Name: Ogbono Soup
Cuisine: Nigerian
Ingredients: 1 stock cube; 100 g / 3.5 oz ponmo; 1 kg / 2.2 lb meat (goat, beef, or chicken); 260 g / 9 oz stockfish seeds; 20 g / 0.7 oz crayfish; 260 g / 9 oz stockfish; 4 yellow ata rodo (Scotch bonnet) peppers; 150 ml / 5 fl oz palm oil; 6 pieces of uziza leaf (optional); ½ tsp of salt

Preparation info

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

This soup often brings up childhood memories of my mum in the kitchen whipping up a pot of apon (Yoruba name for ogbono). I wasn’t a fan of this slimy-textured soup at first, but it grew on me over the years. Offer me a steaming bowl of ogbono soup today, and I’ll grab it with both hands!

Origin: Ogbono soup is the soup of the South-East, characterized by its slippery nature which earned it the name, ‘draw soup.’ It is prepared with ground ogbono (wild African mango) seeds, v