Ogbono

Irvingia spp.

nuts & seeds

Kernels of a wild mango, ground: they make ogbono soup thick and slippery.

Origin

West and Central Africa

Season (United States)

all year round

Preparation

The powder is stirred into hot palm oil, then poured into the broth and cooked for about ten minutes, stirring, until stringy; it is eaten cooked.

Molecules

MucilagesIn small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

In Cameroon, the same seed, pressed, gives “Dika chocolate”.