Nigerian ogbono soup  recipe

Nigerian ogbono soup

by Uchechi (@chefuche)
Prep Time
5min
Cook Time
30min
Total Time
35min

This method will help you cook a non seedy ogbono soup.

Ingredients

4 Servings
(1 serving = 50)

The ingredients used in this recipe are:

  • Bush mango seeds (ogbono)
  • Fresh fish
  • Stock fish
  • Fresh pepper
  • Onion
  • Palm oil
  • Sorowisa (Uziza leaves)
  • Seasoning cubes and salt

How to make Nigerian ogbono soup

The method in this recipe is very easy

  1. First you have to wash your stock fish and your fresh fish, put it in a pot and add water. Add your seasoning cubes and salt then put the pot on fire and allow it to boil for 10 mins.

    Step 1.1: First you have to wash your stock fish and your fresh fish, put it in a pot and add water
  2. In a stainless plate, pour your grounded bush mango seeds (ogbono) and add enough palm oil to it and mix them together until it is properly mixed with the palm oil.

    Step 1.1: In a stainless plate, pour your grounded bush mango seeds (ogbono) and add enough palm oil to it and mix them together until it is properly mixed with the palm oil
    Step 1.2: In a stainless plate, pour your grounded bush mango seeds (ogbono) and add enough palm oil to it and mix them together until it is properly mixed with the palm oil
  3. Here, we are going to melt the already mixed bush mango seeds (ogbono). You will place the stainless plate that you used to mix the bush mango seeds (ogbono) and palm oil beside or on top the pot that you're using to boil the fresh fish and stock fish so the heat from the boiling pot can melt the bush mango seed (ogbono) and turn it into a paste. (This is to ensure that your ogbono doesn't develop seeds when you put it inside the pot)

  4. Now bring down the melted bush mango seed (ogbono) add your already blended onion and pepper into boiling the pot of fish (you can remove your fresh fish so it doesn't scatter inside the soup) Add your melted bush mango seeds (ogbono) and allow to boil for 10 mins again.

  5. Add your sliced sorowisa (Uziza leaves) and fresh fish (if you removed it before) then allow to boil for another 5 mins.

  6. Your soup is ready.

Tips & Tricks

  1. Use enough stock fish and crayfish and cow skin (kpomo) if possible to enhance the taste.

  2. Use sorowisa (Uziza leaves) as your vegetable to give your soup a nice aroma.

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Recipe by

Uchechi

(@chefuche)

I love cooking and I'm a Nigerian. So I'm here to make you a good cook with my easy Nigerian recipes.