Ogbono is ground wild mango seed, and it is what gives this soup its thick, glossy pull. Cooked out in palm oil with crayfish, pepper and stock, it turns nutty and full-bodied, the kind of soup that coats the swallow instead of running off it.
We build it with assorted meat, typically shaki, ponmo and beef, simmered until soft. The pepper stays warm rather than sharp so the ogbono flavour keeps the lead. Eat it with eba, pounded yam, semo or fufu. Prices are in RWF.
Enjoy a bowl in our Remera dining room, or order online for pickup or delivery across Kigali from Jollof Bistro — The Best Nigerian Food in Kigali.
