📝 About This Recipe
Hailing from the heart of Nigeria, Ogbono soup is a luxurious, 'draw' soup crafted from the ground seeds of wild African mangoes. This dish is a symphony of deep, smoky flavors and rich textures, featuring a medley of succulent meats and dried fish bathed in a vibrant palm oil broth. It is beloved for its unique slippery consistency and the incredible depth of flavor that only traditional West African spices can provide.
🥗 Ingredients
The Protein Base
- 500 grams Beef chuck or Goat meat (cut into bite-sized cubes)
- 250 grams Shaki (Cow Tripe) (cleaned and pre-boiled until tender)
- 2 pieces Dry Fish (Stockfish Ear or Fillet) (soaked in hot water and deboned)
- 1 large Smoked Catfish (cleaned and broken into chunks)
The Soup Base
- 3/4 cup Ogbono Seeds (finely ground)
- 3 tablespoons Red Palm Oil (authentic West African variety)
- 4 cups Beef Stock (reserved from boiling the meats)
- 3 tablespoons Crayfish (ground into a fine powder)
Seasoning and Aromatics
- 1 medium Onion (half diced for boiling meat, half left whole)
- 2 Bouillon Cubes (Maggi or Knorr preferred)
- 2-3 Scotch Bonnet Peppers (blended or finely minced)
- 1 teaspoon Salt (to taste)
Vegetables
- 1 bunch Ugwu (Fluted Pumpkin leaves) or Spinach (finely shredded)
- 1 tablespoon Bitter Leaf (washed thoroughly to remove excess bitterness; optional)
👨🍳 Instructions
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1
In a large pot, combine the beef, goat meat, and cleaned shaki. Add the diced onions, one bouillon cube, and a pinch of salt. Add just enough water to cover the meat and simmer over medium heat for 25-30 minutes until tender.
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2
While the meat is cooking, place the ground Ogbono in a small bowl. Add the palm oil to the Ogbono and use a spoon to dissolve the powder into the oil until it forms a smooth, lump-free paste.
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3
Once the meat is tender, remove the meat from the pot and set aside. Measure the remaining stock; you should have about 3-4 cups. If less, add a little water.
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4
Bring the stock back to a gentle simmer over low heat. Carefully pour the Ogbono-oil mixture into the simmering stock.
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5
Using a whisk or a wooden spoon, stir continuously in a circular motion. You will notice the soup begin to thicken and develop its signature 'draw' or elasticity.
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6
Add the pre-soaked stockfish and smoked catfish to the pot. These need time to soften further and release their smoky essence into the broth.
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7
Cover the pot partially and let the soup simmer on very low heat for 15-20 minutes. Stir every 5 minutes to prevent the Ogbono from burning at the bottom.
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8
Add the blended scotch bonnet peppers, the ground crayfish, and the second bouillon cube. Stir well to incorporate the spices.
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9
Return the cooked beef, goat meat, and shaki to the pot. Stir gently so the proteins are fully coated in the thick sauce.
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10
Taste the soup. Adjust the salt and pepper levels according to your preference. If the soup is too thick, add a splash of warm water to reach your desired consistency.
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11
Add the washed bitter leaves (if using) and simmer for 2 minutes. Then, add the shredded Ugwu or spinach.
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12
Turn off the heat immediately after adding the green vegetables. The residual heat will wilt them perfectly while keeping them vibrant and nutritious.
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13
Give the soup one final, thorough stir and let it sit for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Never cover the pot fully once the Ogbono is added, as this can cause the soup to lose its 'draw' (elasticity). Always dissolve the ground Ogbono in palm oil before adding it to the stock to prevent stubborn lumps. Ensure your Ogbono seeds are fresh; old seeds lose their ability to thicken and can have a soapy taste. If you prefer a 'crunchier' texture, add the crayfish toward the end of the cooking process. For the most authentic flavor, use a mix of different smoked fish and stockfish types.
🍽️ Serving Suggestions
Serve hot with Pounded Yam for the ultimate traditional experience. Pair with Eba (Garri) for a slightly sour contrast that cuts through the richness of the oil. Enjoy with Fufu or Amala for a hearty, filling lunch. Serve alongside a chilled glass of palm wine or a cold malt drink. A side of fried plantains can add a lovely sweetness to the spicy profile.