IJAW OGBONO . CAMERON ADOR OGBONO AKA white AND SHINIKO . NEW UjURI Ogbono . ADOR OGBONO GREEN ABAKALIKI

IJAW OGBONO . CAMERON ADOR OGBONO AKA white AND SHINIKO . NEW UjURI Ogbono . ADOR OGBONO GREEN ABAKALIKI

Ijaw Ogbono offers a collection of the finest ogbono seeds used across Nigeria and West Africa. Known for their superior draw, flavor, and thickness, these seeds come in several high-quality varieties—including Cameroon Ador Ogbono (White), Shiniko, Green Abakaliki, and the newly sourced Ujuri Ogbono.

These ogbono seeds produce rich, stretchy soups that are staples in many Nigerian homes. Whether you’re preparing ogbono soup for the family or for commercial sale, these seeds guarantee a smooth, flavorful texture. They blend perfectly with local ingredients such as stockfish, crayfish, palm oil, and vegetables.

Each type of ogbono has its specialty. The White Ador Ogbono is known for its clean, fast-drawing nature. Shiniko offers a unique aroma and flavor. Cameroon Ogbono is often darker and loved for its deep draw and slightly nutty taste. Green Abakaliki Ogbono and New Ujuri provide excellent stretch and thickening, even in low quantity.

Ijaw Ogbono is 100% natural, sun-dried, and properly preserved without chemicals or additives. It suits all dietary plans—gluten-free, vegetarian, and clean eating. Rich in healthy fats, fiber, and essential minerals, it helps aid digestion and supports heart health.

To use, grind the seeds and mix into boiling broth with your preferred ingredients. It thickens quickly, delivering a hearty, satisfying meal. You can also combine it with bitterleaf or uziza for extra depth.

Store ogbono in a cool, dry place to retain freshness. When properly stored, it can last for months without losing its natural aroma or draw.

Want to learn more about traditional Nigerian soup ingredients and their health benefits? Visit Healthline’s African food guide for insights.

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