Ogbono Soup

Name: Ogbono Soup
Cuisine: West Africa

By AfripasspotPublished 14 May 2026

Also known as: Ofe Ogbono (Igbo), Draw Soup, Obe Apon or Obe Oro (Yoruba), Ogwi Soup (Bini/Edo), Uyo Soup (Efik), Pekpeara (Nupe), Goro / Goronor (Hausa)

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Description

Origin

West Africa

Time to Prepare

Avg. Price per Plate

$17

Nutritional Value

Protein
healthy fats (myristic
lauric
palmitic
and oleic fatty acids)
dietary fibre
vitamin A
vitamin C
vitamin E
beta-carotene
magnesium
calcium
iron
antioxidants
complex carbohydrates

Ogbono Soup - Cooking method Recipe

Name: Ogbono Soup - Cooking method

Origin: Nigeria

Ingredients:

Ground ogbono seeds (freshly milled whole seeds preferred)
assorted meat (beef
goat meat
ponmo
shaki)
stockfish
dried fish
ground crayfish
red palm oil
ugwu leaves (fluted pumpkin) or bitterleaf or uziza leaves
Scotch bonnet pepper (ground or blended)
seasoning cubes
salt
water

Steps:

Season the assorted meats with salt, seasoning cubes, and onions, then cook in water on medium heat until tender and the pot is rich with a well-developed meat stock
Remove any onion pieces from the stock at this point before proceeding
Soak and clean the stockfish and dried fish, then add them to the cooked meat and allow to simmer together for 5 to 10 minutes to deepen the broth
In a separate bowl, combine the ground ogbono with the red palm oil and mix thoroughly until the ogbono is fully dissolved and coated in oil do not fry this mixture, simply dissolve it
Pour the ogbono and palm oil mixture into the simmering pot of meat stock and stir well to combine, ensuring the ogbono is evenly distributed throughout the broth
Add the ground crayfish and blended pepper, stir again, and allow the soup to cook on low to medium heat for 10 to 15 minutes, stirring regularly to prevent the ogbono from sticking and burning at the bottom of the pot
As the soup cooks, you will notice it beginning to thicken and draw adjust the consistency by adding a little more stock or water if it becomes too thick
Add the washed and chopped leafy greens of choice, stir gently, and cook for a further 3 to 5 minutes
Taste and adjust seasoning with salt and seasoning cubes as needed
Serve hot immediately with any swallow of choice

Ogbono soup - Frying method Recipe

Name: Ogbono soup - Frying method

Origin: Nigeria

Ingredients:

Ground ogbono seeds (freshly milled preferred)
assorted meat (beef
goat meat
ponmo
shaki)
stockfish
dried fish
ground crayfish
red palm oil
ugwu leaves (fluted pumpkin) or bitterleaf or uziza leaves
Scotch bonnet pepper (ground or blended)
onion
seasoning cubes
salt
water

Steps:

Season the assorted meats with salt, seasoning cubes, and onion, then cook in water until fully tender and the pot has a good, rich meat stock
Soak and clean the stockfish and dried fish separately and set aside
Pour red palm oil into a clean, dry pot and place on the stove over low to medium heat, allowing it to heat up properly until it is hot unlike the dissolving method, the oil must be genuinely hot here, not simply melted
Add the ground ogbono seeds directly into the hot palm oil and stir immediately and continuously with a wooden spoon or spatula to prevent burning, as the ogbono will begin to fry, thicken, and darken slightly in the oil this is the desired result
Fry the ogbono in the oil on low heat for 3 to 5 minutes, stirring constantly, until the mixture is fragrant, deeply coloured, and has developed a rich, nutty aroma that fills the kitchen
Begin adding the reserved meat stock into the frying ogbono gradually, a ladle at a time, stirring vigorously with each addition to ensure the ogbono dissolves evenly into the stock without forming lumps do not pour all the stock in at once
Once all the stock has been incorporated and the soup is smooth, add the cooked assorted meats, stockfish, and dried fish to the pot
Add the ground crayfish, blended pepper, and any additional seasoning cubes needed, stir everything together thoroughly, and allow the soup to simmer on low heat for 15 to 20 minutes, stirring regularly to prevent sticking and burning at the base of the pot, as fried ogbono is particularly prone to catching
Taste and adjust seasoning with salt as needed
Add the washed and chopped leafy greens of choice, stir gently, and cook for a further 3 to 5 minutes before taking the pot off the heat
Serve hot immediately with any swallow of choice