Ogbono Soup with Shrimp & Beef
Silky, thickened Nigerian stew built on ground ogbono seeds, loaded with shrimp and beef, served with a kick of scotch bonnet heat. Rich, filling, and ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- ¾ lb beef chuck or stewing beef, cut into 1-inch cubes
- ½ lb large shrimp, peeled and deveined
- 1 cup ground ogbono seeds (dried melon seeds)
- 1 medium onion, halved
- 1 whole scotch bonnet pepper, whole (or to taste)
- 3 tbsp palm oil
- 6 cups water or beef stock
Instructions
- 1
Bring water to boil in a large pot. Add beef cubes and halved onion. Simmer 20 minutes until beef is tender.
- 2
Pour palm oil into a separate bowl and whisk in ground ogbono until smooth and lump-free.
- 3
Slowly pour ogbono mixture into the simmering broth while stirring constantly to prevent lumps.
- 4
Add whole scotch bonnet pepper. Simmer 10 minutes, stirring occasionally, until soup thickens.
- 5
Add shrimp and stir. Cook 3–4 minutes until shrimp are pink and cooked through.
- 6
Remove and discard the scotch bonnet. Taste and season with salt and black pepper.
- 7
Serve hot in bowls. Ladle soup and meat into each serving.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon or ladle
- small bowl for mixing
- whisk
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.
