Ogbono Soup is made with ogbono (irvingia) seed. It is also called "Bush or Wild or African mango" It's nut is high in fat and protein. It does also have a high content of mucilage which enables it to thicken soup. Ogbono fruit is like mango, harvested when it is ripe, Nigerians enjoys it fruit. Its seed is then sun or smoke dried, pounded with morta/pestle or ground with electric grinder and used to thicken soup. Like every other food in Nigeria, recipe vary according to regions. I am an eastern girl married in west. I always try to strike a balance. My family prefers this soup without any vegetable. Some people love it with meat, fish (fresh or smoked), poultry or combination of 2 or 3 of these. This is made with stockfish bits, smoked fish and goat meat. The gaminess of goat pairs well with ogbono flavor. Scotch bonnet gives it a nice kick, onions, knorr cubes, dried prawns, salt to taste, ground ogbono seed, red bell pepper and very little palm oil.
Method
I blend all veggies together with little water just to get the blender running. Heat palm oil on medium heat, pour blended mixture. Cook for 2 minutes and add freshly ground ogbono seed, stir vigorously till it's lumpfree. Add pre-cooked protein and its stock, you can add more liquid to slightly thick or very thick consistency. Add remaining ingredients, bring to boil and simmer for 10 minutes.
Taste and adjust for seasoning and serve hot or warm.
It is enjoyed with different types of fufu in different parts of the country. As always, the east with cooked cassava (Ogbolo or Akpu) or pounded yam in west or garri in general. For this recipe, we enjoyed it with garri! Garri is like polenta or cornmill but made with cassava. It is prepared like polenta or powdered mashed potato but it has to be thicker or soft consistency as it is dunked in soup and swallowed. Otooooooooooooooooooooooo!
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