FabulousFusionFood's Spice Guide for Ogbono Home Page
Ogbono (dika nut),
Irvingia gabonensis,
fruit, kernels and
nuts.
Welcome to the summary page for FabulousFusionFood's Spice guide to Ogbono along with all the Ogbono containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Ogbono (also known as etima, odika, or dika nuts) is the Nigerian name for the kernel of the African Wild Mango (also known as Mango Sauvage, bush mango, African mango) the fruit of either Irvingia gabonensis or Irvingia malayana which are members of the Malpighiales (mangrove) family of flowering plants. As such they are entirely unrelated to true mangoes, Mangifera indica. Though the fruit (technically a 'drupe' or hanging fruit) is eaten, it's actually the inner kernel of the seed that's most commonly consumed. These are known as 'nuts' and are both fat and protein rich and are subtly aromatic in note. These are hulled and dried in the sun before being sold either whole or in powder form. They are also sometims ground into a paste known as 'dika bread' or 'Gabon chocolate'. Most commonly, however, the powdered kernels are used as thickening agents in soups or stews such as the ones below. The kernels can also be pressed to make an oil.
The image shown here shows ripe African ripe mango fruit. Next is shown the complete seed, split open to show the inner nut (dika nut). Bottom left are more pictures of the washed seeds. The image, bottom right, shows the hulled inner nuts of the wild mango pit. It is these 'nuts', known as dika nuts that form the spice, ogbono. These are sold either whole and split (as in the image) or they are sold ground, ready to be used for cooking. The seeds can also be ground and heated, yielding an astringent greyish paste known as 'dika bread' or Chocolat Gabonnaise (Gabon chocolate), which is a feature of Gabonnaise cuisine.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Ogbono (also known as etima, odika, or dika nuts) is the Nigerian name for the kernel of the African Wild Mango (also known as Mango Sauvage, bush mango, African mango) the fruit of either Irvingia gabonensis or Irvingia malayana which are members of the Malpighiales (mangrove) family of flowering plants. As such they are entirely unrelated to true mangoes, Mangifera indica. Though the fruit (technically a 'drupe' or hanging fruit) is eaten, it's actually the inner kernel of the seed that's most commonly consumed. These are known as 'nuts' and are both fat and protein rich and are subtly aromatic in note. These are hulled and dried in the sun before being sold either whole or in powder form. They are also sometims ground into a paste known as 'dika bread' or 'Gabon chocolate'. Most commonly, however, the powdered kernels are used as thickening agents in soups or stews such as the ones below. The kernels can also be pressed to make an oil.
The image shown here shows ripe African ripe mango fruit. Next is shown the complete seed, split open to show the inner nut (dika nut). Bottom left are more pictures of the washed seeds. The image, bottom right, shows the hulled inner nuts of the wild mango pit. It is these 'nuts', known as dika nuts that form the spice, ogbono. These are sold either whole and split (as in the image) or they are sold ground, ready to be used for cooking. The seeds can also be ground and heated, yielding an astringent greyish paste known as 'dika bread' or Chocolat Gabonnaise (Gabon chocolate), which is a feature of Gabonnaise cuisine.
The alphabetical list of all Ogbono recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
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| Boeuf aux Chocolat Gabonnaise (Beef with Gabon Chocolate) Origin: Gabon | Lièvre fumé à l'odika (Smoked Rabbit with Ogbono) Origin: Gabon |
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