Ogbono Soup (Wild Mango Seed Stew)
A rich, mucilaginous West African stew made with ground ogbono seeds that give it a distinctive slippery texture, loaded with spinach, palm oil, and seasoned meat. Find ogbono seeds at African or Caribbean grocery stores.
Ingredients
- 1.5 lbs beef stew meat, cut into chunks
- 4 oz stockfish (dried cod; or extra beef), soaked, flaked
- 1/3 cup red palm oil
- 1/2 cup ground ogbono seeds (wild mango seed powder)
- 6 oz fresh spinach, roughly chopped
- 1/4 cup ground dried crayfish (or dried shrimp powder)
- 2 scotch bonnet pepper (or habanero), minced
- 4 cups beef stock
- 2 beef bouillon cube, crumbled
- 1 yellow onion, diced
- 1 tsp salt
Instructions
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1
Season 1.5 lbs cut into chunks beef stew meat with 1 tsp salt and half the 1 diced yellow onion. Cook in a pot with just enough water to cover over medium heat until tender, about 25 minutes. Reserve the broth.
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2
Heat 1/3 cup red palm oil in a large pot over medium heat until it melts. Add the remaining yellow onion and 2 minced scotch bonnet pepper (or habanero) and cook, stirring, for 3 minutes.
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3
Add 1/2 cup ground ogbono seeds (wild mango seed powder) to the hot oil and stir constantly for 2 minutes — the seeds will begin to draw and thicken.
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4
Pour in 4 cups beef stock and the reserved meat broth, stirring well. Bring to a gentle boil.
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5
Add the cooked beef stew meat, 4 oz soaked, flaked stockfish (dried cod; or extra beef), 1/4 cup ground dried crayfish (or dried shrimp powder), and 2 crumbled beef bouillon cube. Stir and simmer uncovered for 15 minutes, stirring occasionally.
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6
Stir in 6 oz roughly chopped fresh spinach and cook for 3 more minutes until wilted. Taste and adjust salt. Serve over white rice or with fufu.