Ogbono Soup with Chicken and Beef
A rich, thickened Nigerian stew made with ground ogbono seeds, tender meat, and leafy greens. Served with rice or fufu, it's a deeply satisfying comfort dish with earthy, savory depth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- ¾ lb chicken thighs, boneless, cut into 1-inch pieces
- ½ lb beef chuck, cut into 1-inch pieces
- ¾ cup ogbono seeds, ground
- 1 whole onion, medium, chopped
- 3 whole garlic cloves, minced
- 3 tbsp palm oil or vegetable oil
- 4 cups stock (chicken or beef), unsalted
- 2 cups spinach or kale, chopped
- 1 to taste salt and black pepper to taste
Instructions
- 1
Cut chicken thighs and beef chuck into 1-inch pieces. Chop onion and mince garlic.
- 2
Heat oil in a large pot over medium-high until shimmering, about 1 minute.
- 3
Add chicken and beef pieces; brown without stirring for 2 minutes, then stir and cook 3 minutes longer.
- 4
Add onion and garlic; sauté until fragrant and onion softens, about 2 minutes.
- 5
Pour in stock and bring to a boil, then reduce heat to medium-low and simmer 15 minutes.
- 6
Whisk ogbono powder with 0.5 cup cool water until smooth, then slowly stir into simmering soup.
- 7
Simmer 8–10 minutes, stirring occasionally, until soup thickens and coats the back of a spoon.
- 8
Stir in chopped greens and cook 1 minute until wilted; season with salt and pepper to taste.
- 9
Ladle into bowls and serve hot with rice, fufu, or cassava root.
Tools you’ll need
- large pot with lid (4–5 quart)
- cutting board
- chef's knife
- wooden spoon
- whisk
- measuring cups and spoons
- small bowl
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