Ogbono Seeds: A Quick Guide

Ogbono is a key ingredient in West African cuisine, particularly in Nigeria.

It is usually ground into a powder and used primarily to prepare Ogbono Soup.

This soup is loved for its thick, slimy texture and taste, as well as its ability to pair with other ingredients.

What is Ogbono?

Ogbono is made from the seeds of the Irvingia gabonensis fruit.

It is also known as wild mango seeds or bush mango because the fruit closely resembles a mango.

The seeds have a high fat content, which makes them ideal for thickening soups and stews.

When cooked, they release a substance that gives the soup its unique, slimy consistency, similar to okra or Ewedu leaves.

The first step is to grind the seeds into a fine powder using a spice grinder or mortar and pestle.

These days, you can buy pre-ground Ogbono at various markets as well as online.

The next step is to fry the ground Ogbono in palm oil to release its flavor and thicken the soup.

You will need to keep adding water or stock gradually while stirring to avoid lumps.

For a step-by-step guide, please see our article on how to make Nigerian Ogbono soup.

The seeds are not only flavorful but also highly nutritious. They include healthy fats, protein, dietary fiber, vitamins, and minerals.

You should store the seeds or powder in an airtight container in a cool and dry place to prevent spoilage.

It is important to keep it away from moisture and sunlight.

If you want it to last longer, you should refrigerate or freeze the seeds or powder.

Ogbono seeds and powder can go bad if exposed to moisture or heat.

Usually, whole seeds last longer than ground powders and can last for up to a year when stored properly.

Once it is ground, it is best used within 3–6 months.

If this seed is unavailable, you can try Ewedu (Jute leaves) or Okra.

You can serve Ogbono with a variety of traditional Nigerian dishes including Pounded Yam, Fufu, Eba (Garri), or Amala.