Africa's Finest Ground Ogbono 70 g (Pack of 10)

Product Information

The bark can be decocted and used for treating dysentery and diarrhoea. The bark can also be combined together with palm oil for treating diarrhoea. The part plants, especially the seeds are rich in fats, protein, carbs, vitamins, minerals, antioxidants. Studies have found that the seed extracts of Irvingia gabonensis can reduce bad cholesterol levels and increase good cholesterol levels in people who are overweight [ 5]. Weight loss

Ideally, ugwu leaves are stirred in at the final stage of cooking this soup but you can use any other leafy greens but I will strongly suggest you go a strong leafy green alternative like Kale or Collard greens especially if the stew will last you more than a day. You can also add Okra in place of the leafy green if preferred. Oil: An edible brown-colored oil is extracted from the ogbono seed that can be used in cooking. The oil is solid at room temperatures and can be used as a substitute for cocoa butter in cream and soap making. Fruit Abdulrahman F. et al. Effect of aqueous leaf extract of Irvingia gabonensis on gastrointestinal tract in rodents. Indian journal of experimental biology (2004) The study showed that the aqueous extracts of leaf and bark of Irvingia gabonensis had more anti-diabetic activity than the ethanolic extracts. However, the researchers recommended further studies to determine the toxicity of Irvingia gabonensis leaf and bark extracts.Bamidele, et al. Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder. Food science & nutrition vol. 3,4 (2015) Potassium– works closely with sodium and chloride to maintain acid balance, electrical charge and blood pressure. A low-potassium diet is associated with high blood pressure. This meal provides 978 mg or 27.9% of the daily recommended nutrient intake (RNI) of potassium per serving. If you buy pre-ground ogbono seeds and it loses their freshness, the texture of the soup might be off. Keep them in an airtight container, or better still, buy whole seeds and grind them when you need them. Ngondi, J., J. Oben and S. Minka, (2005), The effect of Irvingia gabonensis seeds on body weight and blood lipids of obese subject in Cameroon. Lipids Health Diseases, 4: p. 12. However, more human studies are required to fully understand its mechanisms. Gastrointestinal activity

Ogbono soup is commonly eaten with fufu dishes like pounded yam or eba. It is called 'Draw Soup' due to the mucilaginous nature that gives it a slippery and viscous texture. Unlike some other varieties like Irvingia wombulu that produces bitter fruits, the fruits of Irvingia gabonensis are fleshy and edible. The pulp is rich in vitamin C and yields about 70% juice. The study found that the extracts act by reducing the secretion of stomach acids and increasing the mucus secretion to coat the lining of the stomach [ 9]. The ripe pulp can be used to prepare juice, jelly, jam, and wine. The wine produced from the pulp tastes great and is generally acceptable.

Ngondi J. et al. The effect of Irvingia gabonensis seeds on body weight and blood lipids of obese subjects in Cameroon. Lipids in health and disease (2005) How 'ogbono soup' can improve efficacy of anti-malaria drugs - Researcher". Premium Times Nigeria. April 24, 2018 . Retrieved October 2, 2018. Ogbono soup is a Nigerian dish made with ground dry ogbono seeds. Ogbono seeds (the local name for Irvingia) [1] [2] are originated and were first grown in Southern Nigeria [3] [4] [5] with considerable local variation. According to research by Chris Chinaka and J.C. Obiefuna, Ogbono is an indigenous forest tree associated with plants classified as 'non-timber forest products. It goes by various indigenous names among Nigerians. Common use of the word “ogbono” in general Nigerian parlance stems from the Igbo name for the word. Among the Nupe, it is called 'pekpeara', 'ogwi' in Bini, 'uyo' in Efik, and 'oro' or ‘apon’ in Yoruba. [6] Although ogbono (dika nut) and ugiri, the Igbo name for bush-mango, are very similar indeed and often regarded as equivalents, there is technically a distinction. Most ogbono recipes are incredibly high in saturated fat and sodium. You can get a more detailed and healthier recipe for ogbono in my new cookbook: Cook It – The Whole Way.