Entree: Nigeria – Middle Belt – Fufu and Ogbono Soup (Starchy cassava fufu served with a thick, savory soup made from ground ogbono seeds, meat, smoked fish, and leafy greens)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) cassava fufu flour (instant)
- 4 cups (960 ml) water for fufu
- 1 lb (454 g) beef, cut into 1-inch (2.5 cm) cubes
- 1 smoked mackerel, about 8 oz (225 g), deboned and flaked
- 1/2 cup (60 g) ground ogbono (wild mango) seeds
- 1/4 cup (60 ml) palm oil
- 1 medium onion, about 6 oz (170 g), chopped
- 1–2 Scotch bonnet peppers, finely chopped (adjust to heat preference)
- 2 tbsp (30 g) ground crayfish
- 1 tbsp (15 g) iru (fermented locust beans) or 1 tbsp (15 g) chopped shrimp paste if unavailable
- 4 cups (960 ml) beef stock or water
- 2 bouillon cubes
- 1 tsp (5 g) ground red pepper or to taste
- 1 tsp (5 g) salt or to taste
- 1 bunch (approx. 8 oz / 225 g) spinach or ugu (fluted pumpkin) leaves, washed and chopped
- 2 tbsp (30 ml) vegetable oil (if palm oil is insufficient for cooking)

Instructions

1. In a pot, combine the beef, 1 chopped onion, bouillon cubes, and 4 cups (960 ml) beef stock or water. Bring to a boil, then reduce heat and simmer 30–40 minutes until beef is tender; skim any foam.
2. Meanwhile, prepare the fufu: Bring 4 cups (960 ml) water to a boil in a saucepan. Gradually whisk in the cassava fufu flour until smooth and lump-free. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy and elastic, about 5–8 minutes. Remove from heat and keep covered.
3. When the beef is tender, remove 1 cup (240 ml) of the cooking liquid into a bowl and set aside. Add the chopped Scotch bonnet peppers, remaining chopped onion, ground crayfish, and iru to the pot with the beef. Stir and simmer 5 minutes.
4. In a small bowl, whisk the ground ogbono with the reserved 1 cup (240 ml) hot cooking liquid to make a smooth paste with no lumps.
5. Reduce heat to low and slowly pour the ogbono paste into the soup, stirring continuously. Add the palm oil and continue stirring until the soup develops a glossy, somewhat viscous (mucilaginous) texture, about 3–5 minutes.
6. Add the flaked smoked mackerel, chopped spinach or ugu leaves, ground red pepper, and salt. Simmer gently 5–8 minutes more until the greens are wilted and flavors meld; do not boil vigorously or the texture may change.
7. Taste and adjust seasoning. Serve hot with portions of cassava fufu shaped into balls alongside the ogbono soup for dipping.