ground crayfish, cubed seasoning and salt.

Finally add the Ugu leaves with chopped onion, stir cook for 3 minutes.
Serve hot with amala, Eba or semovita.

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