How to make your top notch Ogbono soup
Get in here for some yumminess as we learn how make top notch Ogbono soup. Ogbono also known as Apon is gotten from the bush mango. It is then dried and grinded into a smooth powder.
According to research, bush mangoes are so nutritious and good for the body because it helps lower cholesterol and control sugar level.
See Also: Finger Licking Friday: Catfish Pepper soup and Yam
Ogbono is eaten by many many tribes and is eaten mostly with a variety swallow meals like eba, fufu, wheat, Amala, agidi or eko, pounded yam, semo e.t.c
Both Children and adults enjoy ogbono soup and can be made with seafood, poultry, bush meat, beef, goat meat e.t.c
Here’s how to prepare Ogbono soup:
See Also: Finger Licking Friday: Asun (peppered goat meat)

Recipe for Ogbono Soup

  • 1 cup ground ogbono
  • 3 cooking spoons Palm oil
  • 5 fingers of Okro
  • Handful of bitter leaves
  • 1 table spoon of dry pepper (chilli powder)
  • 2 tablespoons of salt
  • Beef
  • shaki (tripe)
  • Pomo (cow-skin)
  • Dry fish
  • Crayfish
  • 3 maggi cubes
  • half a bulb of onion
  • 2 scotch bonnet peppers
  • 2-3 cups of water

See Also: FingerLickingFriday: Efo Riro

How to make your top notch Ogbono soup


Wash the beef, tripe, cow skin and place in a pot. Season with 1 tablespoon of salt, scotch bonnet pepper, onion and 2 maggi cubes. Bring to boil till meat is tender. You may need to take out beef if it cooks before the cow skin and the tripe.

Chop Okro fingers and set aside.

In a separate pot, heat up 2 cooking spoons of palm oil on low heat and and pour in the grounded ogbono and melt in the pot on low heat. Continually stir until completely melted.

See Also: Fingerlicking Friday: Seafood Banga

In the pot of meat still cooking, ensure there is enough water, pour in your fish, crayfish and the rest of your seasoning.

Pour in the rest of your palm oil, your bitter leaves and the chopped okro.

Do not cover the pot at this point as that would break the resilience of the okro and make it less drawy.

Add the melted ogbono slowly into the pot of meat so it doesn’t splash on you and stir in.

Allow to simmer for 2-3 minutes on low heat without covering the pot.

Serve with Eba(Garri), Pounded yam or semovita or any swallow of your choice.

Photo credit: Nigerian Lazy Chef


  1. The method IS ok except I love a lot of okra in mine,and I add my vegetables(okra and oziza) at the very last to make them fresh and slightly crunchy,I also prefer the boiling method.Don’t mind me,this happens to be my best meal in the whole wide world.:)


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.