Ogbono soup, also known as Apon by the Yoruba people is one of the easiest and quickest soups to make in Nigeria. Ogbono is the seed of the African Wild mango, and it goes through the processes of drying and milling before it can be used for cooking.
- 1/2 cup dried- blended apon/ogbono
- 1/3 cup palm oil
- 2 cups warm water
- Choice or meat and fish (precooked)
- 2 cubes Knorr (bouillon cubes)
- Salt to taste
- 1 Table spoon dried pepper
- 1/4 cup blended crayfish
- Set a medium sized pot on medium heat, add in the palm oil. When the oil is hot, add in the dried ogbono. With a cooking spoon continuously stir the mixture until you have a smooth paste
- Incorporate the water into the paste bits at a time and continuously stir, the mixture will get thicker as you stir. Continue until you have incorporated all the water
- Add in the precooked meat, Knorr cubes, pepper, crayfish and salt. combine
- Simmer for 4-6 minutes more
Your soup is ready to serve preferably with pounded yam
Variations; Some people add in Okra, Ugwu or Bitter leaves to this soup. If using okra, prepare the okra separately and add it in just before the 3rd step. Having troubles with the consistency of your ogbono soup?