Ogbono soup is a beloved traditional dish in Nigerian cuisine, known for its rich flavor and distinctive “draw” texture. Made from ground ogbono seeds (wild mango seeds), this hearty soup is especially popular among the Igbo people of southeastern Nigeria, though it is enjoyed across the country in many regional variations.
This comforting soup is typically cooked with palm oil, assorted meats or fish, and leafy vegetables, resulting in a deeply satisfying meal that pairs perfectly with Nigerian swallows like pounded yam, fufu, or eba. This authentic ogbono soup recipe is written for home cooks, using simple ingredients and clear steps to help you recreate this classic dish with confidence.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6
Ingredients
Main Ingredients
1½ cups ground ogbono (wild mango seeds)
½ cup palm oil
1 medium onion, finely chopped
4 cups meat or fish stock
Beef, goat meat, or assorted meats (pre-cooked)
Smoked fish or stockfish (optional)
1–2 seasoning cubes
Salt to taste
Crayfish (ground, optional)
Vegetables
Spinach, pumpkin leaves (ugu), or bitterleaf (washed and chopped)
Step-by-Step Instructions
Heat the palm oil in a pot over low to medium heat, allowing it to warm gently without overheating.
Add the chopped onions and sauté until fragrant and slightly translucent.
Stir in the ground ogbono, mixing continuously to prevent lumps and ensure a smooth consistency.
Gradually add the meat or fish stock, stirring as you go, until the soup begins to thicken and develop its signature draw.
Add the cooked meats, smoked fish, and stockfish if using.
Season with seasoning cubes, salt, and ground crayfish. Stir well and allow the soup to simmer for 10–15 minutes.
Add the chopped vegetables and cook for another 5 minutes until just wilted and well incorporated.
Taste and adjust seasoning if needed, then remove from heat.
Cooking Tips & Variations
Stir the ogbono continuously when adding liquid to prevent clumping.
Cook on low heat to maintain the draw texture and avoid burning.
For a lighter version, reduce the amount of palm oil slightly.
Vegetarian ogbono soup can be made using mushrooms and vegetable stock instead of meat or fish.
Some regional variations include okra or ogiri for added depth of flavor.
What to Serve With Ogbono Soup
Pounded yam
Eba (garri fufu)
Fufu or akpu
Amala
Ground rice
Semovita
These swallows complement the rich, stretchy texture of ogbono soup perfectly.
Storage & Reheating
Ogbono soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to restore the draw. Add a small amount of water or stock if the soup becomes too thick.
Frequently Asked Questions
Why is my ogbono soup not drawing?
This can happen if the ogbono quality is low or if the soup is cooked on very high heat. Always use fresh ogbono and cook gently.
Can I freeze ogbono soup?
Yes, ogbono soup freezes well for up to 2 months. Thaw completely and reheat slowly.
What vegetables work best in ogbono soup?
Spinach, ugu, and bitterleaf are the most commonly used and work very well.
Final Thoughts
This authentic ogbono soup recipe captures the rich flavor and comforting texture that make it a staple in Nigerian homes. With simple ingredients and easy-to-follow steps, it’s a satisfying dish that brings the taste of traditional Nigerian cooking straight to your table.
