Ogbono soup is a rich, Nigerian soup made from Ogbono seeds (ground African bush mango seeds), palm oil and assorted meats. Eat ogbono soup with fufu dishes for a delectable Nigerian dish!
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Course: Main Course
Cuisine: Nigerian
Keyword: nigerian ogbono soup, ogbono soup
Servings: 8Calories: 425kcal
Ingredients
1 cup ogbono seeds
1 lb beef
8 oz shaki (tripe)
12 oz cow feet
¾ cup palm oil
1 cups chopped spinach or your choice of leafy greens
1 cup chopped onions
1 tbsp bouillon powder or 2 maggi stock cubes
1 tbsp ground crayfish
1 tbsp cayenne pepper
2 cups meat stock
2 cups water
salt to taste

Instructions
Cook all the meat you’re going to use, with some salt, pepper and bouillon powder until it becomes tender.
Chop the spinach and onions and set aside.
If using whole ogbono seeds, grind it using a mortar and pestle set or a coffee grinder. Skip if using pre-ground seeds.
When the assorted meats are ready, drain the stock out but save some of the stock so you can use it to flavor the ogbono soup.
In another pot, add some palm oil on low heat and add the ogbono seeds to it.
Mix in the ogbono seeds and break any lumps with a serving spoon. Stir until it’s thoroughly coated.
Add the stock from the cooked meats and stir.
Add water and stir until you reach your desired thickness.
Bring to a boil, then set to low heat and let it cook for about 10 minutes, stirring intermittently.
Add in the meats, bouillon powder, cayenne pepper, crayfish.
Taste for salt and add some if needed.
If it becomes too thick, add a little more water.
Let simmer for about 10 minutes.
Add the chopped spinach and let simmer on low for about 2 more minutes.
Your ogbono soup is ready to serve!

Notes
This recipe serves 8 and contains 5 net carbs per serving.
When you add the ogbono to the palm oil, make sure it’s on low heat and watch it carefully so it does not burn.
When adding stock and water to the soup, add one cup at a time and stir. Watch carefully and STOP when you reach your desired consistency.
If you buy pre-ground ogbono seeds and it loses its freshness, the texture of the soup might be off. Keep in an airtight container or better still, buy whole seeds and grind when you need it.
You can substitute spinach with pumpkin leaves, collard greens or bitter leaf, or leave out the vegetables entirely if you wish.
Use your favorite meat choice or whatever you have on hand. You can make it yours!