Storage & reheating
Refrigerate up to 3 days or freeze for 1 month. Reheat gently with a splash of water, stirring to restore the smooth draw.
Allergens: Fish, Crustaceans (crayfish)
Soups & stews
Ogbono Soup
A smooth, glossy draw soup made from ground wild mango seeds. Melt the ogbono into warm — never hot — palm oil off the heat to avoid lumps and get that characteristic stretch.
Ingredients
- 200 g Ground ogbono seedsNot currently stocked
- 120 ml Palm oilNot currently stocked
- 400 g Assorted meatAssorted Meat · £6.99
- 150 g Stockfish or smoked fishNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 2 tbsp Ground crayfishNot currently stocked
- Seasoning & saltPantry staple
- 1 pack Semovita, to serveGolden Penny Semovita · £5.99
Shop this recipe
Estimated ingredient basket total: £12.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Season and boil the meat until tender; soak and de-bone the stockfish. Reserve the stock.
- 2
Warm the palm oil in a pot on the lowest heat, then take it off the heat and whisk in the ground ogbono until smooth — never let it fry or it will lose its draw.
- 3
Return to low heat and add the warm stock gradually, stirring constantly, as the soup thickens and becomes glossy.
- 4
Add the pepper, onion, crayfish, meat and stockfish; simmer for 10 minutes.
- 5
The soup is ready when it coats the back of a spoon and stretches. Add a little more stock if too thick.
- 6
Adjust seasoning and serve with semovita, eba or fufu.
