Ogbono soup is built on ground wild mango seed, which is what gives the soup its signature draw, that long glossy stretch as you lift a spoon. Cooked out in palm oil with traditional seasoning, it turns thick, nutty and deeply savoury.
Served with cassava fufu, the soft fermented cassava swallow that is made for exactly this kind of soup. Pinch, dip, and let the draw do the rest. Spice sits at a comfortable middle level, warm rather than punishing. This is the buffet serving.
Order it online and collect in Remera or have it delivered anywhere in Kigali by Jollof Bistro.
