- The Orishas
- The Orishas
- Yoruba Archive
This delicacy is popular in the southern part of Nigeria.
I believe Ogbono is the seed of the bush mango, or wild mango tree (Irvingia gabonensis or Irvingia wombolu), which is native to the tropical Atlantic coast region of Africa like Nigeria, Cameroon and Gabon. Other names of Ogbono include Etima, Odika, or Dika.
The seeds are harvested from the plant then they are dried. Finally, the dried seeds are then blended with a food processor so that its has a powdery texture. Great for Shango.
Washed the assorted meats thoroughly and place in a pot. Add the sliced onions, ground pepper and some stock or water. Cook for 30 minutes. Add the washed smoked fish and stock of fish, cook for a further 10-15 minutes adding a drop of water or stock as needed to stop it from burning. In another pot, heat the oil and fry the ground seeds for 3 minutes to bring out the nutty flavor. Gradually add the stock and whisk until it draws and bubbles. Add the cooked meats peppers and crayfish. Dissolve the locust bean in a little stock and add to the soup. Allow to simmer for another 10 minutes, check seasoning and serve hot with pounded yam.
VARIATIONS OGBONO SOUP WITH BITTER LEAF.
8oz washed bitter leaf added to main recipe OGBONO SOUP WITH UG WU Leaves lb shredded ug wu leaves added to the main recipe. you can also add mushroom and Okra to this soup to give it a different flavor.