Ogbono

Ogbono is a popular West African dish, specifically a type of soup that is prevalent in Nigeria, Cameroon, and other countries in the region. It is also known as Apon and is a key component of many traditional African meals.

Ingredients

The primary ingredient in Ogbono soup is the seed of the African bush mango (Irvingia gabonensis), known as Ogbono in the Igbo and Apon in Yoruba. These seeds are dried and ground into a powder, which is then used to thicken the soup. Other ingredients typically include palm oil, meat or fish, and a variety of vegetables such as okra, spinach, and bitter leaf.

Preparation

To prepare Ogbono soup, the ground Ogbono seeds are first mixed with palm oil to form a paste. This paste is then added to a pot of boiling meat or fish stock, where it dissolves to give the soup its characteristic thick consistency. Vegetables and other ingredients are added last, and the soup is typically served with a side of fufu, pounded yam, or garri.

Cultural Significance

Ogbono soup is a staple food in many West African countries, and it is often served at special occasions and traditional events. In Nigeria, for example, it is a common dish at Nigerian weddings and other celebrations. The soup is also believed to have various health benefits, as the Ogbono seeds are rich in protein, fiber, and other nutrients.

See Also

• African cuisine
• Nigerian cuisine
• West African cuisine
• List of soups