Description
Ground ogbono is a key thickening agent in many West African soups, known for giving a viscous, hearty texture and earthy flavor to dishes. It comes from the seeds of the Irvingia gabonensis tree, commonly found in Nigeria and Cameroon. Often cooked with vegetables, meat, and chili, it transforms into a sticky, slightly oily consistency. The taste is nutty and deeply savory, with a robust, warming quality.