Ogbono Soup — known lovingly across Nigeria as draw soup — is one of the most comforting and distinctive dishes in West African cooking. Made from ground ogbono seeds, the dried kernels of the wild African mango (Irvingia gabonensis), this thick, deeply flavoured soup takes its nickname from the silky threads it forms when lifted with a spoon. A staple across southern and eastern Nigeria, it graces the table at family Sunday lunches, naming ceremonies, and everyday weeknight dinners alike — and for Nigerians across the UK, a pot of Ogbono Soup on a cold British evening is as close to home as it gets.
What makes Ogbono Soup so irresistible is its remarkable draw — that satisfying, viscous quality that wraps every piece of swallow in rich, fragrant broth. A base of warm palm oil and toasted ogbono builds depth before the stock even arrives; then come the pungent locust beans, smoky dried fish, heady ground crayfish, and tender assorted meat, each layer adding to an umami richness that is deeply Nigerian. A handful of fresh tete leaves stirred in at the end brings colour and a clean finish. However your family makes it — heavy with fish or loaded with meat — the draw is always the star.
Every ingredient you need for an authentic pot of Ogbono Soup is stocked at Awuf Afro Store, from our ground ogbono and pure palm oil to dried catfish, smoked prawns, stockfish fillet, fresh tete, and all your seasonings. Simply order online and have everything delivered straight to your UK door.
Ingredients
Serves 4–6
| Quantity | Ingredient |
|---|---|
| 200g (2 packs) | Ground ogbono |
| ½ cup (approx. 125ml) | Palm oil |
| 1kg | Assorted meat (beef, tripe, or your choice — cleaned and cut into chunks) |
| 1 pack (80g) | Stockfish fillet (soaked in hot water to soften before use) |
| 100g | Dried catfish fillet (briefly soaked and broken into chunks) |
| 100g | Smoked prawns |
| 3 tablespoons | Ground crayfish |
| 1 bunch | Fresh tete (African spinach) (washed and roughly chopped; soko also works well) |
| 3–4 peppers | Scotch bonnet peppers (blended smooth with half the onion) |
| 1 medium | Red onion (half blended with peppers, half diced) |
| 1 tablespoon | Locust beans (iru) |
| 2–3 cubes | Seasoning cubes |
| to taste | Salt |
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Method
- Season and parboil the meat (25–30 minutes): Wash your assorted meat and place in a medium pot. Season with 2 Maggi Star Seasoning cubes, salt, and half the diced onion. Add just enough water to cover and bring to a rolling boil. Reduce heat and cook for 25–30 minutes until the meat is nearly tender. Reserve the stock — you will use it to build the soup.
- Add the stockfish (10 minutes): While the meat cooks, soak the PC Stockfish Fillet in boiling water for 10 minutes until softened. Pick through to remove any bones, then add to the meat pot for the last 10 minutes of cooking. This deepens the stock with that unmistakeable stockfish flavour.
- Prepare the dried catfish: Pour boiling water over the Awuf Dried Catfish Fillet and leave for 5 minutes to soften. Drain, check for bones, and break into rough chunks. Set aside.
- Blend your peppers: Blend the scotch bonnet peppers with half the onion until smooth. Set aside.
- Dissolve the ogbono in palm oil (3–4 minutes): Pour the Banga Palm Oil into a large, heavy-based pot and warm over medium heat for 2–3 minutes. Do not bleach. Add all 200g of Awuf Ground Ogbono and stir continuously for 3–4 minutes. The seeds will absorb the oil and begin to swell and foam slightly — this activates the thickening power of the ogbono.
- Build the draw (5–7 minutes): Ladle in 400–500ml of the reserved meat stock, a little at a time, stirring constantly to prevent lumps. The soup will turn a deep amber and begin to draw into long, silky threads when you lift the spoon — this is exactly what you want. Keep stirring over medium heat for 5 minutes until the base is thick and glossy.
- Add the proteins (10 minutes): Add your cooked assorted meat, stockfish, dried catfish chunks, and Delex Smoked Prawns to the pot. Stir well to coat everything in the ogbono base. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Season the soup (10 minutes): Add the blended pepper, remaining diced onion, 3 tablespoons of Awuf Ground Crayfish, and the Delex Iru (locust beans). Season with the remaining Maggi cube and salt to taste. Stir thoroughly and cook for a further 10 minutes. Stir every couple of minutes to prevent the ogbono from catching on the bottom of the pot.
- Finish with tete greens (3–4 minutes): Wash your fresh tete leaves, add to the pot, and stir through. Cook for 3–4 minutes until just wilted and still vivid green. Taste and adjust salt and seasoning one final time.
- Serve: Ladle the hot Ogbono Soup into bowls and serve immediately with pounded yam, eba (garri), fufu, or semovita. Watch the draw as you scoop — that thread is the mark of a perfect pot.
Tips & Variations
- Control the draw: For an extra thick, heavily drawing soup, increase the ogbono to 250g. For a lighter consistency — especially if serving children — reduce to 150g and add a little more stock. The draw is deeply personal; adjust to your preference.
- Freeze for busy weeks: Ogbono Soup freezes beautifully. Cool completely, portion into airtight containers or freezer bags, and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob with a splash of water, stirring as it warms through.
- Deepen the umami: For a truly old-school pot, stir in a small teaspoon of Awuf Ogiri alongside the iru — this fermented locust bean paste adds an earthy, pungent punch that takes the soup to another level entirely. Available at Awuf Afro Store.
