Ground Ogbono is the thickener behind one of Nigeria's best loved soups. Seeds of the wild African mango are dried and milled to a fine powder that, once it meets hot palm oil and stock, turns the pot silky and gives ogbono soup its famous long draw.
The flavour is nutty and faintly earthy, and a little goes further than most people expect. Cook it with palm oil, stock and your meat or fish, finish with bitter leaf or ugu, then serve with eba, fufu, akpu or pounded yam.
Available in 100g, 250g, 500g and 1kg packs. Order online from Jollof Bistro in Kigali for delivery or pickup.
