Thursday, 16 August 2018

Ogbono soup, flows easily, but do u know where Ogbono comes from?

Eating my Ogbono with vegetable soup

Irvingia gabonensis is a species of African trees in the genus Irvingia family member, sometimes known by the common names of ‘wild mango’, ‘African mango’, ‘bush mango’, ‘Ogbono’. They bear edible mango-like fruits, and are especially valued for their fat- and protein-rich nuts. 

Plucking Ogbono seed from a tree 
The mango like fruit of Ogbono

The tree is common in Igbo land, Edo and Delta in Nigeria, it survives in tropical wet and dry climate zone. It grows up to a height of 40 m (130 ft). The fruit is nearly spherical, green when ripe with a bright orange pulp. The stone is woody and contains one seed, the crown is evergreen, the flowers are yellow to greenish-white in small particles.

The leaf of Ogbono tree

Eating fresh but ripe Ogbono fruit 

The pulp of tastes juicy and sweet and is eaten fresh, it contains: Water, Carbohydrate, Protein, Fat, Phosphorus, Calcium, Vitamin C and Iron.

Drying Ogbono seed in the sun before it will be cracked open for cooking 
The seeds popularly known as Ogbono by Igbos and Nigerians generally is used in making Ogbono soup, also known as draw-soup, which is slimy in nature just like Okra. Ogbono soup can be prepared plain, or with some vegetables, or even with Okra of with Egusi as the person may like it. The ingredients for Ogbono Soup may include assorted meat and fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish, some handfuls of Ogbono Seeds, red palm oil, ground crayfish, Pepper and Salt (for taste).

A plate of Ogbono seed ready for cooking  

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