Ogbono is made from ground wild mango seed, cooked out in palm oil until it thickens into the glossy, stretching soup that makes swallow so satisfying to eat. The flavour is nutty and rounded, deepened with crayfish, pepper and stock.
Seafood is the protein in this version, keeping the bowl lighter than the meat option while still tasting rich. The pepper sits comfortably in the middle. Serve it with pounded yam, eba, semo or fufu. Prices are in RWF.
Order online for pickup or delivery anywhere in Kigali, or come and eat with us in Remera at Jollof Bistro.
