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Ogbono Soup

Also known as Ogbono Soup (Wild Mango Seed Draw Soup)

Ogbono Soup — known in some areas as Draw Soup — is made from ground ogbono seeds (the kernel of the African wild mango, Irvingia gabonensis) which produce a remarkably thick, viscous, mucilaginous soup when cooked in palm oil. The distinctive draw or slimy texture of Ogbono Soup is one of the most beloved in Nigerian cuisine, making it one of the best companions for all Nigerian swallows.

Ogbono Soup, Nigerian cooking

Ingredients

  • 2 big cups of ground ogbono seeds
  • Half a medium-sized chicken, cut into pieces
  • 2 big handfuls of assorted meat (beef, shaki, ponmo)
  • 1 big handful of stockfish (okporoko), soaked
  • 1 big handful of smoked fish, soaked and deboned
  • 3 cooking spoons of palm oil
  • 3 big handfuls of ground crayfish
  • 3 to 4 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 2 big handfuls of fresh ugwu (pumpkin leaves) or spinach — optional
  • Stock from cooking meat, as needed

Method

  1. 01

    Cooking the Meat. Season all meat with salt, 1 seasoning cube, sliced onion and a little thyme. Cook in enough water to cover for 25 to 30 minutes until tender. Remove meat and set aside, reserving the stock.

  2. 02

    Frying the Ogbono. Heat 3 cooking spoons of palm oil in a wide pot over medium heat. Once the oil is hot, add the ground ogbono directly to the oil. Stir immediately and continuously — the ogbono will begin to dissolve into the palm oil within seconds and the mixture will become very thick and sticky. Fry the ogbono in the oil, stirring constantly, for 3 to 4 minutes. This frying step is the foundation of the soup's flavour.

  3. 03

    Adding Stock. Add the reserved meat stock to the fried ogbono gradually, one ladle at a time, stirring after each addition. The ogbono will thicken the soup as you add the stock. Add enough stock to achieve a thick, draw-soup consistency — not too thin, not too stiff. Bring to a simmer.

  4. 04

    Adding Protein and Seasoning. Add all the cooked meat, stockfish and smoked fish. Add ground crayfish, blended Atarodo, remaining seasoning cubes and salt. Stir well. Cover and simmer on medium-low heat for 20 minutes, stirring every 5 minutes to prevent the ogbono from sticking to the pot bottom.

  5. 05

    Adding Vegetables. If using ugwu or spinach, add in the last 5 minutes of cooking. Stir through. Taste and adjust all seasonings. The soup should be thick, dark, richly flavoured and have the characteristic draw-string texture when tested with a spoon.

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