Ogbono (Myth and methods); Proper way to prepare Ogbono soup


How to properly cook Ogbono SOUP

Picture( fresh Ogbono seeds)

I have had lots of questions about ogbono not “drowing” (I have no idea if that is even a word) anyway, there are two major reasons for this consistency problem.

Problem #1 : The ogbono  is not fresh

Solution:

  • Check the production date when you buy pre-packaged ogbono, make sure it’s not more than 12 weeks old
  • Buy ogbono seed instead of pre-milled Ogbono and mill it yourself
  • Keep pre-milled ogbono in an air tight container in  the freezer to guarantee freshness

Problem #2 : Cooking method (mostly a factor of water)

Solution: change your cooking method, there are 3 ways to properly prepare ogbono

1) Start with palm oil in a pot, add in the dried ogbono. mix the ogbono in the oil until it is well incorporate, now work in warm water while you continuously stir . This method allows you to  incorporate water into the ognono until you achieve desired consistency . you can always add more water if the soup is too thick. If the soup is too thin, add in more dried ogbono mix.

2) Start with water or beef stock : Never more than 1 cup of liquid at a time, once the water starts to boil. Add your dried ogbono to a bowl and mix that with a couple of teaspoons of water,  mix until you have the consistency of custard (thick), add the mixture into the boiling water, stir continuously until the ogbono is well Incorporated. Add more water as desired.

3) Dried Ogono + water: for every half cup ogbono, add one cup of water. stir until the ogbono is perfectly combined with the water. Set the mixture on low heat, stir until it thickens.

Ogbono Soup Ingredients

Ogbono-apon Recipe

Try our video recipe if you are still having difficulties:



Subscribe to our newsletter for exclusive content!

Recipe Index

Lose It Nigerian

By |January 17th, 2012|40 Comments

40 Comments

  1. […] are recipes here and […]

  2. lola October 6, 2015 at 8:16 am - Reply

    Hi there, i love ogbonna, do i have to peel the seeds before milling?Thanks in advance… Lovely blog by the way.

    • 9jafoodie
      9jafoodie October 8, 2015 at 9:33 pm - Reply

      No, just remove the seed from the shell and you are good to go. leave the brown skin on the seeds.

  3. […] are recipes here and […]

  4. […] are recipes here and […]

  5. #aribotelu June 26, 2015 at 8:42 am - Reply

    hi help please, i found ants in my ogbono after 4 days of buying then i sun dried it to get the ants out and threw away the funny looking parts… since then its been in the freezer. is it still good to eat? thank you

    • 9jafoodie
      9jafoodie June 29, 2015 at 9:40 pm - Reply

      I honestly wouldn’t eat it, it sounds like the seller didn’t preserve it well.

  6. anwuli April 15, 2015 at 4:38 pm - Reply

    hello i added the ogbono to the palm oil but it is not getting thick ,,, what did I do wrong ? how can i fix it

    • 9jafoodie
      9jafoodie April 18, 2015 at 9:07 pm - Reply

      Is this before or after incorporating water?

  7. Yewande Decker January 13, 2015 at 5:24 pm - Reply

    Is it ok to eat of ogbornor if it’s teo years old? My mom said it’s ok but I’m not sure

    • 9jafoodie
      9jafoodie January 15, 2015 at 8:21 am - Reply

      How was it stored?

      • Yewande D January 15, 2015 at 10:08 am - Reply

        I bought it from a store which sold it in a plastic seasoning kind of bottle with a inner paper lid that you have to peel off to you it. It was my first time using it since I bought it. It didn’t draw at all when I cooked it but I was afraid to eat it and just left it in the fridge until you respond

        • 9jafoodie
          9jafoodie January 15, 2015 at 10:17 am - Reply

          Did you store it in the freezer or in the cupboard after your purchased it? it should be fine if you stored it in the freezer. If it was left in the cupboard, I wont eat it. The fact that it didn’t draw might be an indication that it’s no longer good.

          • Yewande D January 15, 2015 at 1:22 pm - Reply

            No I didn’t think about storing it in the freezer and I left it in the cabinet. So I will throw it out. Thanks for the help!

  8. Md.Suleman August 20, 2014 at 11:31 am - Reply

    Where can I find ogbono?

    • 9jafoodie
      9jafoodie August 22, 2014 at 10:08 pm - Reply

      Where do you live?

      • Suleman August 23, 2014 at 12:37 am - Reply

        in india

        • 9jafoodie
          9jafoodie August 25, 2014 at 9:20 am - Reply

          Sorry dear, no clue. Maybe ask people in your local Nigerian community?

  9. igho December 11, 2012 at 2:18 pm - Reply

    Hi, just followed ur recipe. Turned out pretty good

    • 9jafoodie
      9jafoodie December 16, 2012 at 7:48 am - Reply

      that is good to hear, happy cooking!

  10. Name October 25, 2012 at 12:25 pm - Reply

    What’s wrong with my ogbonna if its a bit bitter, I’m cooking it now for the first time and my husband is almost home. I used the frying method. Help

    • 9jafoodie
      9jafoodie October 28, 2012 at 1:42 pm - Reply

      Your ogbono seed/blend is most likely old.

  11. blessing August 11, 2012 at 10:32 am - Reply

    i like ogbonu soup and okra. the second method is ok by mine

  12. […] 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 with ogbono and how to fix them […]

  13. PurpleiciousBabe February 7, 2012 at 1:10 pm - Reply

    LOOL @ DROWING OHH…. i guess it means slimey or sticky…. like okra…. too funny… naija phrases… instead of sticky some of us say gummy, instead of shift some of say dress etc…

    thanks for sharing the info..

    just so u know #mejealousesyouandthinksyouaresoamazingandtalented#

    • 9jafoodie
      9jafoodie February 7, 2012 at 5:41 pm - Reply

      lol… you have to love our Nigerianess. lol. AWWWWWW….. I am gonna cry, you are way too kind sweets.

  14. mpb February 4, 2012 at 9:45 pm - Reply

    Just made ogbono tonight, using the fry in oil first and add to stock. Yeah it was so not drawing, so i felt the only way to salvage it is to add some okro. I have never added okro to ogbono before so I hope it didn’t ruin it further. Anyways…the ogbono i used was prepackaged from nina intl and go figure had no dat eon it, so for all we know it might be 5 yrs old. If I buy ogbonno seeds (premilled), how do i “mill” it? Just blend in a blender or what? the seeds looks pretty big and hard. Thanks.

    • 9jafoodie
      9jafoodie February 6, 2012 at 7:01 pm - Reply

      Okro definitely helps. If you buy unmilled Ogbono, you can crush it first with rolling pin and finish it in a coffee grinder or food processor.

  15. Adhis January 25, 2012 at 8:16 am - Reply

    But what is ogbono? sorry, as a non-Nigerian I am unclear. A bean?

  16. Okeoghene January 23, 2012 at 9:16 pm - Reply

    I use the second method and I agree that if the ogbono is not fresh it will not draw

  17. Ginger January 20, 2012 at 2:54 pm - Reply

    Hmm, I usually use the first method. but the oil is piping hot and you sort of fry the ogbono. I was told it brings out the aroma but i think it affects the ‘draw’. What do you know of that?

    • 9jafoodie
      9jafoodie January 22, 2012 at 9:43 am - Reply

      Hummm… that is the method I have always used as well. I haven’t had any problems with draw when using fresh seed. I have to investigate 🙂

  18. Janylbenyl January 17, 2012 at 7:32 pm - Reply

    Keep up the good work dear!

Join the discussion!

Join Our Newsletter Today!

Send this to a friend