One of my Grandma’s favourite soups is Ogbono. She calls it “obe straight” meaning “straight soup”. Err; I think this has to do with its smooth and slimy texture which passes through your throat, right to your stomach with no obstruction. That my Grandma is one funny woman!
Ogbono or Apon is a popular draw soup in Nigeria. It is common amongst the Igbos and Yorubas. The Ogbono seed which is known as African Bush Mango seed contains about 18 Amino acids, vitamins and minerals such as calcium, iron, potassium and fibre.
The seeds are dried, grounded and used to make soup. Ogbono is ideal for people who are diabetic and have high cholesterol. Its fibre properties also aid bowel movement. Ogbono soup can be eaten alone or with any swallow of your choice.
Today, we’d be learning how to prepare this soup, so let’s begin!
Ingredients (Serves 4 people)
- Grounded Ogbono seeds- 4 table spoonful.
- Grounded crayfish- 3 table spoonful (or more, it’s never too much).
- Palm oil- 15cl.
- Dried pepper- 2 table spoonful (pepper them things LOL, because of its slimy texture *winks*)
- Shredded Pumpkin leaves- (this is optional, but it gives your soup more colour).
- Meat, kpomo, shaki- 1kg (or any animal of your choice)
- Salt to taste.
- Seasoning- 2 cubes.
How to prepare
- Wash, season and boil the meats till tender. Set aside.
- Heat the palm oil in a frying pan for a minute.
- Pour the heated oil into the ogbono and mix together in a bowl.
- Add this mixture and the dried pepper into the pot of meat and let it simmer for 5 minutes; please make sure the meat stock is not too much, otherwise the ogbono will not draw or thicken.
- Leave the pot uncovered throughout, we don’t want a draw less ogbono do we?
- Add the pumpkin leaves and let it cook for another 3 minutes.
And our soup is ready!
Enjoy with your favorite swallow.