Ogbono Soup
Assorted meat (beef, tripe, cow foot), ponmo (cow skin) and smoked panla (dried fish) come together in this beef — 75 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the assorted meat with chopped onion, one seasoning cube and a little salt, then boil with just enough water to cover until tender, about 45 to 60 minutes, reserving all the cooking stock.
- Soak the stockfish and ponmo in hot water until softened, then add them along with the smoked panla to the pot of meat and simmer for another 10 minutes so the flavours combine; pick over the panla to remove any bones.
- In a separate small bowl, gradually mix the ground ogbono with the warm palm oil to form a smooth, lump-free paste.
- Bring the reserved meat stock to a gentle boil, topping up with water until you have about 4 cups of liquid, then stir the ogbono paste into the simmering stock a little at a time and cook on low heat for 12 to 15 minutes, stirring often, until the soup thickens and draws.
- Stir in the ground crayfish, the remaining seasoning cube and the whole or blended scotch bonnet peppers, then return all the cooked meats, ponmo and fish to the pot.
- Simmer gently for a further 10 minutes so everything is heated through and the flavours meld, adjusting salt to taste and adding a splash of water if the soup becomes too thick.
- Add the chopped spinach or ugu leaves, stir through and cook for just 3 to 5 minutes so they wilt but keep their colour, then remove from the heat and serve hot with pounded yam, eba or fufu.
You'll use: Pan · Large pot · Saucepan · Blender
Tips & common questions
How long does Ogbono Soup take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ogbono Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Ogbono soup with beef and roasted cow skin.jpg by Bukky658, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.