WHOLE OGBONO SEEDS (70g x 10)
Whole Ogbono Seeds
Ogbono is the dried seed of the wild African mango tree, and it is ground and used as a powerful thickener for dishes, to which it also imparts an earthy flavour. Ogbono soup is popular everywhere in Nigeria and neighbouring countries too.
Ogbono Soup Recipe
- Palm Oil or vegetable oil — 3/4 cup
- Ground wild African mango seeds — 1/2 cup
- Chopped onions
- Chile peppers, minced — 2 or 3
- Diced meat
- Tomatoes, chopped — 2 cups
- Water or stock — 3 cups
- Chopped greens
- Cut Okra
- Salt and pepper
METHOD OF COOKING
- First of all, heat 1/2 cup of the palm oil or vegetable oil in a small saucepan over medium flame. Add and stir the seeds. Cook for 1 to 2 minutes. Remove from heat and set aside.
- Heat the remaining 1/4 cup palm oil or vegetable oil in a larger pot over medium-high flame. Add also the onion and chile peppers and saute until the onion becomes translucent, 2 or 3 minutes.
- Add the meat and tomatoes and cook for another 4 or 5 minutes. Then stir in the water and stock. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 1 hours, or until the meat is starting to get tender.
- Whisk a spoonful of hot soup liquid into the fried ogbono. Then whisk the ogbono into to the simmering soup. Finally add the greens and okra. Season with salt and pepper and simmer for another 20 to 30 minutes.
- Serve hot with fufu or rice.
- Substitutes for the wild mango seeds: Ground seeds also go by the names agbono, apon, etima, dika and odika. They can be hard to find if you don’t have an African market near you. You can get some of the effect of their thickening power by doubling the amount of okra. Consequently, try substitute with ground pumpkin seeds also known as (pepitas) .
10 x 200g, 10 x 400g, 10 x 70g