Ogbono soup (draw soup) is one of the most popular soups in Nigeria. Here, you will learn how to make this delicious soup and why it falls into the list of Nigerian popular soups.
You will also find a video on making Nigerian Ogbono (ogbolo) soup at the bottom of this page.

While searching the web I have learned that there are over forty different soups that are eaten in Nigeria and there are probably about a hundreds of other foods, the list would likely run into thousands if both fruits were counted.

Here we talked about the process involved in making Nigerian draw soup. This soup is actually easy to prepare because almost all of its ingredients could be prepared by traders in the market, making it very easy for the cook.

Ogbono Soup
What you find above is a delicious plate of ogbono soup, I used just a handful of uziza leaves

Although, most people prefer this soup without leaves, the video below was made with bitter leaves. You can substitute different leaves for most Nigerian soups, this soup can also be made with fluted pumpkin leaves. I have even eaten ogbolo soup that was made with uha leaves by my grandmother several years ago. So you can go ahead and experiment wildly!

Here are all the ingredients for making Nigerian Ogbono Soup, it would serve about 6×2 persons ( the remainder could be refrigerated for up to two weeks)

Meat of choice (beef, chicken, turkey or assorted meat)
1 cups of ogbono seeds
Stock fish head (medium size)
2 medium size dry fish
1 cup of crayfish (ground)
Fluted pumpkin (a bunch)
1 teaspoon of ogiri or ground dawadawa or okpei (local ingredients) (optional)
10 to 15cl of palm oil
About 1 liters of water
salt and pepper to taste.

Assorted meat is always preferred above all other types of meat in Nigeria. This is just different parts of a cow, from the intestine to the tripes (shaki), kidney, liver, heart and also red meat (beef).

making ogbono soup

Like I stated above. This soup is very easy to prepare, you can grind/blend ogbono seeds with a blender or hand grinding machine. This can either be done at home or by the trader who sold it to you in the market (if you live in Nigeria).

Selecting the right Ogbono seed and other ingredients.

Most people don’t know the difference between the authentic and the fake ogbono seeds, the best approach would be to buy from a trusted trader. Although there is just very little difference between the two, the only difference is that one has better elasticity

Another ingredient that has a direct effect on any Nigerian soup is the kind of dry fish used, I like to use the round dry cat fish. It is sold in most Nigerian markets and African shops, if you can get your hands on a good one it tastes nice in soups

You can also slice the ugwu leaves (fluted pumpkin) in the market, the traders will assist you or you can do it yourself at home. Just pluck off the stem and slice with a sharp knife and a chopping board (I use tray sometimes), but that is only if you are making this soup with fluted pumpkin

But if you want to make this soup with bitter leaves you might want to boil the bitter leaves with water for ten to fifteen minutes, this technique would further reduce the bitter tastes and also soften the leaves (some people also add a little bit of edible potash just to hasten the whole process but I highly advice against this practice because it can change the entire texture of your soup thereby decreasing the nutritional value.

I did say that you can also make ogbono soup with just a handful of uziza

Soak the dry fish and stock fish with hot water and wash thoroughly to remove sand and impurities.

Here is how to make Nigerian ogbolo or Ogbono soup.

Parboil your meat the normal way, with all the necessary ingredients (2 cubes of knorr or maggi, salt, onions, half T/S of thyme and other spices or flavors of choice).

Add water to the meat after about ten minutes and cook till it is soft enough for consumption and the water is almost dried (just about 1 cup left), You will need to add 3-4 cups of water at this point. Add the washed dry fish and stock fish, about 10 to 15cl of palm oil, ground crayfish, stir, cover and cook for 10-15 minutes.
How to make Ogbono soup

Add salt and pepper to taste, add a cube of maggi or knorr (optional), add the ground ogbono seeds, stir and cook for another five minutes.

Allow for about three minutes before adding the chopped fluted pumpkin leaves or bitter leaves (as below)

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You just made a very delicious Nigerian ogbono soup

Video For Nigerian Ogbono Soup


What you see above is the video for making Nigerian Ogbono soup, it went ahead to list all the ingredients used as well as a step by step detailed instruction on making this delicious Nigerian soup, Enjoy!

Compare other Nigerian soups & Ogbono Soup

Okra soup in Nigeria

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Comments

  1. Yetunde  July 28, 2013

    Yes! Finally, here is my favorite Nigerian soup. I am a Yoruba woman and as you know, we eats lots of draw soups, Ogbono is one of them. Ewedu is also there.

    reply
  2. The Nigerian Kitchen  July 28, 2013

    Please I would love to see your comments below; how do you eat Ogbono soup? Do you like to blend with egusi or even stew
    Thanks

    reply
  3. Joyce  August 9, 2013

    I also like to make acombination of ogbolo and a little quantity of Okra, that way it taste more delicious. This is one of my favorite soups and I like to enjoy it with garri (eba).

    reply
  4. Yoruba Boy  August 9, 2013

    I like ogbono soup and amala, I am a confirm yoruba guy, that is the best.

