Fantastic Ogbono Soup

OGBONO SOUP
When Ogbono is cooked it has a mucilaginous (slimy) texture like cooked Okra and Jute leaves (Ewedu). This is a stew and not a soup in the real sense but we call it soup anyways!

The beauty of making Ogbono soup is that you can make it all your own. You can use fish in place of meat and you can also add or remove the extras like the periwinkles.





Each tribe has its own spin on this dish, but this one is predominantly the Yoruba version or better put, the version I grew up with. I need to mention that in the Yoruba speaking part of Nigeria, we often refer to this soup as Obe apon.

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So guys here is my easy but delicious Ogbono Soup. This soup makes a filling meal when served with fresh Garri (Eba), pounded yam, Fufu or any other solid food. 



Ogbono Soup
Ogbono soup is a delectable Nigerian concoction soup and it's super easy to prepare. It's a thick and hearty stew made with Ogbono seeds (wild mango seeds).


Ingredients
1 Cup blended Ogbono or wild mango seed
4 Cups stock Beef or Chicken
Meat Tripe, cow skin or Fish of choice
1 Cup Stock Fish
Salt to taste
2 stock cubes
1/2 Tbsp Red Chili flakes or Cayenne pepper
1 Tbsp Crayfish ground
Ugwu Kale or Collard Greens
3/4 Cup Periwinkle
1/3 Cup Palm Oil


Instructions
Cut the beef rinse and throw into a pot. season with Salt, bullion powder (or stock cubes). Add the diced Onions and the red chili flakes, Leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be.
Once the meat is almost done, add the stockfish and cook for 5 minutes or till soft.
Blend the Ogbono seeds and add it to the boiling meat: Be sure you have enough stock in the pot. You need about four cups of stock to start with. Stir very well until the Ogbono is well dissolved in the stock
Stir in the periwinkles, crayfish, and Palm Oil and leave to cook for another 5 minutes.
Now turn down the heat then add your leafy greens. Leave to simmer for another 2 to 3 minutes.
Serve with your favorite swallow.

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