The Easter Nigerian variant of one of the most popular soups in Nigeria, named after the main ingredient, the African Wild Mangoes .
Ogbono soup is similar to Okro soup, it draws a lot and it is more enjoyable with any swallow food (Pounded yam, eba, semovita, Amala, Fufu etc). It is known and called (bush mango) by the Igbo people. Cooking Ogbono soup is very interesting with the ingredients added to it.
INGREDIENTS FOR OGBONO
- Assorted Meat and Fresh Fish:
- Beef, Shaki (cow tripe), Dry Fish, and Stockfish.
- Ogbono Seeds.
- Red palm oil.
- Vegetable: Frozen (Spinach), Pumpkin leaves or Bitter leaf
- Pepper and Salt (To taste)
- 2 stock cubes (Maggi/Knorr)
OGBONO BENEFIT TO THE BODY
Used for medicine production (Drugs), Analgestics properties, Helps to maintain the weight balance, Reduces the percentage of diabetics, It is edible, It regulates the serum cholesterol level, It regulates any sign of dysentery, It is used for the production of cosmetics (soaps, makeup and skin treatment), It serves as livestock fodder purposes, It serves as erosion controls, It performs an ornamental function, It prevents constipation, It serves as astringents, It is used for dental care solutions.
Ogbono fruit is rich in potassium, iron, water, energy, protein, carbohydrate, ascorbic acid, sodium, amino acids, dietary fibre, vitamin C, calcium, magnesium and phosphorus. The seeds contain fatty acids such as stearic acid, oleic acid, palmitic acid, myristic acid and lauric acid.
Preliminary phytochemical screening of the aqueous leaf extract of Irvingia gabonensis shows that it contains phlobatanins, saponins, phenols and tannins.