Nigerian Ogbono Soup with Mixed Meat
Creamy, rich stew thickened with ground ogbono seeds and loaded with beef, stockfish, and vegetables. A Nigerian classic that's deeply satisfying and cooked in one pot.
- Total time
- 55 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Bring 6 cups stock to a boil in a large pot. Add beef chunks, halved onion, and scotch bonnet.
Step 2
Reduce heat and simmer until beef is tender, ~30 minutes. Skim foam as it rises.
Step 3
Add stockfish pieces and minced garlic. Simmer 5 minutes until stockfish softens.
Step 4
Heat palm oil in a small pan over medium-low heat, ~1 minute. It should shimmer and smell nutty.
Step 5
Stir ground ogbono seeds into the hot oil until a paste forms, ~2 minutes. Watch for lumps.
Step 6
Ladle 2 cups of hot stock into the ogbono paste, stirring constantly to prevent lumps.
Step 7
Pour the ogbono mixture back into the pot, stirring well to combine throughout.
Step 8
Simmer uncovered 10 minutes, stirring occasionally. Surface should look glossy and thick.
Step 9
Remove scotch bonnet pepper. Season with salt and black pepper. Taste and adjust.
Step 10
Ladle into bowls. Serve hot with fufu, pounded yam, or rice.
Tools you’ll need
- large pot (5–6 quart)
- small saucepan
- wooden spoon
- ladle
- knife
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