Ogbono Soup and Pounded Yam

Ogbono Soup and Pounded Yam from Scratch – a slimy yet tasty and hearty Nigerian soup made from Ogbono seeds (bush mango seeds) added with pre cooked meat . And paired it with smooth, tasty and filling Pounded Yam for an extraordinary African meal experience!

Course Main
Cuisine African
Servings 5 - 7 people
Calories 440 kcal
Author Immaculate Bites


Ogbono Soup

  • 1-2 pounds meat , (oxtail , stew beef , tripe and kpomo (cow skin) )
  • 1 cup smoked fish
  • 1 cup diced onion
  • ½ cup ground Crayfish
  • 1 tablespoon chicken bouillon (adjust to taste bud)
  • 3 cups chopped greens (spinach, collard greens, kale, callaloo (African greens) )
  • 1/4 – ⅓ cup palm oil.
  • 1 tablespoon red pepper flakes
  • ½ cup ground egusi , optional
  • 1/2 cup ground ogbono
  • Salt and pepper to taste

Pounded Yam From Scratch

  • 2-3 pounds African (Ghana yams)
US Customary - Metric


Ogbono Soup

  1. In medium –sized saucepan boil meat, season with salt and pepper until tender (approximately 30-60 minutes depending on the choice of meat). You can shorten this process in half by using a pressure cooker. Boil the cow skin and tripe together or you may do so separately until tender. Use best judgement . Remove cow skin, tripe and add to the pot of boiled meat. Add smoked fish, if using any.

  2. Be sure to have enough stock from the meat (about 3-4 cups).

  3. Mix ground ogbono with red oil, then add to the pot of boiled meat, followed by crayfish and scotch bonnet pepper, bring to a boil. Simmer and let it cook for about 10 minutes or more. Add chicken bouillon or cubes, if desired.

  4. Add more stock water as needed to get to desired thickness.

  5. Then add spinach cook for another 2-3 minutes, turn stove off and serve piping hot.

Pounded Yam From Scratch

  1. Peel the yam with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.

  2. Look for any spoiled spots, such as bruising and discoloration, in the yam as you peel. Remove the spots away with the tip of the knife.

  3. Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.

  4. Add yams in a medium pot with water- enough to barely cover the yams salt to taste, if desired.

  5. Boil until tender, remove from heat and immediately drain yams thoroughly in a colander. Reserve some water from the yams to use for blending.

  6. Add pounded yams into food processor. Start blending then pulse every 20-30 seconds to check for smoothness. I use a spoon to move yam around the food processor as necessary to ensure even blending. Add about 2 tablespoons or more reserved water as needed until you achieve desired texture. Pounded yam should be stretchy and soft.

  7. Wrap in a parchment paper (for the health conscious or plastic wrap).

  8. Serve with ogbono soup.