Nigerian
Ogbono Soup
A rich Nigerian draw soup made with ground ogbono seeds, palm oil, crayfish, stockfish, and tender assorted meat. It is deeply savoury, slightly nutty, and traditionally served hot with a swallow such as pounded yam, eba, or fufu.
Watch it madeTasty City · 4:07
Ingredients
- Ground ogbono seeds1/3 cup
- Assorted meat, cut small300g
- Stockfish, soaked and rinsed1 small piece
- Smoked or dried fish, cleaned1 small piece
- Palm oil1/4 cup
- Ground crayfish2 tbsp
- Scotch bonnet pepper, blended or finely chopped1
- Ogiri okpei1/2 tsp
- Seasoning cube1
- Onion, chopped1/2 small
- Uziza leaves or ugu leaves, sliced1 cup
- Saltto taste
- Water3 cups
Method
- Place the assorted meat in a pot with the chopped onion, seasoning cube, salt, and 2 cups of water, then cook until the meat is nearly tender.
- Add the soaked stockfish and continue cooking until both the meat and stockfish are tender, adding a little water if needed to keep a good stock.
- Warm the palm oil in a separate pot over low heat, then stir in the ground ogbono until it melts smoothly into the oil; do not fry it hard.
- Gradually add hot meat stock to the ogbono mixture while stirring continuously until it loosens and begins to draw.
- Pour in the remaining stock and simmer gently for 8 to 10 minutes, stirring often so the soup does not catch at the bottom.
- Add the cooked meat, stockfish, cleaned smoked fish, ground crayfish, Scotch bonnet, and ogiri okpei, then simmer for another 10 minutes.
- Taste and adjust the salt, adding a splash of water if the soup is thicker than you like.
- Stir in the sliced uziza or ugu leaves and cook for 2 minutes, just until the leaves soften.
- Serve hot with pounded yam, eba, semovita, amala, or fufu.
Common questions
Can I substitute ogiri okpei or leave it out in ogbono soup?
Yes. If you cannot find ogiri okpei, skip it or use a very small amount of iru/dawadawa for a different fermented note. The soup will still work, but add it carefully because the flavor can become overpowering fast.
How long should I cook the meat and stockfish before adding the ogbono?
Cook the meat until nearly tender, then add the soaked stockfish and continue until both are tender. This usually takes about 25 to 40 minutes total, depending on the cut of meat and how hard the stockfish is.
Why did my ogbono soup turn lumpy or stop drawing?
This usually happens if the ogbono is added to very hot oil too quickly, or if stock is poured in without steady stirring. Stir constantly, add hot stock gradually, and avoid frying the ogbono hard.
How should I store ogbono soup, and can I freeze it?
Cool completely, then refrigerate in an airtight container for up to 3 days. It freezes well for about 1 to 2 months. Reheat gently and add a little water or stock, since it thickens as it cools.
What is the best way to serve ogbono soup?
Serve it hot with pounded yam, eba, fufu, semovita, or amala. Because it is rich and slightly slimy, pair it with a smooth swallow and spoon enough stock over the meat and fish for a balanced bite.