This is by far the fastest soup to make.
How to properly prepare Nigerian Ogbono soup.

Ogbono (Ibo) or Apon (Yoruba) is the seed of the African wild mango (Oro). The seed is dried and then milled with some crayfish in order to make Ogbono soup powder. This is by far one of the easiest and fasted Nigerian soups to prepare. You can choose to make use of your preferred protein – Beef, dried fish and fresh fish all make great accompaniment to the soup.


  • 1/2 cup dried- blended apon/ogbono
  • 1/3 cup palm oil
  • 2 cups warm water
  • Choice or meat and fish (precooked)
  • 2 cubes Knorr (bouillon cubes)
  • Salt to taste
  • 1 Table spoon dried pepper
  • 1/4 cup blended crayfish


  • Set a medium sized pot on medium heat, add in the palm oil. When the oil is hot, add in the dried ogbono. With a cooking spoon continuously stir the mixture until you have a smooth paste
  • Incorporate the water into the paste bits at a time  and continuously stir, the mixture will get thicker as you stir. Continue until you have incorporated all the water
  • Add in the precooked meat, Knorr cubes, pepper, crayfish and salt. combine
  • Simmer for 4-6 minutes more

Your soup is ready to serve. as Ibhade kindly pointed out, this soup is best served with pounded yam 🙂

Variations; Some people add in Okra, Ugu or Bitter leaves to this soup. If using okra, prepare the okra separately and add it in just before the 3rd step. Having troubles with the consistency of your ogbono soup?


Here are some tips on common issues and how to fix them

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