Ogbono Soup is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds (the local name for Irvingia)[1][2] are originated and were first grown in Southern Nigeria[3][4][5] with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, Ogbono is an indigenous forest tree associated with plants classified as 'non-timber forest products. It goes by various indigenous names among Nigerians. The Common use of the word “ogbono” in general Nigerian parlance stems from the Igbo name for the word. Among the Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' or ‘apon’ in Yoruba.[6] Although ogbono (dika nut) and ugiri, the Igbo name for bush-mango, are very similar indeed and often regarded as equivalents, there is technically a distinction.
For individual preferences, Ogbono soup can be cooked together with Egusi, it can also be cooked together with Okra. These methods are likely ways to make the soup thicker and spicier.[8][9]
It can be eaten with fufu,[1] semo, wheat swallow, with pounded yam, or the processed and fried garri. In other countries the soup may be available in packaged prepared form in some markets that specialize in Western African foods.[1] Ogbono soup has a mucilaginous draw texture,[10] similar to okra soup.
