Joy Onuorah 
Obbono soup is a delectable Nigerian concoction soup and it’s super easy to prepare. It’s a thick and hearty stew made with Ogbono seeds (wild mango seeds) loaded with meats and fish simmered in a light delicious broth.
Ingredients
- 1 Cup blended Ogbono or wild mango seed
- 4 Cups stock Beef or Chicken
- Meat Tripe, cow skin or Fish of choice
- 1 Cup Stock Fish
- Salt to taste
- 2 stock cubes
- 1/2 Tbsp Red Chili flakes or Cayenne pepper
- 1 Tbsp Crayfish ground
- Ugwu Kale or Collard Greens
- 3/4 Cup Periwinkle
- 1/3 Cup Palm Oil
Steps
- Cut the beef rinse and throw into a pot. season with Salt, bullion powder (or stock cubes). Add the diced Onions and the red chili flakes, Leave to boil for about 20 to 30 minutes depending on how tender you want the meat to be.
- Once the meat is almost done, add the stockfish and cook for 5 minutes or till soft.
- Blend the Ogbono seeds and add it to the boiling meat: Be sure you have enough stock in the pot. You need about four cups of stock to start with. Stir very well until the Ogbono is well dissolved in the stock
- Stir in the periwinkles, crayfish, and Palm Oil and leave to cook for another 5 minutes.
- Now turn down the heat then add your leafy greens. Leave to simmer for another 2 to 3 minutes.
- Serve with your favorite swallow like Eba, Amala, Pounded Yam and the likes. ENJOY!