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OGBONO AND EGUSI SOUP- “SOUP OF THE YEAR”

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Ogbono soup is very dear to my heart because my girlfriend, I mean my big sister, I mean , my mother cajoled me into falling in love with it. Whenever she cooks it, there is a spirit of jubilation in our home. My father who chairs the jubilation party will smile inevitably as he presses his steamed yellow pepper into the delicious soup. Our love for this soup caused us to nickname it, “Soup of the Year”. 

What is called Ogbono is the seed of a wild kind of Mango colloquially called “Bush Mango”. Its scientific name is Irvingia Gabonensis. This is what it looks like-

Some years ago, a friend of mine who was studying food science at the time told me Ogbono has weight loss properties. I didn’t take her seriously then. But after some research, I discovered that my dear soup, our “soup of the year” can make me loose weight. In fact, the seeds are used to produce weight loss supplements (just google the scientific name). So while enjoying this yummy goodness, I also diet? So good to be… but it is indeed true!
I’ll tell you a little story. One day, my girlfriend, I mean my mother (why do I keep making this mistake?) and I went to a food market in Yaounde, Cameroon’s capital city to purchase Ogbono. It was our first time to buy the seeds in that environment where French is predominantly spoken and we didn’t know how it was called in French. Hoping that the name Ogbono was known by everyone, my Mom approached a trader and said, “Je veux le Ogbono” (I want Ogbono). The lady had no clue about what my Mom was requesting for. She kept showing us different spices and other traders joined her to suggest various things to us. That day, we sampled so many traders until our knees were feeble. We eventually found the seeds after a loooooong search. The love for Ogbono is the beginning of perseverance.
Ogbono Soup is as slimy as Okra soup. Its gooey nature is why some people love it. Some people cook it without Egusi but I’m sticking to Mama’s version. It is a traditional meal of the Bayangi people in South West Cameroon. The authentic traditional version often includes black pepper otherwise known as “Tanchot”. Hence the soup is also called, Tanchot. Here are some of the things you need to make this soup come alive-
OGBONO AND EGUSI SOUP RECIPE

Prep Time: 30 minutes
Cook time: 40 mins
Total time: 70 mins

Serves: 6-8

You’ll need
3/4 cup ground Ogbono (I used pre-ground but preferably buy your seeds and grind in a blender)
2 cups of egusi
1 cup chopped Okongobong leaves/bitter leaves/spinach- I used a blend of dried Okongobong and fresh spinach
Half cup of crayfish- blended coarsely
2 pounds of boiled meat/fish of choice- I used smoked fish, stock fish, smoked turkey, beef stripes (towel) and…
1 crayfish flavored seasoning cube (Maggi Crevette)
2 small seasoning cubes
Salt to taste
1 cup of palm oil
2 hot peppers 

Now let’s cook up some “Soup of the Year”
If you are using dried leaves, soak them in slightly warm water and set aside. My mother often useds Okongobong leaves because they lend the soup a signature flavor. I don’t like using dried leaves to cook but I had to since dried Okongobong is what I could lay hands on. This is the one I purchased-

Okongobong is called “Ugu” in Nigeria

Then remove your assorted meat/fish from the pot (assuming they are in a pot), leaving the stock behind.

Then grind/ blend your Egusi. I had to shake mine in a colander first because there were some undesirable  particles in the pack. So I sieved them out.

Here is the blended Egusi-

Bring your pot of meat stock to a boil then while that is boiling, you add 1/4 of water to your ground Egusi and mix to form a really thick paste. This thick paste enables some of your Egusi to be in chunks when your cooking is done. They basically look in the soup like slices of Egusi Pudding which I love. So avoid adding a lot of water at this stage unless you don’t have a thing for Egusi chunks.

Add the above paste in scoops to your stock and let that cook for about five minutes. Then you prep your Ogbono. My Mom usually scatters the ground Ogbono in hot red oil. If you choose this method, note that the oil shouldn’t be too hot or your Ogbono will not “draw”. I prefer mixing the ground Ogbono with boiling water or stock. So take some of the stock and add to the Ogbono.

The Yorubas in Nigeria call Ogbono Apon

Add the Ogbono to the boiling Egusi.

Let them marry. “Soup of the year” is coming alive…

Well not quite yet. Add in your crayfish, peppers and seasoning cubes. You should have boiled your meats with salt so no extra salt unless you taste and the soup is not as salty as desired.

If the soup is too thick, add water to desired consistency. Then throw in the fleshy things. Oh baby!

When those fleshy things marry the soup for about 2 minutes, add in your veggies. I started with the dried Okongobong.

Then some fresh Spinach went right on top.

Simmer for two minutes. And yahoo! Your very own “Soup of the year” is ready.

Boil some water and make some Garri if you wish.

And enjoy!

NOTES
I didn’t include black pepper in this recipe but you can include it if you want your soup to have a rich ethnic flavour.
I love you!

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Comments

  1. SoldtoChrist says

    Do you love us or the ogbono?
    lol. I like eating it too and basically taught myself how to cook it as it wasn't a staple in our house growing up. I have never tried it with egusi though but i will try to.

    Reply

  6. Unknown says

    Awwwww…. thank u so much aunty Precious for reviving my appetite for ogbonno soup… i love u so much for this! God bless those precious hands of yrs…. will cook it soonest

    Reply

  8. SoldtoChrist says

    I just tried it now. But I no see chunks of the egusi. Although I didn't follow your exact steps.i did mix it with stock and then boiled it for five minutes.
    Chai! Most of the egusi dissolved even before the " marriage" with the Ogbono.
    And I love chunks oh.
    But it looks and tastes delicious sha.
    Can't wait to get feedback when it's eaten tomorrow.

    Reply

  10. Arrey Echi says

    The end results shows just how successful the marriage in the pot preparation was. Some rice will also do this delicious soup justice.

    It is interesting to see the packagings. From Nigeria I presume? if so, then I will say they have gone a long way with their hustle and are worthy of respect. We have a lot we can market on the international scene but unfortunately, we only sabi big talk.
    Anyway, I love the soup and the pot is RICH! My kind of way. If there are not enough particulars, I find the soup less appetising, I just like to see particulars. 🙂 Bon appetite in arrears.

    Reply

  11. Arrey Echi says

    The salt and other spices in the meat stock makes the egusi dissolve. Try boiling the egusi seperately next time before adding it to the 'marriage feast' of the soup. You will get the chunks easy.

    Reply

  13. Precious Nkeih says

    I haven't tried this soup with rice before. Next time I will boil some rice…

    The Okongobong is actually from Cameroon. The package reads, "Product of Cameroon". Cameroonians are trying oh. There is this particular woman called "Sirri" (Bamenda name) who keeps producing things. I see things like "Sirri's Peppersoup Mix" and "Sirri's Dried Okra" in the market. Well done, Sirri. Lol

    Reply

  21. La Princesse says

    Precious Precious Precious i now understand why your dad had to smile,, OMG this soup is sth else although i added onions and garlic because these two and i are unidentical siamese twins, i was only tasting the soup till it got ready this is my first time doing this, tasting it too but WHAT it hass become my favorite with egusi damn i never regret joining this family, thanks

    Reply

  23. Claudine says

    hmmm…i really have to cook this ogbono… pre you fit make man chop thing wey person no ready. I hope mine looks and taste delicious like yours

    Reply

  24. Mercy says

    U sabi cookam fine fine, great recipe but now if u re using the dry Tanchot leaves, wen does it come into the dish?

    Reply

  25. Rai says

    Hi Precious thanks for the recipe it looks delicious . well i’ve heard about warming the seeds up before grinding. What do you think?

    Reply

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