Description
Ogbono seeds, also known as agusi, ohue, Ikpan, Ikon, agushi, or mbíka, are an essential ingredient in West African cuisine. Here are some key points about ogbono seeds:
Origin and Variations:
Ogbono seeds (the local name for Irvingia) have their origins in Southern Nigeria, with considerable local variation.
The seeds are part of the fruit called Irvingia gabonensis, also known as African mango, wild mango, bush mango, or dika.
Different ethnic groups have their unique names for ogbono seeds, such as ‘pekpeara’ (Nupe), ‘ogwi’ (Bini), ‘uyo’ (Efik), and ‘oro’ or ‘apon’ (Yoruba).
Although ogbono and ugiri (the Igbo name for bush mango) are similar, there is a technical distinction between them.
Usage in Cooking:
Ground ogbono seeds are used as a thickener in making Ogbono soup (also known as Draw Soup).
The soup typically contains meat (beef, goat, fish, chicken, or shrimp), leafy vegetables (such as bitterleaf and celosia), and other seasonings.
Ogbono soup has a mucilaginous texture similar to okra soup.
Health Benefits:
Ogbono seeds are rich in nutrients and provide health benefits.
They are a source of protein and healthy fats.
Some studies suggest that ogbono may have potential anti-malarial properties.
