Ogbono Soup: Authentic Nigerian Draw Soup

What Is Ogbono Soup?

Ogbono soup — sometimes called "draw soup" — is made by frying ground ogbono seeds in hot oil until they thicken, then building the soup with stock, meat, fish, and leafy vegetables. The result is a glossy, deeply savory soup with a texture unlike anything else in Nigerian cooking.

Ingredients

• 1 cup ground ogbono seeds
• 1/4 cup palm oil
• 1 lb assorted meat (beef, tripe, or goat meat), pre-cooked
• 1/2 lb smoked or dried fish, cleaned
• 1 onion, chopped
• 2 tbsp ground crayfish
• 1-2 tbsp ground pepper (to taste)
• 2 cups meat or fish stock
• 2 cups chopped spinach or ugu (fluted pumpkin leaves)
• Seasoning cubes and salt to taste

How to Make Ogbono Soup

Step 1: Fry the Ogbono — Heat the palm oil and fry the ground ogbono seeds for 2-3 minutes, stirring constantly, until it becomes thick and glossy.

Step 2: Build the Base — Add the chopped onion and stir, then gradually add the stock while stirring to prevent lumps.

Step 3: Add Protein — Stir in the pre-cooked meat, fish, and crayfish. Simmer for 10-15 minutes so the flavors combine.

Step 4: Season — Add ground pepper, seasoning cubes, and salt to taste.

Step 5: Add Vegetables — Stir in the chopped spinach or ugu and simmer for another 3-5 minutes. Avoid overcooking so the vegetables keep some color.

Step 6: Serve — Serve hot with pounded yam, eba, or fufu.

Tips for the Best Ogbono Soup

• Stir constantly while frying the ogbono to avoid burning it.
• Add stock gradually — pouring it all in at once can make the soup lumpy.
• For extra stretch, don't over-stir once the vegetables go in.
• Combine ogbono with a little egusi for a common variation with even more body.

What to Serve With Ogbono Soup

• Pounded yam
• Eba (garri)
• Fufu
• Semovita
• Amala