Ogbono soup is one of the most beloved soups in Nigeria, especially in many Igbo homes, but its popularity stretches across the country. It’s simple, filling, flavorful, and surprisingly easy to make once you know the basics.
What I personally enjoy about ogbono soup is that it doesn’t have to be complicated. You can make a delicious pot with simple ingredients and whatever proteins you already have at home.
I mostly use chicken along with dry fish and stock fish, and I like my ogbono somewhere between medium and thick, not too watery and not overly drawy either.
If you’re looking for a simple and practical way to make ogbono soup, here’s how I make mine at home.
What Is Ogbono Soup?
Ogbono soup is a Nigerian soup made from ground ogbono seeds (wild mango seeds). When cooked, the seeds create a naturally thick and draw texture that makes the soup unique. The soup is commonly prepared with assorted meat, fish, crayfish, palm oil, and leafy vegetables like ugu or bitter leaf. It pairs perfectly with popular Nigerian swallows such as eba, semovita, pounded yam, oat swallow, or fufu.
Ingredients for Ogbono Soup
- Ground ogbono and uziza seeds (I usually add some uziza seeds when grinding my ogbono)
- Palm oil
- Chicken (or any meat available)
- Dry fish
- Stock fish
- Ground Crayfish
- Shredded Ugu leaves
- Pepper
- Seasoning cubes
- Salt
- Water or stock
How to Make Ogbono Soup
1. Boil the Proteins
Start by washing and seasoning your chicken (or any protein of your choice) with onions, salt and seasoning cubes. Boil until soft and flavorful. Add your washed stockfish and dry fish to the pot. The stock from the meat adds a lot of taste to the soup, so don’t throw it away.
2. Add Palm Oil and Crayfish
Once the proteins are cooked, add palm oil directly into the pot along with your crayfish and pepper. Allow it to cook for a few minutes so the flavors and oil combine properly.
3. Add the Ogbono (Raindrop Method)
Gradually “rain” the ground Ogbono directly into the bubbling stock while stirring with a spoon, instead of dumping everything at once. This helps the ogbono spread properly and reduces lumps while giving the soup a smoother texture.
Reduce the heat, stir gently and allow it to cook.
4. Adjust the Thickness and Taste
At this stage, you can decide how thick or drawy you want your soup. I personally like mine medium and slightly thick, so I avoid adding too much water. Adjust salt and seasoning too if needed.
5. Add the Ugu Leaves
Stir in your shredded Ugu leaves. Turn off the heat almost immediately after adding the greens. The residual heat will soften the Ugu while preserving its iron content and vibrant folate—don’t let the heat “kill” the nutrients!
Avoid overcooking the vegetables so they stay fresh and colorful.
Tips for a Good Ogbono Soup
- Add the ogbono gradually to avoid lumps
- Don’t add too much water if you prefer thicker soup
- Crayfish adds a lot of flavor, so don’t skip it
- Use the meat stock for a richer taste
What to Eat with Ogbono Soup
Ogbono soup pairs really well with:
Eba
Pounded yam
Wheat
Akpu (fufu)
Personally, I enjoy it most with eba or pounded yam.
4
servings15
minutes40
minutes300
kcal55
minutesIngredients
Ground ogbono and uziza seeds (I usually add some uziza seeds when grinding my ogbono)
Palm oil
Chicken (or any meat available)
Dry fish
Stock fish
Crayfish
Ugu leaves
Pepper
Seasoning cubes
Salt
Water or stock
Directions
- Boil the Proteins
- Start by washing and seasoning your chicken (or any protein of your choice) with onions, salt and seasoning cubes. Boil until soft and flavorful.
- Add your washed stockfish and dry fish to the pot. The stock from the meat adds a lot of taste to the soup, so don’t throw it away.
- Add Palm Oil and Crayfish
- Once the proteins are cooked, add palm oil directly into the pot along with your crayfish and pepper.
- Allow it to cook for a few minutes so the flavors and oil combine properly.
- Add the Ogbono (Raindrop Method)
- Gradually “rain” the ground Ogbono directly into the bubbling stock while stirring with a spoon, instead of dumping everything at once. This helps the ogbono spread properly and reduces lumps while giving the soup a smoother texture.
- Reduce the heat, stir gently and allow it to cook.
- Adjust the Thickness and Taste
- At this stage, you can decide how thick or drawy you want your soup. I personally like mine medium and slightly thick, so I avoid adding too much water.
- Also check for salt or seasoning and adjust accordingly.
- Add the Ugu Leaves
- Stir in your sliced Ugu leaves. Turn off the heat almost immediately after adding the greens. The residual heat will soften the Ugu while preserving its iron content and vibrant folate—don’t let the heat “kill” the nutrients!
- Avoid overcooking the vegetables so they stay fresh and colorful.
Frequently Asked Questions About Ogbono Soup
Why is my ogbono soup not drawing?
This can happen if you use very old ogbono seeds or if the soup contains too much water. Adding the ogbono gradually and avoiding excessive heat and stirring can also help maintain the draw texture.
Can I cook ogbono soup without vegetables?
Yes, you can. Some people prefer plain ogbono without ugu or other vegetables, while others enjoy adding a little ugu for extra flavor and color.
How do I make ogbono soup thicker?
To make your ogbono soup thicker, reduce the amount of water you use and add enough ogbono gradually until you get your preferred consistency.
What swallow goes best with ogbono soup?
Ogbono soup pairs well with eba, pounded yam, wheat, and akpu. It mostly comes down to personal preference.
Can I store ogbono soup?
Yes. Ogbono soup stores well in the fridge and can even taste better the next day after the flavors settle properly.
Related Recipes:
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