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
- 1 lb beef (chuck or stewing meat), cut into 1-inch chunks
- ¼ lb dried stockfish, soaked 10 minutes then broken into pieces
- 1 large onion, halved
- 1 cup ground ogbono seeds (melon powder)
- 6 cups beef or chicken stock
- 3 tbsp palm oil
- 3 cloves garlic, minced
- 1 piece scotch bonnet pepper (or jalapeño), whole
- 1 to taste salt and black pepper to taste
Instructions
- 1
Bring 6 cups stock to a boil in a large pot. Add beef chunks, halved onion, and scotch bonnet.
- 2
Reduce heat and simmer until beef is tender, ~30 minutes. Skim foam as it rises.
- 3
Add stockfish pieces and minced garlic. Simmer 5 minutes until stockfish softens.
- 4
Heat palm oil in a small pan over medium-low heat, ~1 minute. It should shimmer and smell nutty.
- 5
Stir ground ogbono seeds into the hot oil until a paste forms, ~2 minutes. Watch for lumps.
- 6
Ladle 2 cups of hot stock into the ogbono paste, stirring constantly to prevent lumps.
- 7
Pour the ogbono mixture back into the pot, stirring well to combine throughout.
- 8
Simmer uncovered 10 minutes, stirring occasionally. Surface should look glossy and thick.
- 9
Remove scotch bonnet pepper. Season with salt and black pepper. Taste and adjust.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