    reply
  5. Mr Joyce  October 8, 2013

    Ogbono soup is also my favorite Nigerian soup and I am not alone on that, my family tOo! We make more of this soup than any other Nigerian soup. And yes I like a combination of ogbono and okra but my hubby seem to have issues with soup combos, he like straight soups, no combination.

    reply
  6. mrs Obi  October 8, 2013

    Just made this oooo! Hubby swallowed a morsel of Eba n said this is World Cup Qualified! Lol! Cnt wait to cook ofe Akwu for him cos I haven’t cooked it for him since we met. Pls is there sandwish recipe? We love bread toast a lot but need other ideas other than sardine n tomatoes sandwish.
    This site rockz!

    reply
  7. Chy Anegbu  February 2, 2014

    Hello Mrs Obi, thanks for your comment.

    reply
  8. katie  February 4, 2014

    Liking the site!! Ogbono soup is our traditional soup we don’t cover the soup after u put your ogbonor so the soup doesn’t get watery and lose ability to draw well y dishing,so pls don’t cover ur draw soup…..proudly Edo

    reply
    • Chy Anegbu  February 6, 2014

      Katie, I like your name. Thanks for the tip

      reply
  9. lizzy  February 23, 2014

    never you cover your pot of ogbono soup, either when cooking it,or when warming it. cos it will lose its drawness later when its cold

    reply
  10. moji  February 26, 2014

    I lov this site.I must say u r doin a great job.I’m goin to try ogbono today.I cooked edikaikong few days ago,my husbnd enjoyed it wt pounded yam.tks a million

    reply
  11. kolawola Aderonke  May 30, 2014

    Can I cover the soup after pouring d ogbono?

    reply
    • Chy Anegbu  May 31, 2014

      Sure, Kola, you can cover the pot after adding the ogbono. However, in my case, I don’t completely cover the pot, just half way.

      reply
  12. Yinka  June 30, 2014

    Lovely Ogbono soup, this is exactly how I make mine,except that I use red meat and
    ponmo,can’t wait to try it with assorted meat.I’m yoruba but I love
    varieties,that’s what most ladies fail to realise,don’t just feed your
    husband with eba and egusi all the time,lol.looking forward to
    learning more from you and thanks you’re doing a wonderful job.God bless you real good.

    reply
  13. esther  August 7, 2014

    I dissovle ♍Ɣ ogbone in warm palm oil how abt dat

    reply
    • Chy Anegbu  August 9, 2014

      That too would do, thanks @ Esther.

      reply
  14. Imoh stev  December 20, 2014

    wen will dawadawa(okpei) b added to d soup

    reply
    • Chy Anegbu  December 22, 2014

      Just before you add ogbono.

      reply
  15. blossom  January 20, 2015

    I like the soup so much,I add uziza either the seed or the leaves,it adds ts own taste.

    reply
    • Chy Anegbu  January 25, 2015

      Yes blossom, I do add uziza too

      reply
  16. naomi  February 24, 2015

    my honey boy loves ogbono soup alot. i prepare exactly your way. he eats it in the morning n evening. chy u rock! keep it up!

    reply
  17. olubunmi  February 25, 2015

    this soup is super i will try it tonight
    thank you i have learn another style of cooking ogbon soup.

    reply
  18. OSAMAGBE  February 25, 2015

    Wow! i love Ogbono soup. i combine with okra and stew… its super delicious with Amala.

    reply
  19. victoria  February 26, 2015

    thank you so much for the recipes u have been sending to me> its helped me a grate deal. now i can make other Nigerian native soups.

    am doing well now.

    thanks to you.

    reply
  20. horlahmidey  March 5, 2015

    I always love all ur recipes cos it gives me more about Nig native soup……….I WANT SOME MORE

    reply
  21. Kelechi  April 1, 2015

    I love this soup too. But, egusi has to be my favorite.

    reply
  22. DOREEN  May 30, 2015

    Can I Add Dawadawa After Putting Everytin?

    reply
  23. Damilola  July 13, 2015

    Have bin eager to make assorted ogbono soup for my husband all dis while but I ve no idea of how to go about it. Am rily about dis procedures. A big tnx to the Nigerian kitchen.

    reply
  24. Temitope  July 31, 2015

    Nice and easy method of cooking ogbono but i did not see you add pepper in the video, i guess it was an oversight though it was mentioned as one of the ingredients.

    reply
    • Chy Anegbu  July 31, 2015

      You can add the pepper at any point in time, from when you added crayfish to when you added the leaves.

      reply
  25. helen gideon emmanuel  August 27, 2015

    Ogbono can dissolve smoothly in hot water also: just add it to the pot of boiling meat and give it a few seconds while turning it at the same time and that will do.

