Ogbono Soup Recipe

I have always loved a good ogbono soup recipe because of its rich texture, deep flavor, and comforting feel. Growing up, this dish was a staple in my home, and every spoonful brings back memories of warm family meals and laughter around the table. Ogbono soup, often called “draw soup” because of its stretchy consistency, is one of the most beloved soups in Nigeria.

This ogbono soup recipe is simple, hearty, and incredibly satisfying. It combines ground ogbono seeds with assorted meats, stockfish, and leafy vegetables to create a thick, flavorful soup that pairs perfectly with fufu, pounded yam, or eba. What I love most about this dish is how versatile it is—you can adjust ingredients to suit your taste while still achieving that signature draw texture.

If you’ve been searching for a reliable ogbono soup recipe that delivers authentic taste every time, you’re in the right place. I’ll walk you through each step so you can confidently prepare a pot that’s both delicious and impressive.

Ingredients

Preparation Time: 20 minutes
Cook Time: 45 minutes
Servings: 6

• 2 cups ground ogbono seeds
• 1 kg assorted meat (beef, tripe, or cow skin)
• 200 g stockfish (soaked and cleaned)
• 1 cup dried fish (washed)
• 1/2 cup palm oil
• 1 cup chopped spinach or ugu (fluted pumpkin leaves)
• 2 tablespoons crayfish (ground)
• 2 seasoning cubes
• 1 medium onion (chopped)
• 1 teaspoon ground pepper (or to taste)
• Salt to taste
• 4–5 cups meat stock or water

Instructions

1. Prepare the meat and stock: Start by seasoning your assorted meat with onions, seasoning cubes, and salt. Cook until tender, then set aside. Reserve the meat stock, as it will add depth to your ogbono soup recipe.
2. Heat the palm oil: In a clean pot, gently heat the palm oil on low heat. Avoid overheating or bleaching it, as this can affect the flavor and texture of your soup.
3. Add ground ogbono: Stir in the ground ogbono seeds and mix continuously. You will notice the mixture begin to thicken and develop that signature draw texture.
4. Pour in stock: Gradually add the meat stock while stirring. This step is crucial in achieving the perfect consistency for your ogbono soup recipe. Continue stirring until smooth and well combined.
5. Add proteins: Add the cooked meat, stockfish, and dried fish into the pot. Stir gently to combine all ingredients.
6. Season the soup: Add ground crayfish, pepper, seasoning cubes, and salt to taste. Allow the soup to simmer for about 10–15 minutes, letting all the flavors blend beautifully.
7. Add vegetables: Stir in your chopped spinach or ugu leaves. Cook for an additional 3–5 minutes. Avoid overcooking to preserve the nutrients and color of the vegetables.
8. Adjust consistency: If the soup is too thick, add a little water or stock. If it’s too light, let it simmer longer until it thickens.
9. Serve hot: Your ogbono soup recipe is ready! Serve hot with your favorite swallow like pounded yam, eba, or fufu.

Tips or Variations

One thing I’ve learned over time is that a great ogbono soup recipe can be customized to suit your preferences. If you enjoy a richer taste, you can combine ogbono with a little okra for extra draw and texture. Some people also like adding a small amount of ground egusi for a slightly thicker, more complex consistency.

If you prefer a lighter version, reduce the amount of palm oil and increase the vegetables. You can also swap spinach for bitter leaf if you enjoy a slightly bitter, earthy flavor. For protein, feel free to experiment with goat meat, chicken, or even seafood like shrimp.

Another helpful tip is to always grind your ogbono seeds fresh if possible. Freshly ground seeds produce better aroma and texture, making your ogbono soup recipe stand out even more. Also, stir gently once the soup begins to draw—overstirring can reduce that signature stretchiness.

Frequently Asked Questions (FAQs)

Why is my ogbono soup not drawing?

If your ogbono soup isn’t drawing, it could be due to overheating the palm oil or using old ogbono seeds. Always cook on low heat and use fresh ingredients for the best results.

Can I refrigerate ogbono soup?

Yes, you can store your ogbono soup in the refrigerator for up to 3 days. For longer storage, freeze it and reheat when needed.

What can I serve with ogbono soup?

This ogbono soup recipe pairs perfectly with pounded yam, eba, semo, or fufu. Choose whichever you prefer.

Can I cook ogbono soup without palm oil?

While palm oil gives the soup its traditional flavor and color, you can reduce or substitute it if necessary. However, the taste will be slightly different.

How do I thicken ogbono soup?

Ogbono naturally thickens as it cooks. If you want it thicker, reduce the amount of liquid or add a bit more ground ogbono.

Conclusion

Cooking this ogbono soup recipe always brings me joy because it’s simple, flavorful, and deeply satisfying. It’s one of those meals that feels both comforting and special at the same time. Whether you’re preparing it for family dinner or a weekend treat, it never disappoints.

I encourage you to try this ogbono soup recipe and make it your own by adjusting the ingredients to suit your taste. Once you get the hang of it, you’ll find yourself coming back to this dish again and again. There’s nothing quite like a warm bowl of homemade ogbono soup shared with loved ones.