Ogbono Soup is made from ground wild mango seeds, cooked slowly in palm oil until the pot takes on its famous stretch. That draw is the whole point: lift a spoon and the soup follows. Ground crayfish, onions, pepper and seasoning round out a base that is nutty, smoky and deeply savoury.
Heat sits in the medium range, warm and steady rather than sharp. Ogbono is at its best with eba, pounded yam, semo or fufu, using the swallow to carry every drop.
The container charge is already included in the price. Come and enjoy a hot bowl at the restaurant, or order online for pickup or delivery in Kigali from Jollof Bistro.
