Ogbono is botanically called Irvingia gabonensis, a species of African trees that bear edible mango-like fruits. The fruits are very rich in fat and protein. When ground, ogbono is prepared as soup with other condiments and eaten with fufu or pounded yam. It is a typical African dish made with ground ogbono seeds but with variation depending on the locality. The ground ogbono serves as a thickener, and give the soup a good appearance. Ogbono soup is usually cooked combined with okra and pumpkin leaves, which makes the soup very appetising. Ogbono soup with okra is often served with pounded yam, fufu or eba.
Ingredients:
- Ogbono
- Assorted meat and fish
- Stock fish and dry fish
- Onions
- Redoil
- Chilli pepper
- Maggi
- Salt
- Crayfish (ground)
- Green leaves (preferable pumpkin leaves)
- Okro (thinly cut)
Instructions:
- Grind the ogbono (set aside)
- Thinly cut okro (set aside)
- Boil the assorted meat and fish with onions
- Shred the pumpkin leaves (set aside)
- Add redoil in a pot and allow to slightly heat up
- Add salt and the grinded ogbono
- Stir and dissolve the ogbono properly in the oil
- Once dissolved, add the boiling meat , fish and stock fish
- Add the ground crayfish and chilli pepper (Cover pot)
- Ensure the soup draws when stirring
- Add the cut okro and shredded vegetable and simmer for 3 mins
- Bring down from fire and serve with fufu, eba or pounded yam.
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