Slow-Cooked Nigerian Ogbono Soup with Tender Beef
A hearty Nigerian soup thickened with ground ogbono seeds, simmered with tender beef and leafy greens for a comforting and flavorful meal. This african ready in about 100 minutes pairs cut into 1-inch cubes beef stew meat, ground ogbono seeds, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes beef stew meat
- 1/2 cup ground ogbono seeds
- 1/3 cup palm oil
- 3 cups, chopped fresh spinach leaves
- 1 medium, chopped large onion
- 3 minced garlic cloves
- 4 cups beef broth
- 2 tbsp, ground dried crayfish
- 1 whole scotch bonnet pepper
- 1.5 tsp salt
- 1 tsp ground black pepper
Instructions
- Step 1: In a large pot, add 1.5 lbs beef stew meat cubes, 1 medium chopped onion, and 4 cups beef broth. Bring to a boil over high heat, then reduce to medium-low and simmer covered for 1 hour until the beef is tender.
- Step 2: Stir in 1/3 cup palm oil, 3 minced garlic cloves, and 2 tbsp ground dried crayfish. Cook over medium heat for 5 minutes until fragrant.
- Step 3: Slowly whisk 1/2 cup ground ogbono seeds into the pot, stirring continuously to prevent lumps. The soup will begin to thicken and become slightly slimy in texture.
- Step 4: Add 3 cups chopped fresh spinach leaves and 1 whole scotch bonnet pepper (whole to control heat), stirring well. Simmer uncovered for an additional 10 minutes.
- Step 5: Season with 1.5 tsp salt and 1 tsp ground black pepper. Remove the scotch bonnet pepper before serving to avoid excessive heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Nigerian Ogbono Soup with Tender Beef take to make?
Total time is about 100 minutes (20 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Nigerian Ogbono Soup with Tender Beef?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground ogbono seeds from drying out.
Can I substitute ingredients in Slow-Cooked Nigerian Ogbono Soup with Tender Beef?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Nigerian Ogbono Soup with Tender Beef for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Nigerian Ogbono Soup with Tender Beef?
African african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
