A white plate of Ogbono soup with mixed okra, dried fish and and bush meat on a purple mat
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Ogbono Soup: The Delectable Nigerian Draw Soup Recipe

Enjoy this thick and wholesome Nigerian stew loaded with vegetables and meat in the comforts of your home!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: West African
Keyword: ogbono soup
Appliance: Stove
Servings: 6 servings
Author: Ishani Bose


  • 4 cups of Chicken or Beef stock
  • 1 cup of blended ogbono or mango seeds
  • 1 cup fish stock
  • Meat of your choice - fish, tripe, cow skin
  • 1/3 cup palm oil or peanut oil
  • salt (as per taste)
  • 3/4 cup of periwinkle
  • 1 tbsp ground crayfish
  • Kale or Collard greens
  • 1/2 tbsp of red chili flakes or cayenne pepper
  • 2 onions
  • 2 bouillon stock cubes


  • To make ogbono soup, cut the beef or chicken into medium-sized pieces and rinse them in a pot.  Season the soup with salt, and bouillon stock cubes. For those of you who don't know, bouillon stock cubes are simply made from meat stock, dehydrated vegetables, a small portion of fat, monosodium glutamate (MSG), salt, and seasonings, shaped into a small cube.
  • Now to this, add red chili flakes or cayenne pepper and diced onions. Once done, add water and allow it to boil for almost 20 to 30 minutes. Continue to boil till the meat turns tender soft. 
  • Once done, add the fish stock and cook it for an additional 5 minutes. Meanwhile, take a cup of ogbono seeds and blend them well. Add them to the boiling meat and ensure there is enough stock in the pot. To be precise, you will need nearly 4-5 cups of stock, to begin with. This can be either chicken or beef stock, depending on which meat you plan on using in your recipe. Stir the broth well until the ogbono seeds are properly dissolved. If this step is not done properly, it could affect the viscosity of the soup. 
  • Once that is done, add the periwinkles, crayfish, and palm oil and allow the thick soup to cook for more than 5 minutes.
  • Once done, lower the heat of the stove and add your green leafy vegetables. Allow it to simmer for the next 2-3 minutes. Serve it either with steamed rice or fufu. Enjoy!
    A white plate of Ogbono soup with mixed okra, dried fish and and bush meat on a purple mat


  • The challenge in making ogbono soup is that it tends to get thick very easily. So if you do not plan on having it soon, add extra stock or water to it when you do. 
  • The soup can be quite bland if you do not add red pepper flakes, cayenne pepper or minced habanero to it. We have added red pepper flakes to the soup to add heat to it. 
  •  While we have added green leafy vegetables, you can add okra instead if you'd like. This adds to the draw-ness of the soup. 
  • People usually use palm oil to make this soup. Nigerian food, like most West African food, is mainly cooked in palm oil. However, due to the various ethical issues surrounding the effects of palm oil’s production on the environment and wildlife, you can use peanut oil as a substitute.
  • The best way to enjoy the authentic flavor of the soup/stew is to ensure you do not overdo it with the seasoning. In order to get a well-rounded flavor of the soup, make sure you do not add too much of the seasoning and spices while boiling the meat for the stock as it could impact the overall flavor of the soup. Keep it simple. Just add salt, stock cube, and onions if you'd like for the base stock of the soup. This will definitely keep the authentic flavor of the ogbono soup alive.