Ogbono Soup Recipe

Ogbono Soup Recipe

From: Nigeria

By: Joy Madukwe

Ogbono soup, also known as "draw soup," is a popular and traditional Nigerian dish made with ground ogbono seeds, which are native to West Africa. The ogbono seeds are ground into a fine powder and mixed with other ingredients such as vegetables, protein (such as beef, chicken, or fish), and spices to create a thick, rich, and flavorful soup.

In Nigeria, this is the first soup fed to babies who have just stopped breastfeeding. It reminds Nigerians of home and comfort. Aside from it's delicious flavor, this meal provides a power house of nutrients, especially from the ogbono seeds.

Joy says that if you cannot find the recommended pumpkin leaves, try shredded spinach or collared greens instead! 

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  • Prep Time

    Less than 1 hour

  • Cook Time

    Less than 1 hour

  • Serves

    10+

  • Meal Type

    Soup

  • Dietary Stuff

    Contains Fish

  • Difficulty

    Advanced - Get Ready for a Culinary Adventure!

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How to Prepare Ogbono Soup

Ingredients:

1 lb beef
2 cups ogbono seeds
1 big stock fish head
1 medium-sized dry catfish
½ cup ground crayfish
1 bunch pumpkin leaf
1 cup palm oil
Salt and pepper to taste

Instructions:

Grind ogbono seeds in a dry mill, blender, or coffee grinder.

Wash, season, and cook the meats, dry fish, and stock fish with onions, stock cubes, salt and pepper to taste. Cook until meat is tender.

Slice vegetables, grind the pepper, and set aside.

Heat palm oil in clean dry pot until hot.

Add ground ogbono and turn off heat. Dissolve ogbono by pressing with back of spoon and constantly stirring.

Put back on low heat. Add water or meat stock and let boil for 10 minutes.

Add the boiled dry fish, meat and ground crayfish. Add salt and pepper to taste.

Mix well, cover, and let soup simmer for about 10 minutes. Watch closely and stir often to keep the soup from burning on the bottom.

Add the spinach or pumpkin leaves and stir.
Simmer for 1-2 minutes. Turn off heat.
Serve and enjoy!

How to Serve Ogbono Soup

Serve the Ogbono soup with any solid food, such as fresh garri (Eba), Semo, pounded yam or Fufu.

Tips for Making this Ogbono Soup Recipe

Ogbono soup thickens as it sits, so if you don’t want to eat it immediately, you can add a little extra stock or water.
Ideally, pumpkin leaves are stirred in the final stage of the cooking process, but you can use any other leafy greens, but I will recommend a strong leafy green alternative like shredded spinach, Kale, or Collard greens.
Palm oil is a crucial component of this soup, and you have the option of using more or less of it.

What is Ogbono Soup Called in English?

Ogbono soup is also known as "draw soup" or "thick soup" in English.

It is a popular West African dish made with ground ogbono seeds, which have a slippery or gummy texture when cooked. The soup is typically made with meats, vegetables, and spices, and it is often served with pounded yams, fufu, or rice.

What is Ogbono Soup?

Ogbono soup is a type of West African soup made with ground ogbono seeds, which have a slippery or gummy texture when cooked.

The soup is typically made with a variety of meats, such as beef, lamb, or chicken, as well as vegetables and spices. It is often served with pounded yams, fufu, or rice, and it is known for its thick, rich consistency.

Why Does my Ogbono Soup Taste Bitter?

Your ogbono soup may taste bitter for a few reasons.

It could be due to the ogbono seeds themselves. If the seeds are old or have gone bad, they may have a bitter taste.

It could be due to the cooking process. If the ogbono seeds are overcooked or burnt, they may become bitter.

It could be due to the other ingredients in the soup. Some ingredients, like certain types of meats or vegetables, can contribute a bitter taste to the soup.

If you think the bitterness is due to the ogbono seeds themselves, you may want to try using fresher seeds. If you think the bitterness is due to the cooking process or other ingredients, you may want to try adjusting the recipe or the cooking time to see if that helps.

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