    reply
  26. val  October 24, 2015

    for the lady who wanted a recipe on bread, u can do chicken mayo sandwich. after u have boiled ur chicken with all d seasons, u blend and then mix with mayonnaise. u can add some bits of fresh parsley leaves, salt to tase and black pepper. spread d mixture on ur bread and ur sandwich is good to go

    reply
  27. Don-Harry  February 25, 2016

    Bravoo Madam Chy.. U just hit the point and easy for a beginner to comprehend ..
    Uh lala the soup taste yummy

    reply
  28. ujunwa  February 25, 2016

    I will try ur method of ogbono soup chy

    reply
  29. lizzy  February 25, 2016

    I am madly in love with draw soup. I made ogbolo soup yesterday even my Hubby loved it.

    reply
  30. sophy  February 25, 2016

    hi chy. you are indeed a good cook. nice recipe for ogbono soup. its actually one of my tribal soup. its well enjoyed with pounded yam or soft eba. keep it up

    reply
  31. sophy  February 25, 2016

    nice one katie. a true daughter of the edo soil

    reply
  32. tina edith tetteh  February 26, 2016

    to know d good ogolo seed, wen u pick a handul, its fresh and a bit cloudy but d bad ones are old and dark. I use to prepare my ogbolo this. way till I met my friend and neighbor. she puts d ogbolo in. a. plate add plenty oil and stir while. meshing it too. den she heats it til everything dissolves. then she pours it to d boiling meat on fire. u will love it. very elastic…..

    reply
  33. Osaro  February 26, 2016

    Nice one Chy,

    You should not use onions to boil your meat when making ogbolo soup, cos onion reduces the elasticity by the time it’s cool.

    Osaro
    Edo woman

    reply
  34. magravine  February 26, 2016

    Chy you rock! I have been enjoying your recipes. Keep it up and God bless you

    reply
  35. Uche Obadike  February 27, 2016

    It seems like each ingredient has its own time to be added in the soup while preparation is going on. Sounds like mathematics to me.I always shove everything inside at once and go my way.No wonder my mother calls my soup cut and nail.Am I not right to think that cooking is a woman’s thing?.Now I know why my wife’s and my sister’s soups tastes a lot better than mine.Sometimes I force myself to eat my own It seems like each ingredient has its own time to be added in the soup while preparation is going on. Sounds like mathematics to me.I always shove everything inside at once and go my way.No wonder my mother calls my soup cut and nail.Am I not right to think that cooking is a woman’s thing?

    reply
  36. sharifat  March 5, 2016

    it is delicious in deed. but my problem is that here in north we don’t have much leaves.

    reply
  37. Temitayo  March 24, 2016

    I use to heat the palm oil and dissolve the ogbono before cooking it. Thanks a million for this site I’m loving it. I’ve also tried your fried rice recipe but I use tumeric in place of curry and it was fantastic. I love you Chy

    reply
  38. Mrs. Feyi Tijani  April 12, 2016

    Chy, u are one in a million. Your ogbono recipe is awesome. Keep it up. Mind you I love the egusi soup most. But as a typical Lagosian when I cook ogbono I love to add crab and Shaw’s. The yorubas will know what I mean by Shawa and Crabs after adding the offal. Chy keep up the good cooking.

    reply
    • Chy Anegbu  April 12, 2016

      ok, thanks for your comment.
      Chy

      reply
  39. jummy  April 13, 2016

    Been wanting to make this soup particularly; now I can try. Thanks chy

    reply
  40. Elizabeth  April 20, 2016

    Your site is very informative. In making my ogbolo soup I add okro

    reply
  41. rameed  May 5, 2016

    My favorite draw soup. Prefer mine with okro and ukwu. Atime, I add small egusi. Very delicious, the more the variety of ingredient, d better d taste

    reply
  42. funmi  June 1, 2016

    Awesome. Keep the good work up. Will try this tonight…..

    reply
  43. Adeola  June 13, 2016

    Please can you make a video of this?

    reply
  44. Glory Godwin  June 24, 2016

    I love edikaiong and okor soup, they are very sweet. U
    And urcur making me to be hungry, keep it on.

    reply
  45. Urge Offor  July 2, 2016

    The method is fantastic. I am following it to cook my ongoing soup now

    reply
  46. Blessed Akajiaku  July 16, 2016

    what does dawadawa actually do in soups? and it hardly dissolves

    reply
    • Chy Anegbu  July 18, 2016

      We just love the aroma of dawadawa, you grind it before adding it @ Akajiaku

      reply
  47. Olayinka  July 16, 2016

    I will give this a trial. Thanks for the good job you are doing

    reply
  48. Adenike Fowosere  October 1, 2016

    I like dis site… It really help

    reply
  49. Esther  November 9, 2016

    i like your cooking method ma.since you love daddawa aroma i would like to introduce you to my arewa special made you will like it too i make it and sale.

    reply
  50. charlotte bester  December 2, 2016

    hi i am making this next week for my partner and he wants me to use goat meet
    meats i will be using shaki dry cratfish and stockfish i was wondering if you can help. how do i cook the goat meet beofre hand to put it in the ogbono when i am preparing it. thankyou

    reply
  51. Nkay  December 17, 2016

    I used goat meat and it was fine.. thanks for the recipe

    reply
  52. fellykimara  January 27, 2017

    Wow I just made it now…it was superb

    reply

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