Ogbono Soup – Nigerian Stew with Wild Mango Seeds
Ground wild mango seeds thicken this hearty beef stew into its characteristic drawing texture.
- 110 min
- 540 kcal / serving
- medium
- Protein
- 34 g
- Fat
- 43 g
- Carbs
- 6 g
Contains: crustaceans, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 3 tbsp ogbono powder (ground wild mango seeds)
- 300 g beef shoulder, diced
- 2 tbsp red palm oil
- 1 onion
- 1 tbsp ground dried crayfish (optional)
- 100 g leaf spinach (traditionally bitter leaf)
- 1 scotch bonnet chilli
- 600 ml beef stock
- Salt
Method
- Braise the beef with the diced onion, salt and 200 ml of the stock, covered, for 75–90 minutes until tender, adding a splash of stock if needed. Then pour in the remaining stock and bring to the boil.
- Melt the palm oil over low heat, take it off the heat and stir in the ogbono powder until smooth.
- Add the paste to the simmering stock with the meat and do not stir. Leave for 10 minutes so the characteristic drawing texture develops.
- Add the crayfish and finely chopped chilli and simmer uncovered for 10 minutes.
- Fold in the spinach, let it wilt for 3 minutes and season with salt.
- Serve immediately with fufu, pounded yam or rice.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free