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.
